Prepare And Cook Egg Dishes

Question 1

Give Three Characteristics of a fresh egg

Answer 1

1. The shell is white, thick, and rough.
2. The air cell is regular.
3. The egg white is clear, firm, and thick.
4. It sinks when placed in water.
5. The yolk is round, firm, well-centered and free from defects.

Question 2

Marketed egg that does not undergo any process

Answer 2

Fresh Egg

Question 3

They are not commonly sold to consumers

Answer 3

Dried eggs

Question 4

The whites are used for preparing meringues

Answer 4

Dried eggs

Question 5

Used by food processors. It is pasteurized and must he thawed beforemuse

Answer 5

Frozen Eggs

Question 6

Uses of eggs in culinary arts

Answer 6

A. Breakfast food
B. Leavening agent
C. Thickening Agent
D. Binding Agent
E. Emulsifying Agent
F. Garnishing
F. Adding color

Question 7

Egg dish that should be cooked slowly without flipping until white is completely set

Answer 7

Sunny side up

Question 8

Similar to sunny side up egg but you incorporate water and cover to steam cook the egg

Answer 8

Basted

Question 9

Fried and flipped over. Cooked until the yolk is partially set

Answer 9

Over Medium

Question 10

Cooked until the egg is completely set

Answer 10

Over hard

Question 11

Dish where yolk and the white are mixed well and then fried.

Answer 11

Scrambled egg

Question 12

It is fluffy, moist, tender, and soft. It is in one continous piece and can be filled with various ingredients that compliment the egg

Answer 12

Omelet

Question 13

Done by breaking the eggshell and then gently dropping the egg into liquid and letting it sit until it is desiredly finished.

Answer 13

Poached Egg

Question 14

Cooked in hot liquid are simmering temperatures.

Answer 14

Boiled Egg

Question 15

Soft boiled egg (time)

Answer 15

Simmer for 3-5 minutes

Question 16

Medium-done eggs (time)

Answer 16

Simmered for 6-8 minutes

Question 17

Hard-boiled eggs (time)

Answer 17

Simmer for 10-12 minutes