Exam 8: Mise En Place

Eggs are not a very good source of protein.

Approximately how much cholesterol does one large egg contain?

Why is it best to serve most cheeses at room temperature?

Grade B eggs would not be used for:

Scrambled eggs will be rubbery if they are:

What is the weight of a large egg?

The fat content of whole milk is:

Why should eggs be stored away from strong-flavoured foods?

In what two ways does European-style butter differ from standard salted butter?

The protein in milk that is important for cheese production is:

Sour cream has a 30% fat content.

Eggs are a potentially hazardous food that should be handled carefully.

What is name of the thick,twisted strand of egg white that anchors the yolk in place?

What is the fat content of whipping cream?

Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.

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