1 Prepare and cook egg dishes (market forms and uses)

Question 1

Market forms of eggs

Answer 1

Fresh
Dried
Frozen

Question 2

Also known as shell eggs

Answer 2

Fresh eggs

Question 3

Are made of high quality fresh eggs. They come in the form of whole eggs with extra yolks and whites.

Answer 3

Frozen eggs

Question 4

Frozen eggs are _________________ and must be thawed before use

Answer 4

Pasteurized

Question 5

Are seldom used.
their whites are used for preparing meringue.
Primarily used as ingredients in the food industry
Not commonly sold directly to consumers

Answer 5

Dried eggs

Question 6

Refers to the art of preparing, cooking, presenting, and serving food

Answer 6

Culinary

Question 7

Uses of eggs in culinary arts

Answer 7

Eggs as thickener agent and binder
Egg as leavening agent

Flavor and color enhances
Foaming
Emulsifier

Question 8

When used as a binder, the___________ of yolks and whites, due to the presence of proteins are converted into _______________ thus turning it into a gel.

Answer 8

Hydrophilic colloids
Hydrophobic colloids

Question 9

The egg whites becomes an opaque mass when cooked at a temperature of __________

Answer 9

62°C

Question 10

Egg yolk coagulation starts at ______

Answer 10

65°C

Question 11

Baked products such as sponge cakes, chiffon cakes, meringues, and soufflés make use of eggs as ***** resulting in a light, airy texture.

Answer 11

Eggs as Leavening Agent

Question 12

(eggs as leavening agent)
Foam is formed when______

Answer 12

The albumen surrounds a colloid system of air bubbles

Question 13

What happens when egg is over beated?

Answer 13

The albumen stretches and would result in a dry, watery appearance