NEW
Font size
WorksheetsThe Yolk is on You Quiz
Total questions: 21
Worksheet time: 13mins
At what temperature does an egg yolk solidify (coagulate) when cooking?
135 f - 143 f
120 f - 132 f
160 f - 171 f
149 f - 158 f
What would be a good use for grade B eggs?
As a compound in facial creams and other cosmetic products
For baking, scrambling or the production of bulk egg products
Grad b eggs are not recommended for use in food service operations
For frying, poaching or cooking in the shell
What should a chef do to help the egg whites cling together when pouching an egg?
add salt to the water
add a small amount of white vinegar or other acid to the water
add the egg to the cooking liquid before it has a chance to simmer
use only grade A eggs
Shirred eggs and quiche are both prepared by using a dry heat cooking method. Which method do they have in common?
Baking
Roasting
Frying
sauteing
Egg whites solidify( coagulate) when cooked at temperatures between 144 degrees and 149 degrees Fahrenheit.
True
False
Shell color has an effect on the grade of the egg but not on flavor or nutrition.
True
False
A French-style omelet is prepared by filling the egg moisture with a warm, savory mixture of ingredients while the eggs cook in the pan.
True
False
The temperature of the cooking surface on which pancakes are made should be 225 degrees Fahrenheit.
True
False
To ensure maximum volume when preparing whipped egg whites, the whites should be thoroughly chilled before whipping.
True
False
Egg whites contain cholesterol.
True
False
Eggs can absorb strong aromas while in storage
True
False
Waffle irons should be washed after each use to maintain a sanitary cooking surface.
True
False
Eggs are considered a potentially hazardous food product.
True
False
Crepes are the same as the thick, fluffy pancakes we make and serve at American breakfasts
True
False
