Eggs Part 2 - Basic Foods 1 Question Preview (ID: 11066)


Eggs Part 2 - Basic Foods 1. TEACHERS: click here for quick copy question ID numbers.

How should eggs be stored?
a) in their original carton in the refrigerator
b) in the egg tray in the refrigerator
c) in a large bowl in the refrigerator
d) in the crisper section of the refrigerator

What method of cooking eggs adds no fat?
a) frying
b) scrambling
c) poaching
d) all of the above

What is a souffle?
a) a substance that holds together two substances that do not normally stay mixed
b) a baked dish made by folding stiffly beaten egg whites into a sauce or pureed food
c) an egg's change from a liquid to a semisolid or solid state
d) a foam made of beaten egg whites and sugar

___________ eggs are cooked out of the shell in simmering water.
a) Poached
b) Fried
c) Yolk
d) USDA

Scrambled eggs are beaten, then _________.
a) fried
b) poached
c) yolk
d) albumen

What determines the color of an egg's shell?
a) nutrients
b) flavor
c) breed of hen
d) cooking qualities

A frittata is an omelete that has been folded.
a) True
b) False
c) -------
d) -------

How soon should you use a hard-cooked eggs in the shell?
a) within four weeks
b) within three days
c) within one week
d) within 24 hours

How do egg substitutes differ from regular eggs?
a) They have more fat.
b) They have no cholesterol.
c) They have more protein.
d) They have more phosphorous.

How does overbeating affect egg whites?
a) It turns foam dry, hard and lumpy
b) It causes foam to bend over like waves when you remove the beater from the mixture
c) It causes foam to stand up straight in stiff peaks when you remove the beater from the mixture
d) It increases air and moisture in the peaks

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