Deck 24: Breakfast Preparation

Question 1

The highest Canadian egg grade is

A) A.
B) B.
C) C.
D) none of these

Answer 1

none of these

Question 2

Most written recipes calling for fresh shell eggs are based on what size egg?

A) jumbo
B) extra large
C) large
D) medium

Answer 2

large

Question 3

Whole beaten eggs coagulate or are cooked at about what temperature?

A) 140ºF (60ºC)
B) 156ºF (69ºC)
C) 185ºF (85ºC)
D) 212ºF (100ºC)

Answer 3

156ºF (69ºC)

Question 4

A custard mixture made of whole eggs plus milk coagulates at about what temperature?

A) 140ºF (60ºC)
B) 165ºF (74ºC)
C) 185ºF (85ºC)
D) 212ºF (100ºC)

Question 5

Green egg yolks in hard-cooked eggs can be prevented by

A) adding a little vinegar to the cooking water.
B) boiling in salted water.
C) using low temperatures and short cooking time.
D) adding baking soda to the cooking water.

Question 6

Egg whites will whip up into a better foam if

A) they are well chilled.
B) they have a small amount of oil added to them.
C) they have a small amount of baking soda added to them.
D) they are at room temperature.

Question 7

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for

A) 3-4 minutes.
B) 5-7 minutes.
C) 12-13 minutes.
D) 15-20 minutes.

Question 8

The base for a standard cheese soufflé is made from

A) milk thickened with roux.
B) milk thickened with liaison (egg yolks and cream).
C) velouté sauce.
D) melted cheese.

Question 9

A custard baked in a pastry shell is called a

A) quiche.
B) fondue.
C) frittata.
D) sirniki.

Question 10

Waffle batter differs from pancake batter because

A) it contains more fat.
B) it contains less liquid.
C) it contains more fat and it contains less liquid.
D) none of these.

Question 11

The principal purpose of the chalazae in an egg is to __________.

A) prevent it from breaking
B) hold the yolk in the center
C) provide a space called an air cell
D) 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 __________.

A) lays flat, spreads over a large area, old
B) stands up high, spreads over a small area, fresh
C) both of these
D) neither of these

Question 13

Which of the following is true about eggs?

A) As eggs age, they become more dense.
B) The easiest-to-peel eggs are those that are the freshest.
C) Flavors and odors cannot penetrate the shell of an egg.
D) They can lose as much as one grade in a day if they are stored at room temperature.

Question 14

A chef wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________.

A) frozen eggs are not well suited for omelets
B) these eggs have probably not been pasteurized
C) the eggs will take approximately two days to thaw in the refrigerator
D) all of these

Question 15

When cooking eggs, you should not ___________.

A) let them coagulate
B) cook them too long
C) cook them at too high a temperature
D) cook them too long or cook them at too high a temperature

Question 16

Tough, watery scrambled eggs are most likely the result of __________.

A) overcooking
B) undercooking
C) using low grade eggs
D) incomplete coagulation

Question 17

Which of the following may keep egg whites from foaming properly?

A) adding some sugar to the egg whites before beating them
B) letting eggs come to room temperature before beating them
C) adding cream of tartar to the egg whites before beating them
D) letting some yolk get into the egg whites when cracking the eggs

Question 18

Which set of words completes the following sentence correctly? An American omelet is __________, and a French omelet is __________.

A) easier to learn, harder to learn
B) faster to prepare, slower to prepare
C) cooked with high heat, cooked with low heat
D) made by stirring the eggs, made by lifting the eggs

Question 19

A frittata is a flat omelet that originated in __________.

A) Italy
B) Spain
C) China
D) France

Question 20

A baked soufflé contains all of the following elements except __________.

A) a base
B) egg whites
C) whipped cream
D) a flavor ingredient

Question 21

Which of the following statements about custards is false?

A) A quiche is a custard.
B) The internal temperature of custards must exceed 190°F (88°C).
C) There are two types of custards, stirred custards and baked custards.
D) A custard is a liquid that is thickened or set by the coagulation of egg protein.

Question 22

Waffles differ from pancakes because __________.

A) waffle batter contains less fat
B) waffle batter is slightly thinner
C) separately beaten egg whites are often folded into waffle batter
D) all of these

Question 23

The most common fault in the production of French toast is to __________.

A) cook it on a griddle
B) use white Pullman bread
C) let the bread soak too long in the batter
D) none of these

Question 24

A good way to prepare a large quantity of bacon is to cook it in a(n) __________.

A) oven
B) sauté pan
C) steam kettle
D) microwave oven

Question 25

Canadian bacon is most similar to __________.

A) ham
B) bacon
C) sausage links
D) sausage patties

Question 26

Grade A eggs are the best to use for poaching and frying.

Question 27

Eggs in the shell readily absorb flavors and odors from other foods.

Question 28

Egg whites that have been whipped too long look grainy and dry.

Question 29

Properly poached eggs have firm whites and yolks.

Question 30

Properly cooked fried eggs have crisp, well-browned edges.

Question 31

Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with hollandaise sauce.

Question 32

True French omelets are made rapidly over high heat.

Question 33

Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking.

Question 34

Bacon should be cooked at a high temperature to make it crisp.

Question 35

To make hot cornmeal mush, the cornmeal should be mixed with a little cold liquid before being added to the hot liquid, in order to prevent lumping.

Question 36

Eggless egg substitutes can be used in baked goods but not in egg dishes such as omelets.

Question 37

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

Question 38

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The summer squash, spinach, and leek frittata recipe requires 400 g of yellow squash. If the EP unit cost of the ingredient is $5.95 per kg, what is the total cost of the ingredient?

Question 39

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The summer squash, spinach, and leek frittata recipe requires 5 eggs and 60 ml of milk. If milk costs $1.25 per liter and the eggs cost $2.75 per dozen, what is the new total cost of these two ingredients?

Question 40

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The summer squash, spinach, and leek frittata recipe requires 180 g of spinach. If the EP unit cost of the ingredient is $4.65 per kg, what is the total cost of the ingredient?