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Eggs Part 1 - Basic Foods 1
Test Description: Eggs Part 1 - Basic Foods 1
Instructions: Answer all questions to get your test result.
1) What is the term for two thick, twisted strands of albumen that anchor the yolk in the center of the egg?
A
membrane
B
air pocket
C
chalazae
D
air cell
2) How do grades AA and A eggs differ from grade B eggs?
A
Grades AA and A eggs have a bigger yolk
B
Grades AA and A eggs are bigger
C
Grades AA and A eggs have a thicker white
D
Grades AA and A eggs are more nutritious
3) A pocket of air, also known as the albumen, lies between the membranes at the wide end of an egg.
A
-------
B
False
C
-------
D
True
4) Merinque is always soft.
A
False
B
-------
C
-------
D
True
5) Baked eggs are also known as shirred eggs
A
False
B
-------
C
True
D
-------
6) Eggs are sold according to grade and size standards set by the _____________.
A
fried
B
yolk
C
poached
D
USDA
7) Before cooking an egg in the microwave, pierce the _________ to allow heat and steam to escape.
A
USDA
B
Fried
C
Yolk
D
Albumen
8) How should you prepare raw vegetables and meats before adding them to an omelet?
A
none of the above
B
Warm them slightly in the oven
C
Stir them directly into the egg mixture
D
Cook them ahead of time
9) What is a pie with a custard filling that contains foods like chopped vegetables, cheese, and chopped cooked meat?
A
custard
B
merinque
C
quiche
D
soft merinque
10) What is the one way to make sure your beaten egg whites will foam and rise well?
A
Use a wooden bowl
B
Make sure no trace of yolk is in the whites
C
Make sure no trace of white is in the yolk
D
Use a plastic bowl
*select an answer for all questions
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