EGG POULTRY

Question 1

A small hand tool used generally in decorative works such as making garnishes

Answer 1

Channel Knife

Question 2

A perforated bowl of variying sizes made of stainless steel aluminum or plastic used to drain wash or cook ingredients from liquid

Answer 2

Colander

Question 3

A broad bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs , pancakes and meats on griddles , grills , sheet pans and the likes and also used to scrape and clean griddle

Answer 3

Offset Spatula

Question 4

Used to brush the surface of unbaked pastries or cookies with egg whites , egg yolk or glaze

Answer 4

Pastry Brush

Question 5

Used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream

Answer 5

Rubber Spatula or Scrapper

Question 6

Used for sitting dry ingredients like starches and flour

Answer 6

Sieve

Question 7

It is used for mixing , stirring and serving food

Answer 7

Spoon

Question 8

It is used for blending , mixing , whipping eggs or batter

Answer 8

Wire Whisk

Question 9

A beater having single or double metal blades that rotate when a geared wheel with which they are meshed is operated by hand

Answer 9

Rotary Egg Beater

Question 10

It separates egg yolk from the egg whites

Answer 10

Egg Separator

Question 11

Aids in making a perfectly sliced boiled eggs

Answer 11

Egg Slicer

Question 12

A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching

Answer 12

Egg poacher

Question 13

A heavy based frying pan usually of cast iron or copper with rounded sloping sides used for omelets

Answer 13

Omelet Pan

Question 14

A deep cooking pan with a handle used primarily for cooking sauces

Answer 14

Sauce Pan

Question 15

Used for measuring bulk solid or liquid cooking ingredients

Answer 15

Measuring Cup

Question 16

Used to measure a small amount of any ingredient , either liquid or dry , when cooking

Answer 16

Measuring Spoon

Question 17

It makes perfectly cooked eggs in a shell

Answer 17

Egg Cooker

Question 18

A chamber or compartment used for cooking , baking , heating or drying food

Answer 18

Oven

Question 19

A kitchen appliances where you stored food at a cool temperature

Answer 19

Refrigerator

Question 20

A hand held mixer which usually comes with various attachment including a Whisk attachment for whisking cream , batters and egg whites and sugar

Answer 20

Electric Mixer

Question 21

It refers to the Poultry or Fowl Products

Answer 21

Egg/Eggs

Question 22

This is the empty space between the white and shell at the large end of egg

Answer 22

Air Cell

Question 23

This is the ropey strands of egg whites at both sides of the egg , which anchor the yolk in place in the center of thick white.

Answer 23

Chalaza

Question 24

This is the entrance of the latebra , the channel leading to the center of the yolk

Answer 24

Germinal Disc

Question 25

The eggs outer covering , the eggs first line of defense against bacterial contamination

Answer 25

Shell

Question 26

This is also called as Egg White

Answer 26

Albumen

Question 27

It sticks to the shell

Answer 27

Outer shell membrane

Question 28

It sticks to the albumen

Answer 28

Inner Shell Membrane

Question 29

The covering that protects the yolk from breaking.

Answer 29

Viteline Membrane

Question 30

The yellow or yellow-orange portion makes up about 33% of the liquid weight of the egg. It contain fats

Answer 30

Yolk

Question 31

This is a Form of quality control used to classify eggs for exterior and interior quality

Answer 31

Egg Grading

Question 32

This may be purchased individually and the most common used egg in the cookery

Answer 32

Fresh Egg

Question 33

A market form of egg that are pasteurized and must be thawed before used and it is made of high quality fresh eggs

Answer 33

Frozen Egg

Question 34

It is very perishable , these are a non perishable where stored in an airtight container , and it has a lifespan of 5-10 years

Answer 34

Dried Eggs

Question 35

Stages in Foam Formation

Answer 35

1. Frothy 2. Soft Foam 3. Stiff Foam 4. Dry

Question 36

Peaks hold their shape : when bowl is tipped , it holds , moist and glossy

Answer 36

Stiff Foam

Question 37

Large air bubble that flow easily

Answer 37

Frothy

Question 38

Moistness and glosiness disappear : speaks of egg white are seen

Answer 38

Dry

Question 39

Air cells are smaller and more nomerous : foam becomes whiter ; soft peaks are formed when beater is lifted

Answer 39

Soft Foam

Question 40

The natural coloring matter of animal or plant tissue

Answer 40

Pigment

Question 41

Take away or alter the natural qualities of

Answer 41

Denature

Question 42

The orange pigment of the egg yolk adds another color to the food

Answer 42

Food Coloring

Question 43

The egg white helps trap air allowing the baked good to rise and be light and fluffy

Answer 43

Leavening Agent

Question 44

Since the egg white and yolk are thicker than water and other liquids , egg helps flour , seasoning or bread crumbs sticks to the food.

Answer 44

Coating Agent

Question 45

The egg yolk helps from a stable product by allowing the water and oil to separate from a stable product by allowing the water and oil to separate

Answer 45

Emulsifier

Question 46

The egg proteins coagulate and help bond the structure together . This enables the food to stick together and not fall apart

Answer 46

Binding Agent

Question 47

As egg proteins start to denature , they form a gel which thickens the food

Answer 47

Thickener

Question 48

Several Factors that affect the size of an egg

Answer 48

1. Age 2. Breed 3. Weight 4. Foods 5. Environmental Factors

Question 49

6 Egg Sizes

Answer 49

1. Peewee 2. Small 3. Medium 4. Large 5. Extra Large 6. Jumbo

Question 50

Variety of Egg Dishes

Answer 50

1. Hard - Cooked Eggs 2. Poached Eggs 3. Fried Eggs 4. Scrambled Eggs 5. Omelet

Question 51

It is a Cross Disciplinary Area Concerned with Protecting The Safety , health and welfare of people engaged in work or employment

Answer 51

Occupational Health and Safety (OHS)

Question 52

Good OHS PRACTICES

Answer 52

1. Disaster Plan 2. Training and Providing Relevant Information 3. Work and storage areas should be designed , constructed and equipped 4. Near Miss and Hazardous Incidents and Accident Investigation 5. Report of Notificable Incidents , Accident Investigation 6. First Aid 7. PPE

Question 53

It is a Disease that is Carried and Transmitted to people by food

Answer 53

Food Borne Illness

Question 54

It is a Disease that results from eating food containing toxins from bacteria , molds or certain plants or animals

Answer 54

Food Borne Intoxication

Question 55

It is A disease that results from eating food containing harmful microorganism

Answer 55

Food Borne Infection

Question 56

It is call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand.

Answer 56

Fried Egg

Question 57

are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape.

Answer 57

Poached Eggs

Question 58

Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?

Answer 58

Soft Boiled Egg

Question 59

__________ keeping potentially hazardous foods ____ enough to prevent bacteria from growing. The temperature of the freezer compartment must be at ____ or less, and the eggs should be stored in an area of the freezer where there is the least amount of temperature fluctuation.

Answer 59

Cold Storage , 0°F

Question 60

___________ should be ____ , cool, well-ventilated, free from insects and rodents, clean and orderly. In the absence of refrigerators, eggs may be stored at room temperature for about seven days. Left-over egg yolks and egg whites should be kept in containers that will prevent _______

Answer 60

Dry Storage