Lesson 3,4,5

Question 1

Market form of egg

Answer 1

Fresh
dried
frozen

Question 2

effects of heat on eggs

Answer 2

Coagulation of protein
Formation of yolk &white

Question 3

effect of heat on eggs that transfer from liquid to solid or semi solid

Answer 3

Coagulation of protein / Coagulation

Question 4

Soft Boiled

Answer 4

4 mins

Question 5

medium boiled

Answer 5

5 mins

Question 6

Hard boiled

Answer 6

8 mins

Question 7

OHS

Answer 7

Occupational Health Safety

Question 8

cross disciplinary area concerned with protecting the safety, health, and welfare of people engaged in work or employment

Answer 8

OHS

Question 9

transmitted to people by food

Answer 9

Food borne illness

Question 10

eating food containing harmful microorganism

Answer 10

food borne infection

Question 11

Eating food containing toxins

Answer 11

food borne intoxication

Question 12

done to maintain the quality of food, prolong the shelf life and ensure its safety for consumption

Answer 12

Storage

Question 13

very crucial in keeping food safe

Answer 13

Proper storage of food

Question 14

storage keeping potentially hazardous foods cold enough to prevent bacteria from growing

Answer 14

Cold storage

Question 15

should be dry, cool, well ventilated, clean and orderly

Answer 15

Dry Storage

Question 16

left over yolk and white

Answer 16

within 2-4 days

Question 17

hard cooked eggs

Answer 17

within 1 week

Question 18

prepared egg dishes

Answer 18

3-4 days

Question 19

Pickled eggs

Answer 19

within 1 month

Question 20

frozen whole eggs

Answer 20

within 4 months