TLE

Question 1

refers to poultry or fowl products.

Answer 1

Egg

Question 2

____ may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish.

Answer 2

Eggs

Question 3

In baking, egg acts both as an __________ and ________.

Answer 3

emulsifier and leavener.

Question 4

The egg‘s protective coating or _____ layer which aids in the maintenance of its freshness by covering the small holes in the shell

Answer 4

Mucin

Question 5

small holes in the shell is called _____.

Answer 5

Bloom

Question 6

is removed during washing so it is not advisable to
wash eggs prior to storage unless it is very dirty.

Answer 6

Bloom

Question 7

Removal of the _____ _____ will expose the holes
making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of its quality.

Answer 7

Mucin Layer

Question 8

are produced commercially in farms with a few hundred laying chickens, or in large laying
complexes with thousands of layers.

Answer 8

Eggs

Question 9

is indeed a convenient food for any meal in
and out of the house.

Answer 9

Egg

Question 10

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

Answer 10

Channel Knife

Question 11

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

Answer 11

Colander

Question 12

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 12

Offset Spatula

Question 13

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

Answer 13

Pastry Brush

Question 14

a broad flexible plastic or rubber scraper, 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 14

Rubber spatula or scraper

Question 15

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

Answer 15

Sieve

Question 16

large stainless spoons holding about 3 ounces used for mixing,
stirring, and serving.

Answer 16

Spoons: solid, slotted and perforated

Question 17

are large, long-handled spoons with holes in the bowl used to remove larger solid particles from liquids.

Answer 17

slotted and perforated spoons

Question 18

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 18

Wire whip or Whisk

Question 19

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

Answer 19

Egg Poacher

Question 20

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

Answer 20

Omelet Pan

Question 21

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

Answer 21

Measuring Cup

Question 22

used to measure an amount of an ingredient, either liquid or dry, when cooking, may be made of plastic, metal, and other materials.

Answer 22

Measuring Spoons

Question 23

deep cooking pan with a handle used primarily for cooking sauce.

Answer 23

Sauce Pan

Question 24

these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.

Answer 24

Mixing Bowl

Question 25

a chamber or compartment used for cooking, baking, heating, or drying.

Answer 25

Oven

Question 26

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

Answer 26

Electric Mixer

Question 27

Different cleaning tasks require the same methods. Getting things wrong can cause damage to surface, harm to yourself, and spread bacteria and dirt. TRUE OR FALSE?

Answer 27

FALSE Different cleaning tasks require the DIFFERENT methods

Question 27

a kitchen appliance where you store food at a cool temperature.

Answer 27

Refrigerator

Question 28

is the removal of visible soil

Answer 28

Cleaning

Question 28

means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution.

Answer 28

Sanitizing

Question 28

A ________ _______ that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.

Answer 28

Cleaning Program

Question 28

To be effective, cleaning and sanitizing must be two-step process. What are the 2 steps?

Answer 28

Surfaces must first be cleaned and rinsed before being sanitized.

Question 29

Clean in a logical order. TRUE OR FALSE?

Answer 29

TRUE

Question 30

Many cleaning agents are harmless. Their contact with your skin or eyes or breathing in the fumes can cause a serious illness. TRUE OR FALSE?

Answer 30

FALSE Many cleaning agents are HARMFUL.

Question 31

Mixing one agent with another can be very dangerous. A chemical reaction can be set up, or in some cases, produce poisonous fumes. TRUE OR FALSE

Answer 31

TRUE

Question 32

3 parts of an egg

Answer 32

the shell, the egg white, and the egg yolk

Question 33

The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size.

Answer 33

SHELL

Question 34

The _____ is the egg‘s first line of defense against bacterial contamination.

Answer 34

SHELL

Question 34

As the egg cools, the contents contract and the inner shell membrane separate from the outer shell membrane to form the air cell. TRUE OR FALSE?

Answer 34

TRUE

Question 34

When an egg is first laid, It is hot. TRUE OR FALSE?

Answer 34

FALSE It is WARM.

Question 34

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

Answer 34

SHELL

Question 34

This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg.

Answer 34

AIR CELL

Question 34

also called egg white

Answer 34

ALBUMEN

Question 34

The _______ somewhat seals the pores and is useful in reducing moisture losses and in preventing bacterial penetration of the egg shell.

Answer 34

CUTICLE

Question 35

Egg whites accounts for most of an egg‘s liquid weight, about 68%. TRUE OR FALSE?

Answer 35

FALSE 67%

Question 36

From the yolk outward, they are designated as the inner thick or _____________ white,

Answer 36

Chalaziferous white.

Question 37

The outer thick white is a narrow fluid layer next to the shell membrane. TRUE OR FALSE?

Answer 37

FALSE OUTER THIN

Question 38

The inner thin white is a fluid layer located next to the shell. TRUE OR FALSE?

Answer 38

FALSE NEXT TO THE YOLK

Question 39

The outer thin white is a gel that forms the center of the albumen. TRUE OR FALSE

Answer 39

FALSE OUTER THICK

Question 40

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 40

Chalaza.

Question 40

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 40

inner thick white (chalasiferous layer)

Question 41

They are sometimes mistaken for egg imperfections or beginning embryos, which of course they are not.

Answer 41

Chalaza.

Question 42

The turn in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. TRUE OR FALSE?

Answer 42

FALSE THE TWIST

Question 43

The more prominent the chalazae the fresher is the egg. TRUE OR FALSE?

Answer 43

TRUE

Question 44

This is the entrance of the latebra, the channel leading to the center of the yolk.

Answer 44

Germinal Disc

Question 45

When the egg is fertilized, sperm enter by way of the shell, travel to the center and a chick embryo starts to form TRUE OR FALSE?

Answer 45

FALSE ENTER BY THE GERMINAL DISC

Question 46

is barely noticeable as a slight depression on the surface of the yolk.

Answer 46

Germinal Disc

Question 47

Since table eggs are not fertilized, this is easy to recognize as when the egg is fertilized. TRUE OR FALSE?

Answer 47

FALSE THIS IS NOT AS EASY

Question 48

2 KINDS OF MEMBRANES

Answer 48

one just under the shell and the other covering the yolk shell membrane and the vitelline membrane

Question 49

The air cell formed due to the contraction of egg as it cools, is found between the two layers of this shell membrane. TRUE OR FALSE?

Answer 49

TRUE

Question 50

The outer membrane sticks to the shell while the inner membrane sticks to the albumen. TRUE OR FALSE?

Answer 50

TRUE

Question 51

During storage, the egg losses water by evaporation, causing the air cell to enlarge. The _________ ________ is the covering that protects the yolk from breaking.

Answer 51

vitelline membrane

Question 52

The _________ _________ is weakest at the germinal disc and tends to become more fragile as the egg ages. Every cook has experienced that the yolk of eggs that are no longer fresh easily break.

Answer 52

vitelline membrane

Question 53

The ___ ____ is formed in the ovary.

Answer 53

EGG YOLK

Question 53

yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg.

Answer 53

YOLK

Question 54

On the surface of the yolk, there is a small white spot about 5 mm in diameter. TRUE OR FALSE?

Answer 54

FALSE 2MM

Question 55

This is the germinal disc and it is present even if the egg is infertile.

Answer 55

YOLK

Question 56

It contains all the fat in the egg and a little less than half of the protein.

Answer 56

YOLK

Question 56

The main protein in the egg yolk is vitelline, a ___________.

Answer 56

lipoprotein

Question 57

It also contains _________ which is high in phosphorus and has antioxidant properties

Answer 57

phosvitin

Question 58

_______ which is high in sulfur

Answer 58

livetin