Exam 33: Cakes and Frostings

Many cold cereals have nutrients added to compensate for those lost during processing.

List three types of food found on a typical breakfast menu.

Foods served at breakfast include most of the foods served at other times of the day.

A typical quiche is made with:

To help egg whites cling together,add ____________ ml of vinegar per 1 L of cooking water.

Fruits are not a popular item for breakfast.

_____________ begin as scrambled eggs but are folded around a warm filling.

Boiled eggs are actually _________________ to prevent toughening.

Which type of eggs are pan-fried over low heat without turning?

Blintzes are _____________ that are cooked on one side,spread with a cheese filling,folded,and then cooked again.

What is the meaning of the French term "pain perdu",and what does it refer to?

Cereals and grains are perhaps the most widely eaten breakfast foods.

The cooking method used to prepare scrambled eggs is _________________.

An egg dish made by placing an egg in a ramekin lined with ham and cooking it in an oven is:

Breads are a staple of many breakfast menus

Blintzes differ from crepes in that they are:

Griddlecakes made with an unleavened batter cooked in thin sheets are:

People all over the world tend to eat the same types of food for breakfast.

Corn flakes started out as a ____________ food in the 1890s.

Over-cooked eggs and those cooked at too high a temperature will be _______________ and _____________.