techle1

Question 1

the eggs outer covering

Answer 1

SHELL

Question 2

the eggs outermost coating

Answer 2

bloom

Question 3

the empty space between the white and the shell

Answer 3

Air cell

Question 4

The white part of the egg which came from the latin word “albus”

Answer 4

albumen

Question 5

inner thick

Answer 5

chalaziferous

Question 6

the outer thick white that forms the center of the albumen

Answer 6

gel

Question 7

the ropey strands of egg white

Answer 7

chalaza

Question 8

this is the entrance of latebera

Answer 8

germinal disc

Question 9

the air cell formed due to the contraction of egg as it cool found between the two layers if this shell memberane

Answer 9

membranes

Question 10

what are the 2 types of membrane

Answer 10

Shell and Vitelline Membrane

Question 11

the yellow portion that takes up 33% of the liquid of the egg

Answer 11

yolk

Question 12

this is important because it defines eggs quality

Answer 12

Egg quality

Question 13

is a form of quality control used to classify eggs

Answer 13

Egg grading

Question 14

What are the 6 sizes of an egg

Answer 14

peewee small medium large extra large and jumbo

Question 15

what are the common sizes

Answer 15

small medium large and extra large

Question 16

to check the postion of the yolk

Answer 16

candling

Question 17

fresh eggs have rough shells which are dull in appearance

Answer 17

cross examination

Question 18

good eggs have bell like tone cracked eggs have a flat tone

Answer 18

clicking together

Question 19

when eggs are placed in a body of water that determine its fresheness

Answer 19

water test

Question 20

not suitable and appropraite in markets

Answer 20

breaking

Question 21

may be bought individually

Answer 21

Fresh Eggs

Question 22

are made of high grade egg

Answer 22

frozen egg

Question 23

the market form of egg is seldom

Answer 23

dried eggs

Question 24

are the type of eggs most frequently used in cooking

Answer 24

hen’s egg

Question 25

are small with dark brown speckled egg

Answer 25

quail eggs

Question 26

are larger than hen’s egg

Answer 26

duck eggs

Question 27

are even bigger type of egg

Answer 27

goose eggs and ostrich eggs

Question 28

ot adds taste of rgg dishes

Answer 28

salt

Question 29

it is used as a sweetening agent

Answer 29

sugar

Question 30

it improves the flavor and adds moisture and richness

Answer 30

oil

Question 31

keeping potentially hazardous foods in a cool place

Answer 31

cold storage

Question 32

should be dry andwell ventilated

Answer 32

dry storage

Question 33

left over yolks or white

Answer 33

2-4 days

Question 34

hard cooked eggs

Answer 34

within 1 week

Question 35

prepared egg dishes

Answer 35

3-4 days

Question 36

pickled eggs

Answer 36

within 1 month

Question 37

frozen whole eggs blended

Answer 37

4 months

Question 38

mixing bowl

Answer 38

used for preparing, holding and mixing food ingredients

Question 39

sifter

Answer 39

used to seperate coarse particle powedered ingredients

Question 40

wire whip

Answer 40

used to beat eggs, and other creams

Question 41

wooden spoon

Answer 41

the fundamental tool for mixing ingredients

Question 42

slotted spoon

Answer 42

used to separate solid particles from soup

Question 43

blending fork

Answer 43

used for tendering meat and cushing/ cutting foods

Question 44

rubber scraper

Answer 44

used for scraping ingredients if sticky

Question 45

strainer

Answer 45

used for seperating liquids from solid

Question 46

tongs

Answer 46

used for handling hot foods

Question 47

measuring cup

Answer 47

to measure ingredients dry and liquid

Question 48

measuring spoon

Answer 48

used for dry and liquid ingredients which require a little amount

Question 49

sauce pan and pot

Answer 49

used for cooking meat fish dishes with sauces

Question 50

kettle rice cooker

Answer 50

used for cooking rice and other foods

Question 51

pressure cooker

Answer 51

used for tender zing or cooking meat

Question 52

double boiler

Answer 52

used for preparing sauces

Question 53

steamer

Answer 53

used for cooking food by steaming

Question 54

colander

Answer 54

aluminum plastic to drain wash or cook ing from liquids

Question 55

canister

Answer 55

a plastic or metal container with lid

Question 56

butcher knife

Answer 56

used for cutting, sectioning and trimming raw meats

Question 57

channel life

Answer 57

a small hand tool used for decorating ex for garnishes