Class: Breakfast

 Breakfast Assessment Chapter 25 and 33

Question 1.  The highest USDA egg grade is 

      1. none of these
2.        A
3.        B
4.        C
Question 2.  Most written recipes calling for fresh shell eggs are based on what size egg ?
1.        large
2.        jumbo
3.        extra large
4.        medium
Question 3. Whole beaten eggs coagulate or are cooked at about what temperature ?
1.        156 degrees F
2.        140 degrees F
3.        185 degrees F
4.        212 degrees F
 
Question 4, A custard mixture made of whole eggs plus milk coagulates at about what temperature ?
1.        185 degrees F
2.        140 degrees F
3.        165 degrees F
4.        212 degrees F
 
Question 5. Green egg yolks in hard-boiled eggs can be prevented by ? 
1.        using low temperatures and short cooking times
2.        adding a little vinegar to the cooking water
3.        adding baking soda to the cooking water
4.        boiling in salted water
 
Question 6.  Egg whites will whip up into a better foam if _________.
1.        they are at room temperature
2.        they are well chilled
3.        they have a small amount of oil added to them
4.        they have a small amount of baking soda added to them
Question 7.  One way to make hard-boiled eggs is to place then into boiling water, adjust the heat, and simmering for 
1.        12-13 mins
2.        3-4 mins
3.        5-7 mins
4.        15-20 mins
 
Question 8.  The base for a standard souffle 蛋奶酥  is made from _______.
1.        milk thickened with roux 油面酱
2.        milk thicken with liaison ( egg yolks and cream)
3.        veloute sauce
4.        melted cheese
 
Question 9. A custard baked in a pastry shell is called a _________.
1.        Quiche  （以蛋、奶和肉、蔬菜、干酪做馅的）开口馅饼
2.        fondue
3.        frittata
4.        sirniki
 
Question 10.  Waffle batters differ from pancake batter because ?
1.        it contains more fat and it contains less liquid
2.        it contains more fat
3.        it contains less liquid
4.        none of these
 
Question 11,  The principal purpose of the chalazae in an egg is to _________.
1.        hold the yolk in the center
2.        prevent it from breaking
3.        provide space called an air cell
4.        prevent air from entering the egg
 
 
 
 
Question 12.  Which set of words completes the following sentence correctly ?
If, when an egg is broken, its yolk __________and it __________then you know it is ______.
1.        both of these
2.        lays flat, spreads over a large area, old
3.        stands up high, spreads over a small area, fresh
4.        neither of these
 
Question 13.  Which of the following is true about eggs ?
1.        They can lose as much as one grade in a day if the are stored at room temperature
2.        Flavors and odors cannot penetrate the shell of an egg
3.        The easiest -to -peel are those that are the freshest
4.        As eggs age, they become more dense
 
Question 14.  A Chef wants to make an omelet with frozen eggs that were delivered to hi kitchen this morning. He will have a problem doing this because_____.  
1.        the eggs will take approximately 2 days to thaw in the refrigerator.
2.        frozen eggs are not well suited for omelettes
3.        these eggs have probably not been pasteurized
4.        all of these
 
Question 15.  When cooking eggs, you should not _____.
1.        cook them too long or cook them on too high a temperature
2.        cook them too long
3.        cook them at too high of temperature
4.        let them coagulate
 
Question 16. Tough, watery, scrambled eggs are most likely the result of ____________.
1.        overcooking
2.        undercooking
3.        using low grade eggs
4.        incomplete coagulation
 
 
 
Question 17.  Which of the following may keep egg whites from foaming properly ?
1.        letting some yolk get into the egg whites when cracking the eggs
2.        adding some sugar to the egg whites before beating them
3.        letting eggs come to room temperature before beating them
4.        adding some cream of tartar to the egg whites before beating them
 
Question 18. Which set of words completes the following sentence correctly?  An American omelet is _______, and a French omelet is _____. 
1.        easier to learn, harder to learn
2.        faster to prepare , slower to prepare
3.        cooked with high heat, cooked with low heat
4.        made by string the eggs, made by lifting the eggs
 
Question 19.  A fritatta is a flat omelet that originated in _____. 
1.        Italy
2.        Spain
3.        China
4.        France
 
Question 20. A baked souffle contains all of the following elements except ___________.
1.        whipped cream
2.        a base
3.        egg whites
4.        a flavor ingredient
 
Question 21.  Which of the following statements about custards is false ?
1.        The internal temperature of custards must exceed 190 degrees F
2.        A quiche is a custard
3.        There are two types of custards, stirred custards and baked custards
4.        A custard is a liquid that is thickened or set by the coagulation of egg protein
Question 22.  Waffles differ from pancakes because ____.
1.        separately beaten egg whites are often folded into waffle batter
2.        waffle batter contains less fat
3.        waffle batter is slightly thinner
4.        all of these
 
Question 23.  The most common fault in the production of french toast is to _____.
1.        none of these
2.        cook it on the griddle
3.        use white Pullman bread
4.        let the bread sit too long in the batter
 
Question 24.  A good way to prepare a large quantity of bacon is to cook it in a ( an) _________. 
1.        oven
2.        saute pan
3.        steam kettle
4.        microwave oven
 
Question 25.  Canadian bacon is most similar to _______.
1.        ham
2.        bacon
3.        sausage links
4.        sausage patties
 
Question 26.  Grade A eggs are the best to use for poaching and frying 
1.        True
2.        False
 
Question 27.  eggs in the shell readily adsorb flavors and odors from other foods
1.        True
2.        False
 
Question 28.   Egg whites that have been whipped too long look grainy and dry.
1.        True
2.        False
 
 
 
Question 29.  properly poached eggs have firm whites and yolks 
1.        True
2.        False
 
Question 30.  Properly cooked fried eggs have crisp, well browned edges 
1.        True
2.        False
 
Question 31.  Eggs Benedict are shirred eggs and Canadian bacon on an English muffin. topped with hollandaise sauce 
1.        True
2.        False
 
Question 32.  True French omelets are made rapidly over high heat
1.        True
2.        False
 
Question 33.  Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking.
1.        True
2.        False
 
Question 34.  The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. do not over mix. 
1.        True
2.        False
 
Question 35.  Bacon should be cooked at a high temperature to make it crisp.
1.        True
2.        False
 
 
Question 36.  Most quick bread batters are mixed by the __________ method 
1.        muffin
2.        biscuit
3.        creaming
4.        cake- mixing
 
Question 37.  Eggless egg substitutes can be used in baked goods but not in egg dishes such as omelets 
1.        True
2.        False
 
Question 38. When making biscuits, it is possible to eliminate or reduce scraps by _____________.
1.        all of these
2.        using a roller cutter
3.        cutting into squares or triangles
4.        spacing the cuts as close together as possible
 
Question 39.  Which of the following is NOT  one of the steps in the biscuit method.
1.        fold the beaten eggs into the batter
2.        cut the fat into the dry ingredients
3.        add the liquid ingredient's to the dry ingredient's
4.        sift together the dry ingredients
 
Question 40. Over mixing in quick breads can result in __________ in quick breads. 
1.        all of these
2.        tunneling
3.        toughness
4.        irregular shapes