Deck 21: Eggs and Breakfast

Question 1

Which type of bean produces the finest coffee?

A) French roast
B) robusta
C) espresso
D) arabica

Answer 1

D

Question 2

Which type of eggs is cooked over low heat without turning?

A) over-hard
B) shirred
C) scrambled
D) sunny-side-up

Answer 2

D

Question 3

The yolk contains half of an egg's calories, most of the minerals and some of the fat.

Answer 3

False

Question 4

Why is vinegar added to the water when poaching eggs?

A) for flavor
B) to prevent the white from spreading
C) to prevent overcooking
D) to prevent a green ring from forming around the yolk

Question 5

What type of tea is partially fermented?

A) oolong
B) green
C) black
D) all teas are fermented

Question 6

A tisane is the correct term for an herbal tea that does not contain any real tea.

Question 7

Which of the following griddlecakes are made with an unleavened batter cooked in thin sheets?

A) crêpes
B) blintzes
C) pancakes
D) waffles

Question 8

The American Heart Association now suggests that as many as four egg yolks per week are acceptable as part of a balanced diet.

Question 9

What is the reason that coffee should be served as soon as it is brewed?

A) aromas are lost
B) flavors are lost
C) it becomes bitter
D) all of the above

Question 10

How are eggs prepared for eggs Benedict?

A) soft-boiled
B) poached
C) pan-fried
D) shirred

Question 11

Eggs used for poaching should be very fresh and at room temperature.

Question 12

What is the cause of rubbery scrambled eggs?

A) undercooked
B) made with water instead of milk
C) made with old eggs
D) overcooked

Question 13

Shirred eggs are always made with ham or bacon.

Question 14

What is the grade of an egg with a clear and thick white, a firm and round yolk and a well-shaped shell?

A) Grade A
B) Grade B
C) Grade AA
D) Extra large

Question 15

Eggs are pasteurized when they remain at 140°F for 3.5 minutes.

Question 16

Unlike breakfast, anything goes on a brunch menu, including alcohol.

Question 17

What is astringency in tea?

A) heaviness or thickness
B) the aroma of brewed tea
C) bitterness
D) a dry feeling on the tongue

Question 18

For what purpose would you not use Grade B eggs?

A) pan-frying
B) scrambling
C) whipping
D) baking

Question 19

What is the average weight of a large shelled egg?

A) 2 ounces (60 grams)
B) 1 ounce (30 grams)
C) 1.6 ounces (50 grams)
D) 0.6 ounces (20 grams)

Question 20

What should you do to get the maximum volume when whipping egg whites?

A) use fresh eggs
B) use a clean bowl
C) warm the whites to room temperature
D) A and B
E) all of the above

Question 21

Eggs should always be stored in a cold, dry place.

Question 22

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

Question 23

Why should meats be fully cooked before incorporating them into egg dishes, such as omelets and quiche?

Question 24

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

Question 25

Souchong tea requires longer brewing time than orange pekoe tea?

Question 26

What are the characteristics on which coffee is judged?

Question 27

Salmonella is of particular concern in eggs because of the bacteria found in chickens' intestinal tracts.

Question 28

Most coffee is brewed by infusion, which refers to the extraction of flavors at temperatures below boiling.

Question 29

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

Question 30

What is the compound found in egg yolks that aids in emulsification?