Question 1

Which of the following may keep egg whites from foaming properly?

Accepted Answer

A)  adding some sugar to the egg whites before beating them 
B)  letting eggs come to room temperature before beating them 
C)  adding cream of tartar to the egg whites before beating them 
D)  letting some yolk get into the egg whites when cracking the eggs 
A)  adding some sugar to the egg whites before beating them 
B)  letting eggs come to room temperature before beating them 
C)  adding cream of tartar to the egg whites before beating them 
D)  letting some yolk get into the egg whites when cracking the eggs D

Question 2

Eggs in the shell readily absorb flavors and odors from other foods.

Accepted Answer

A) True 
 B)False  True

Question 3

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for

Accepted Answer

A)  3-4 minutes. 
B)  5-7 minutes. 
C)  12-13 minutes. 
D)  15-20 minutes. 
A)  3-4 minutes. 
B)  5-7 minutes. 
C)  12-13 minutes. 
D)  15-20 minutes. C

Question 4

Waffles differ from pancakes because __________.

Accepted Answer

A)  waffle batter contains less fat 
B)  waffle batter is slightly thinner 
C)  separately beaten egg whites are often folded into waffle batter 
D)  all of these 
A)  waffle batter contains less fat 
B)  waffle batter is slightly thinner 
C)  separately beaten egg whites are often folded into waffle batter 
D)  all of these

Question 5

A baked soufflé contains all of the following elements except __________.

Accepted Answer

A)  a base 
B)  egg whites 
C)  whipped cream 
D)  a flavor ingredient 
A)  a base 
B)  egg whites 
C)  whipped cream 
D)  a flavor ingredient

Question 6

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 7

True French omelets are made rapidly over high heat.

Accepted Answer

A) True 
 B)False

Question 8

A chef wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________.

Accepted Answer

A)  frozen eggs are not well suited for omelets 
B)  these eggs have probably not been pasteurized 
C)  the eggs will take approximately two days to thaw in the refrigerator 
D)  all of these 
A)  frozen eggs are not well suited for omelets 
B)  these eggs have probably not been pasteurized 
C)  the eggs will take approximately two days to thaw in the refrigerator 
D)  all of these

Question 9

Which of the following is true about eggs?

Accepted Answer

A)  As eggs age, they become more dense. 
B)  The easiest-to-peel eggs are those that are the freshest. 
C)  Flavors and odors cannot penetrate the shell of an egg. 
D)  They can lose as much as one grade in a day if they are stored at room temperature. 
A)  As eggs age, they become more dense. 
B)  The easiest-to-peel eggs are those that are the freshest. 
C)  Flavors and odors cannot penetrate the shell of an egg. 
D)  They can lose as much as one grade in a day if they are stored at room temperature.

Question 10

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The summer squash, spinach, and leek frittata recipe requires 400 g of yellow squash. If the EP unit cost of the ingredient is $5.95 per kg, what is the total cost of the ingredient?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 11

Which of the following statements about custards is false?

Accepted Answer

A)  A quiche is a custard. 
B)  The internal temperature of custards must exceed 190°F (88°
C) . 
C)  There are two types of custards, stirred custards and baked custards. 
D)  A custard is a liquid that is thickened or set by the coagulation of egg protein. 
A)  A quiche is a custard. 
B)  The internal temperature of custards must exceed 190°F (88°
C) . 
C)  There are two types of custards, stirred custards and baked custards. 
D)  A custard is a liquid that is thickened or set by the coagulation of egg protein.

Question 12

Most written recipes calling for fresh shell eggs are based on what size egg?

Accepted Answer

A)  jumbo 
B)  extra large 
C)  large 
D)  medium 
A)  jumbo 
B)  extra large 
C)  large 
D)  medium

Question 13

A custard mixture made of whole eggs plus milk coagulates at about what temperature?

Accepted Answer

A)  140ºF (60º
C)  
B)  165ºF (74º
C)  
C)  185ºF (85º
C)  
D)  212ºF (100º
C)  
A)  140ºF (60º
C)  
B)  165ºF (74º
C)  
C)  185ºF (85º
C)  
D)  212ºF (100º
C)

Question 14

Egg whites that have been whipped too long look grainy and dry.

Accepted Answer

A) True 
 B)False

Question 15

A frittata is a flat omelet that originated in __________.

Accepted Answer

A)  Italy 
B)  Spain 
C)  China 
D)  France 
A)  Italy 
B)  Spain 
C)  China 
D)  France

Question 16

Tough, watery scrambled eggs are most likely the result of __________.

Accepted Answer

A)  overcooking 
B)  undercooking 
C)  using low grade eggs 
D)  incomplete coagulation 
A)  overcooking 
B)  undercooking 
C)  using low grade eggs 
D)  incomplete coagulation

Question 17

Properly poached eggs have firm whites and yolks.

Accepted Answer

A) True 
 B)False

Question 18

Grade A eggs are the best to use for poaching and frying.

Accepted Answer

A) True 
 B)False

Question 19

Which set of words completes the following sentence correctly? An American omelet is __________, and a French omelet is __________.

Accepted Answer

A)  easier to learn, harder to learn 
B)  faster to prepare, slower to prepare 
C)  cooked with high heat, cooked with low heat 
D)  made by stirring the eggs, made by lifting the eggs 
A)  easier to learn, harder to learn 
B)  faster to prepare, slower to prepare 
C)  cooked with high heat, cooked with low heat 
D)  made by stirring the eggs, made by lifting the eggs

Question 20

Whole beaten eggs coagulate or are cooked at about what temperature?

Accepted Answer

A)  140ºF (60º
C)  
B)  156ºF (69º
C)  
C)  185ºF (85º
C)  
D)  212ºF (100º
C)  
A)  140ºF (60º
C)  
B)  156ºF (69º
C)  
C)  185ºF (85º
C)  
D)  212ºF (100º
C)

Exam 24: Breakfast Preparation

Which of the following may keep egg whites from foaming properly?

Eggs in the shell readily absorb flavors and odors from other foods.

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for

Waffles differ from pancakes because __________.

A baked soufflé contains all of the following elements except __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

True French omelets are made rapidly over high heat.

A chef wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________.

Which of the following is true about eggs?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The summer squash, spinach, and leek frittata recipe requires 400 g of yellow squash. If the EP unit cost of the ingredient is $5.95 per kg, what is the total cost of the ingredient?

Which of the following statements about custards is false?

Most written recipes calling for fresh shell eggs are based on what size egg?

A custard mixture made of whole eggs plus milk coagulates at about what temperature?

Egg whites that have been whipped too long look grainy and dry.

A frittata is a flat omelet that originated in __________.

Tough, watery scrambled eggs are most likely the result of __________.

Properly poached eggs have firm whites and yolks.

Grade A eggs are the best to use for poaching and frying.

Which set of words completes the following sentence correctly? An American omelet is __________, and a French omelet is __________.

Whole beaten eggs coagulate or are cooked at about what temperature?

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Which set of words completes the following sentence correctly? An American omelet is , and a French omelet is .