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WorksheetsG9 Quiz #1 Second Quarter
Total questions: 26
Worksheet time: 20mins
What are the 3 market forms of eggs?
Fresh eggs
Powder eggs
Frozen eggs
Process eggs
Dried eggs
They come in the form of whole eggs with extra yolks and
whites. These are pasteurized and must be thawed before use.
Fresh eggs
Frozen eggs
Process eggs
Dried eggs
Which of the following is the correct sequence in foam formation?
dry - frothy - stiff foam - soft foam
stiff foam - dry - frothy - soft foam
frothy - stiff foam - soft foam - dry
frothy - soft foam - stiff foam - dry
what stages of foam that has large air bubbles that flow easily?
frothy
dry
stiff foam
soft foam
what stages of foam that the peaks hold their shape; when bowl is tipped, it holds, moist and glossy?
frothy
dry
stiff foam
soft foam
what stages of foam that its moistness and glossiness disappear; specks of egg white
are seen?
frothy
dry
stiff foam
soft foam
Green egg yolks in hard-cooked eggs can be prevented by
adding a little vinegar to the cooking water.
boiling in salted water.
using low temperatures and short cooking time.
adding baking soda to the cooking water.
Egg whites will whip up into a better foam if
they are well chilled
they have a small amount of oil added to them.
they have a small amount of baking soda added to them.
they are at room temperature.
One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for
3-4 minutes
5-7 minutes
12-15 minutes
15-20 minutes
If you were an egg and you wanted to give the chef who was about to cook you some advice, you would most probably say, please don’t ___________.
let me coagulate
cook me too long
cook me at too high a temperature
both b and c
Tough, watery scrambled eggs are most likely the result of __________.
overcooking
undercooking
using low grade eggs
incomplete coagulation
What is the best way to store an egg?
room temperature and covered
room temperature and uncovered
refrigerated and uncovered
refrigerated and covered
When we refer to eggs as an 'emulsifier', what does that mean?
When a fresh egg is heated, the shell membranes bond between the shell and whites
An egg can hold a fat and a liquid together without separating
An egg can be prepared in as many ways as a chef's toque has pleat
The protein in the egg may 'curdle' when exposed to too high of heat
How do eggs act as leavening agent?
Beaten eggs incorporate air, and when the air is heated...it rises
Do not leave egg dishes set for over 1/2 hour, in order to reduce food-poisoning hazard
Eggs may turn a green color when overheated
The chemical lecithin reacts with acid
Eggs act as an emulsifier in which of the following foods?
mayonnaise
meat loaf
angel food
breaded meat
Eggs act as a leavening agent in which of the following foods?
mayonnaise
meatloaf
angel food
breaded meat
Egg whites act as a leavening agent when whipped into a foam by
adding protien
adding volume
adding air
adding texture
Eggs cooked without shells by putting them gently in boiling water are
fried eggs
scrambled eggs
poached eggs
an omelette
Eggs mixed together with a little milk and butter, then cooked on a frying pan are
hard-boiled eggs
scrambled eggs
poached eggs
fried eggs
Served as a main dish for breakfast or lunch. The eggs are mixed with onions, milk and spices, then cooked on a frying pan until set. Next, they are tossed and cooked on the other side.
fried eggs
scrambled eggs
poached eggs
an omelette
Cooked in hot oil on a frying pan so that the yolk stays in the middle of the white
hard-boiled eggs
fried eggs
scrambled eggs
poached eggs
A contaminant is a harmful organism that can cause food to go bad and make people sick.
true
false
What are the symptoms of foodborne illness?
stomach pain
nausea
diarrhea
fever
chills
Keeping raw and cooked food separate prevents cross-contamination
true
false
Which of the following does bacteria need to grow
Time
Water
Food
Shelter
Warmth
How do you prevent foodborne illnesses?
