Question 1

What is the grade of an egg with a clear and thick white, a firm and round yolk and a well-shaped shell?

Accepted Answer

A)  Grade A 
B)  Grade B 
C)  Grade AA 
D)  Extra large 
A)  Grade A 
B)  Grade B 
C)  Grade AA 
D)  Extra large

Question 2

Which egg substitute should not be used in recipes where eggs are required for thickening?

Accepted Answer

those made

Question 3

Eggs should always be stored in a cold, dry place.

Accepted Answer

A) True 
 B)False

Question 4

Unlike breakfast, anything goes on a brunch menu, including alcohol.

Accepted Answer

A) True 
 B)False

Question 5

What should you do to get the maximum volume when whipping egg whites?

Accepted Answer

A)  use fresh eggs 
B)  use a clean bowl 
C)  warm the whites to room temperature 
D)  A and B 
E)  all of the above 
A)  use fresh eggs 
B)  use a clean bowl 
C)  warm the whites to room temperature 
D)  A and B 
E)  all of the above

Question 6

What is the cause of rubbery scrambled eggs?

Accepted Answer

A)  undercooked 
B)  made with water instead of milk 
C)  made with old eggs 
D)  overcooked 
A)  undercooked 
B)  made with water instead of milk 
C)  made with old eggs 
D)  overcooked

Question 7

Which type of eggs is cooked over low heat without turning?

Accepted Answer

A)  over-hard 
B)  shirred 
C)  scrambled 
D)  sunny-side-up 
A)  over-hard 
B)  shirred 
C)  scrambled 
D)  sunny-side-up

Question 8

The yolk contains half of an egg's calories, most of the minerals and some of the fat.

Accepted Answer

A) True 
 B)False

Question 9

Souchong tea requires longer brewing time than orange pekoe tea?

Accepted Answer

A) True 
 B)False

Question 10

What is astringency in tea?

Accepted Answer

A)  heaviness or thickness 
B)  the aroma of brewed tea 
C)  bitterness 
D)  a dry feeling on the tongue 
A)  heaviness or thickness 
B)  the aroma of brewed tea 
C)  bitterness 
D)  a dry feeling on the tongue

Exam 21: Eggs and Breakfast

What is the grade of an egg with a clear and thick white, a firm and round yolk and a well-shaped shell?

Which egg substitute should not be used in recipes where eggs are required for thickening?

Eggs should always be stored in a cold, dry place.

Unlike breakfast, anything goes on a brunch menu, including alcohol.

What should you do to get the maximum volume when whipping egg whites?

What is the cause of rubbery scrambled eggs?

Which type of eggs is cooked over low heat without turning?

The yolk contains half of an egg's calories, most of the minerals and some of the fat.

Souchong tea requires longer brewing time than orange pekoe tea?

What is astringency in tea?

Professionalism

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Tools and Equipment

Knife Skills

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Principles of Cooking

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Principles of Meat Cookery

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