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HPKITCHEN Quiz No.1 Final Period

Total questions: 35

Worksheet time: 12mins

Name
Class
Date
1.

It refers to the egg white's thick, twisted strands that hold the yolk in place.

a)

Yolk

b)

Albumen

c)

Shell

d)

Chalazae Chord

2.

It is also known as hundred-year-old egg.

(a)  

3.

It is the process of grading for freshness which entails placing egg in front of a very strong light beam in a darkened room

(a)  

4.

Egg contain vitamins A, D, E, K and (a)   vitamins.

5.

Its is an egg recipe consist of an egg custard, eggs, cream/milk and seasoning.

a)

Shirred

b)

Quiche

c)

Omelets

d)

Fritta

6.

It refers to a dish consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

(a)  

7.

The process of forcing pasta through perforated plates to create various shapes

(a)  

8.

The basic form of pasta. It is a thin, flat sheet of dough that is cut into ribbons, circles or squares.

(a)  

9.

TRUE of FALSE: Pasta is sodium Free Food

a)

True

b)

False

10.

It is the clear portion of the egg that constitutes about two-thirds of the egg and is often contains more than half of the protein and riboflavin

a)

Yolk

b)

Albumen

c)

Shell

d)

Chalazae Chord

11.

There are dehydrated eggs primarily used for baking and they are not suggested for use in breakfast cookery

a)

Fresh Eggs

b)

Frozen Eggs

c)

Dried Eggs

d)

Organic Eggs

12.

It is the yellow portion of egg and constitutes just over one-third of the egg

(a)  

13.

Pastas are very low in fat are an excellent source of vitamins, minerals, proteins and (a)   .

14.

It is an Italian phrase which means "to the tooth" means pasta is cooked to be firm to the bite (tender but firm)

(a)  

15.

It’s a type of flour, ground from hard durum wheat and available from specialty purveyors, has a rich cream color and produces a very smooth, durable dough.

a)

All Purpose Flpur

b)

Semolina Flour

c)

Cornstarch

d)

Semonilla Flour

16.

These are pasta dough that can be rolled very thin and cut into strips of various widths.

a)

Tubes

b)

Shapes

c)

Ribbons

d)

Dumplings

17.
a)

Fettucine

b)

Capellini

c)

Spaghetti

d)

Linguine

18.

a)

Rotini

b)

Macaroni

c)

Fusilli

d)

Rigatoni

19.

a)

Spaghetti

b)

Capellini

c)

Linguine

d)

Fettucine

20.

a)

Penne

b)

Macaroni

c)

Ditalini

d)

Fusilli

21.

a)

Sunny Side up

b)

Over Easy

c)

Over Medium

d)

Over Hard

22.

a)

Sunny Side up

b)

Over Easy

c)

Over Medium

d)

Over Hard

23.



(a)  

24.

Pasta is sold by (a)   , fresh or dried

25.
a)

Quiche

b)

Shirred

c)

Frittata

d)

Omelet

26.

a)

Ditalini

b)

Macaroni

c)

Penne

d)

Rigatoni

27.

It is a small mound of dough cooked by steaming or simmering in a flavorful liquid.

(a)  

28.

These are pasta dough that are Cylindrical forms made by extrusion. They can be curved or straight, fluted or smooth.

a)

Ribbons

b)

Tubes

c)

Shapes

d)

Sfoglia

29.
a)

Penne

b)

Rigatoni

c)

Manicotti

d)

Ziti

30.

TRUE or FALSE: Eggs are sold by Size per dozen.

a)

True

b)

False

31.

It is a spheroid or oval shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish.

(a)  

32.



(a)  

33.

It composed of calcium carbonate, is the outermost covering of the egg.

a)

Chalazae Chord

b)

Yolk

c)

Shell

d)

Albumen

34.

These are noodles that are flavored or colored with vegetable purees, herbs & other ingredients.

(a)  

35.

It is a process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria.

a)

Conduction

b)

Radiation

c)

Emulsification

d)

Pasteurization