G10 Prepare Egg Dish

Question 1

refers to poultry or fowl products

Answer 1

eggs

Question 2

types of eggs(based on cooking method)

Answer 2

fried egg
boiled egg
poached egg
emulsifier
leavener

Question 3

outermost covering on an egg

Answer 3

bloom

Question 4

alternate name of bloom

Answer 4

cuticle

Question 5

a small hand tool used generally in decorative works such as making garnishes

Answer 5

channel knife

Question 6

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid

Answer 6

colander

Question 7

-a broad-bladed implement bent to keep
the hand off hot surfaces. It is used for
turning and lifting eggs, pan cakes, and
meats on griddles, grills, sheet pans and
the likes and also used to scrape and
clean griddles.

Answer 7

offset spatula

Question 8

-a small implement used to brush the
surface of unbaked pastries or cookies
with egg white, egg yolk or glaze.

Answer 8

pasty brush

Question 9

-a broad flexible plastic or rubber scarper
that is rectangular in shape with a curve
on one side. It is used to scrape off all the
contents of bowls and pans from the
sides and fold in beaten eggs in batter or
whipped cream

Answer 9

rubber spatula, scraper

Question 10

-a screen type mesh supported by a round
metal frame used for sifting dry
ingredients like starch and flour

Answer 10

sieve

Question 11

-solid, slotted and perforated – large
stainless _ holding about 3 ounces
used for mixing, stirring and serving.
Slotted and perforated _ are large,
long handles _ with holes in bowl
used to remove larger solid particles from
liquids

Answer 11

spoon

Question 12

-a device with loops of stainless steel wire
fastened to a handle. It is used for
blending, mixing, whipping eggs or batter
and for blending gravies, sauces and
soups

Answer 12

wire whip, whisk

Question 13

-a miniature Bain Marie with an upper
dish containing indentations each sized to
hold an egg or contains separate device
for poaching

Answer 13

egg poacher

Question 14

-a heavy based frying usually of cat iron
or copper, with rounded sloping sides
used exclusively for omelets and never
washed after used but cleaned with
absorbent paper

Answer 14

omelet pan

Question 15

-a kitchen utensil used for measuring
liquid or bulk solid cooking ingredients
such as flour and sugar.

Answer 15

measuring cup

Question 16

-used to measure an amount of an
ingredient, either liquid or dry, when
cooking.

Answer 16

measuring spoons

Question 17

-a deep cooking pan with a handle used

primarily for cooking sauce

Answer 17

sauce pan

Question 18

-these containers have smooth, rounded
interior surfaces with no creases to retain
some mixture for mixing ingredients

Answer 18

mixing bowls

Question 19

-a chamber or compartment used for

cooking, baking, heating or drying

Answer 19

oven

Question 20

-a mixer which usually comes with various
attachments including whisk attachment
for whisking cream, batters and egg
whites and sugar

Answer 20

electric mixer

Question 21

-a kitchen appliance where you store food

at a cool temperature

Answer 21

refridgerator

Question 22

parts of an egg(inner)

Answer 22

thin albumen
thick albumen
germinal disc/blast disk
Vitelline(yolk) membrane
Chalaze
Airspace

Question 23

Is produced by the shell gland
(uterus) of the oviduct, and has
an outer coating, the bloom or
cuticle.

Answer 23

Shell

Question 24

Also called egg white, accounts for the most of an egg’s liquid weight, about 75%. This is
produced by oviduct and consists of four alternating layers of thick and thin consistencies.

Answer 24

Albumen

Question 25

-is a dense, matted, fibrous
capsule terminates on each
end in the chalazae, which are
twisted in opposite directions
and serve to keep the yolk
centered.

Answer 25

Inner thick or chalaziferous

white

Question 26

is a narrow
fluid layer next to the shell
membrane.
-is a gel that forms the center of
the albumen

Answer 26

outer thin white

Question 27

This is the entrance of the
latebra, the channel leading to the
center of the yolk. The _ _ is barely noticeable as a slight
depression on the surface of the
yolk.

Answer 27

Geminal disc

Question 28

clear casing that encloses the egg yolk.

is the covering that protects the yolk from breaking.
is weakest at the germinal disc and tends to become more fragile as the egg ages.

Answer 28

Vitelline Membrane

Question 29

This is the ropey strands of egg white at both sides of
the egg, which anchor the yolk in place in the center
of the thick white.

Answer 29

Chalaza

Question 30

An _ _ that forms after the contents of the egg cools after being laid. Usually forms at the larger end of the egg. Grows larger as the egg grows older.

Answer 30

Air Cell

Question 31

It is the part of an egg that serves as the

embryo’s main source of nutrition.

Answer 31

Egg Yolk

Question 32

helps develop strong and healthy bones

Answer 32

Vitamin D

Question 33

protects cells from harmful free radicals

Answer 33

Vitamin E

Question 34

helps in the development of healthy teeth and bones

Answer 34

Phosphorous

Question 35

helps in the formation of red blood cells

Answer 35

Iron

Question 36

aids in normal functioning of the immune system

Answer 36

Zinc

Question 37

boost memory and brain functioning

Answer 37

Chlorine

Question 38

helpps prevent blood clots, stroke, and heart attack

Answer 38

Selenium

Question 39

promotes the growth of healthy hair and nails

Answer 39

Sulfur

Question 40

Egg Sizes

Answer 40

Jumbo
Extra Large
Large
Medium
Small
Peewee

Question 41

Egg quality components

Answer 41

shell quality

interior egg quality

Question 42

Philippine Egg Grading

Answer 42

A,B,C,D

Question 43

International Egg Grading

Answer 43

AA,A,B