TLE 1st Prelim

Question 1

The yellow or orange part at the center of an egg

Answer 1

Yolk

Question 2

Connected in the white by chalazae or yolk cords

Answer 2

Yolk

Question 3

Is also called albumen

Answer 3

Egg white

Question 4

The two shell membranes

Answer 4

Outer and thinner membrane

Question 5

Serves as a protective covering of the egg

Answer 5

Eggshell

Question 6

The shell should be white, thick, and rough

Answer 6

True

Question 7

The egg white should be clear, firm, and thick

Answer 7

True

Question 8

It should not sink when place in water

Answer 8

False

Question 9

The yolk shouldn’t be round, firm, well-centered and free from the defects

Answer 9

False

Question 10

Four market forms of egg

Answer 10

Fresh, dried, frozen, and salted eggs

Question 11

Soft cooked egg

Answer 11

3-5 mins

Question 12

Medium cooked egg

Answer 12

5-7 mins

Question 13

Hard cooked egg

Answer 13

10-15mins

Question 14

Egg is cooked in water

Answer 14

Poached egg

Question 15

Also known as sunny side up

Answer 15

Fried eggs

Question 16

Egg is salted and is beaten by a fork

Answer 16

Scrambled

Question 17

Also known as torta

Answer 17

Omelet

Question 18

Egg whites are beaten correctly, play an important role in baked products producing stable foams from the incorporated air

Answer 18

Leavening agent

Question 19

Serves when mixed with pieces of food

Answer 19

Thickening or binding agent

Question 20

The protein in an egg, especially the yolk is necessary in producing permanent emulsion of oil in liquids

Answer 20

Emulsifying agent

Question 21

Toppings of the food

Answer 21

Garnish

Question 22

Adds visual appeal and complementary colors, flavors, and textures in food

Answer 22

Garnish

Question 23

This refers to placing food on a plate in as appealing manner as possible

Answer 23

Plating food

Question 24

Shouldn’t overcrowd, touch the rim of the plate, avoid large gaps, and is the visual weight

Answer 24

Balance

Question 25

The highest point or where the eyes is drawn in the food

Answer 25

Focal point

Question 26

Four classic food garnishes

Answer 26

Herbs, fresh fruits, vegetables, and sauce

Question 27

Use space

Answer 27

Do's

Question 28

Be clean

Answer 28

Do's

Question 29

Add elements just to fill the plate

Answer 29

Don't

Question 30

Leave unintended spots

Answer 30

Don't

Question 31

Four things to consider when choosing a plate

Answer 31

Sizes, shapes, colors, and patterns

Question 32

Meat in clock it

Answer 32

2 o'clock

Question 33

Starch in clock it

Answer 33

10 o'clock

Question 34

Vegetables in clock it

Answer 34

6 o'clock

Question 35

Is a technique also known as conventional smiley face

Answer 35

Clock it technique

Question 36

A technique for more drama, the meal (usually the protein) and elevate it by placing it on or leaning it up against the starch

Answer 36

Find the focal point technique

Question 37

Spoon a sauce to your dish. Think of your squeeze bottle or spoon as your paintbrush, and your sauce as a medium. Then use them to enhance your plate.

Answer 37

Get saucy technique