Q3: Lesson 2 | Preparing Egg Dishes

Question 1

are common favorites in one’s breakfast. they are served in a variety of ways

Answer 1

eggs

Question 2

are poultry products from chickens, ducks, and quails that are eaten as food

Answer 2

eggs

Question 3

refer to chicken eggs because they are most widely consumed in the ph

Answer 3

unclassified eggs

Question 4

are the second most popular sold in the form of salted egg or

Answer 4

duck eggs

Question 5

is found at the center of the egg

Answer 5

yolk

Question 6

constitutes 31 percent of the total weight of the whole egg

Answer 6

yolk

Question 7

called the albumen

Answer 7

egg white

Question 8

constitues 57 of the egg’s total weight

Answer 8

egg white

Question 9

consisting of the inner and outer membranes

Answer 9

shell membranes

Question 10

they can easily be seen when peeling a hard-cooked egg

Answer 10

shell membranes

Question 11

it is the thin, soft, translucent film between the egg white and shell

Answer 11

shell membranes

Question 12

is the hard case or outer covering protecting the egg white

Answer 12

shell

Question 13

it consists of calcium carbonate

Answer 13

shell

Question 14

it has tiny pores that allow gases to pass through for the developing embryo

Answer 14

shell

Question 15

rich source of complete protein similar to the quality of protein present in meat, fresh produce, and poultry

Answer 15

eggs

Question 16

contains proteins and a significant quantity of riboflavin

Answer 16

egg white

Question 17

is rich in iron, vitamin a, and cholesterol

Answer 17

egg yolk

Question 18

like milk, are good sources of well-balanced nutrients and are considered an almost complete food for people of all ages

Answer 18

eggs

Question 19

how much energy do chicken eggs have

Answer 19

160 kcal

Question 20

how much energy do duck eggs have

Answer 20

177 kcal

Question 21

how much energy do quail eggs have

Answer 21

153 kcal

Question 22

eggs are graded based of the ff.

Answer 22

• color
• weight
• quality

Question 23

based of the appearance of the shell

Answer 23

exterior quality

Question 24

are based on the egg’s air cell, white, and yolk

Answer 24

interior quality

Question 25

is a measure of the condition of the white or albumen

Answer 25

Haugh unit

Question 26

it involves the measurement of the height of the egg white on a flat glass surface with the use of a special instrument

Answer 26

haugh unit

Question 27

it involves the measurement of the height of the egg white on a flat glass surface with the use of a special instrument called ________________

Answer 27

micrometer

Question 28

hold the egg firmly with one hand. examine it closely, focus on the appearance of the shell

Answer 28

gross examination

Question 29

involves viewing the egg content while styill in the shell through a strong light

Answer 29

candling

Question 30

hold an egg firmly in each hand. click the two eggs softly at first to approximate the intensity of the click without breaking the eggs

Answer 30

clicking

Question 31

hold one egg firmly with your hand. then shake the egg in an up and down motion

Answer 31

shaking

Question 32

submerging the egg in water and seeing if it sinks or not

Answer 32

water test

Question 33

get one egg and one flat saucer, with the use of a dull knife, break the shell in the middle with one swift stroke

Answer 33

breaking

Question 34

how to determine the freshness of eggs

Answer 34

- gross examination - clicking - candling - shaking - water test - breaking

Question 35

market forms of eggs

Answer 35

- fresh eggs - frozen eggs - dried eggs - preserved eggs

Question 36

buy ________ fresh eggs according to weight and signs of freshness

Answer 36

fresh eggs

Question 37

these are used in bakery products. they come in containers aas whites, yolks, or whole eggs

Answer 37

frozen eggs

Question 38

these are known as whole-egg solids and made of egg whites only. some companies market a frozen egg mix for omelets, scrambled, french toast, and so on

Answer 38

dried eggs

Question 39

some examples of preserved eggs are century eggs, pickled eggs, salted eggs

Answer 39

preserved eggs

Question 40

the process of incorporating air in a mixture as in scrambled eggs

Answer 40

aerating

Question 41

as a thickening agent in custards, leche flan, and puddings

Answer 41

thickening

Question 42

as filling in morcon and embutido

Answer 42

garnishing

Question 43

as in crunchy fish fillet and chicken breats fillet

Answer 43

coating

Question 44

as in the meat mixture in lumpiang shanghai, omelets, nurgers, croquettes, and chicken/fish balls

Answer 44

binding

Question 45

beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked

Answer 45

binding

Question 46

as in lumpia wrappers

Answer 46

coloring

Question 47

as in sponge cakes, chiffon cakes, meringues

Answer 47

leavening

Question 48

eggs as a ____________ agent produces foam (by ebating egg whites) stable enough to be incorporated in food mixtures

Answer 48

leavening

Question 49

the lecithin in egg yolks can protect oil droplets from coalescing as in the making og mayonnaise

Answer 49

emulsifying

Question 50

an ___________ agent is an ingredient that allows dispersion of tiny globules of one liquid in another which are immiscible to each other

Answer 50

emulsifying

Question 51

as in an egg yolk water mixture used as egg wash for bread to be baked

Answer 51

glazing

Question 52

makes an existing dish richer with protein and other nurteints that eggs contain

Answer 52

enriching

Question 53

as in wine making. egg white is used to clarify thge wine after it is aged

Answer 53

clarifying

Question 54

have firm egg whites and well-cooked rounded egg yolks with no dicsocoloration

Answer 54

hard-cooked eggs

Question 55

have a firm but tender egg whites and slightly thickened egg yolks

Answer 55

soft-cooked eggs

Question 57

eggs are sorted based on some characteristics of the shell, egg white, yolk, and air cell, other than the color and weight of the egg

Answer 57

quality

Question 58

eggs less than 41 grams

Answer 58

very small

Question 59

eggs 41 to 47 grams

Answer 59

small

Question 60

eggs 48 to 54 grams

Answer 60

medium

Question 61

eggs 55 to 61 grams

Answer 61

large

Question 62

eggs 62 to 68 grams

Answer 62

extra large

Question 63

eggs that are 69 grams or more

Answer 63

jumbo