WorksheetsEggs
Total questions: 30
Worksheet time: 16mins
It is the market form of egg that is mostly used in culinary.
frozen eggs
fresh eggs
dried eggs
If an egg floats in a glass of water, it is....
Fresh
not fresh
If an egg sinks in a glass of water, it is...
Fresh
not fresh
For how many minutes should a medium boiled egg is cooked?
2 minutes
6 minutes
8 minutes
15 minutes
Albumen
Membrane
The air cell grows larger as an egg ages.
True
False
Which part of the egg?
shell
yolk
albumen
calaza
Egg coagulates in heat
True
False
What should you check before you use an egg?
That it floats in water
That it isn't cracked
That it is white
How should the shell of a fresh egg feel?
Bumpy
Smooth
Slightly rough
What is this part of the egg called?
Egg white
Egg yolk
Shell
what additional ingredient is added in poaching an egg?
vinegar
salt
pepper
soy sauce
What shape should an egg shell be?
Oval with one end pointed and the other end blunt
Round and flat
Uniform and distorted
Long and uneven
Overcooking a boiled egg results in
An egg that is easy to peel
A runny egg yolk
Soft shells and hard to peel eggs
The yolk to have a dark green ring around it
Balut are made out of
chicken egg
duck egg
quail egg
ostrich egg
The _____________ of the egg coagulates
when heated that thickens food mixtures.
fat
protein
minerals
carbohydrates
It is the smallest size of egg
peewee
small
medium
jumbo
Century egg originated from this country
america
japan
philippines
china
Which of the following statement is INCORRECT?
sunny side up eggs are cooked slowly with a few drops of water.
over easy are fried and flipped over until the white is set but the yolk is still runny.
over medium eggs are fried and flipped over cooked until the yolk is partially set.
fried eggs are cooked using either oil, butter and margarine
why it is needed to put a small amount of vinegar in egg poaching?
to hasten the boiling of the water
to control the temperature of the water
to enhance the flavor of the poached egg
to help with the coagulation of the egg white
Which of the following is not an ideal quality of fried eggs?
glossy
moist
crispy
tender
(a) omelets start like scrambled eggs, but when the eggs start to set, they are rolled over. (type in small letters)
Egg white foams are made from whipping egg whites very quickly to add air and create volume.
TRUE
FALSE
When do we start counting the minutes in cooking boiled eggs?
once the water is placed in the pan.
once the salt isa placed in the water.
once the water reached its boiling point.
once we open the fire.
Sunny side-up yolks should be yellow and well rounded
TRUE
FALSE
Sunny side-up is spread out and thin
TRUE
FALSE
The following are critical factors that affects a poached egg EXCEPT __________.
temperature
quality of egg
amount of salt place into the water
amount of water in the pan
