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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
air pocket
B
chalazae
C
air cell
D
membrane
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 more nutritious
C
Grades AA and A eggs are bigger
D
Grades AA and A eggs have a thicker white
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
True
D
-------
4) Merinque is always soft.
A
False
B
-------
C
-------
D
True
5) Baked eggs are also known as shirred eggs
A
True
B
-------
C
-------
D
False
6) Eggs are sold according to grade and size standards set by the _____________.
A
fried
B
yolk
C
USDA
D
poached
7) Before cooking an egg in the microwave, pierce the _________ to allow heat and steam to escape.
A
Albumen
B
Yolk
C
USDA
D
Fried
8) How should you prepare raw vegetables and meats before adding them to an omelet?
A
Cook them ahead of time
B
Stir them directly into the egg mixture
C
Warm them slightly in the oven
D
none of the above
9) What is a pie with a custard filling that contains foods like chopped vegetables, cheese, and chopped cooked meat?
A
soft merinque
B
custard
C
quiche
D
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 white is in the yolk
C
Use a plastic bowl
D
Make sure no trace of yolk is in the whites
*select an answer for all questions
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