Deck 33: Cakes and Frostings

Question 1

Vinegar is added to the water when poaching eggs to prevent:

A)flavour loss
B)a green ring from forming around the yolk
C)the white from spreading
D)overcooking

Answer 1

C

Question 2

Blintzes differ from crepes in that they are:

A)actually the same thing with a different name
B)cooked on one side initially
C)stuffed with cheese
D)golden brown

Answer 2

B

Question 3

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

Answer 3

False

Question 4

Fruits are a popular food for breakfast because they:

A)are light and flavourful
B)provide vitamins and energy
C)require little or no preparation
D)all of the above

Question 5

Shirred eggs are always made with ham or bacon.

Question 6

What are the main ingredients in a Quiche Lorraine?

A)ham and cheddar
B)bacon,onion,and Gruyère
C)spinach,onion,garlic and cheese
D)mushroom,onion,and Emmanthaler

Question 7

Rubbery scrambled eggs are the result of:

A)overcooking
B)using water instead of milk
C)using old eggs
D)undercooking

Question 8

For a quiche,the standard ratio of eggs per litres of milk or cream is:

A)1:2
B)3:5
C)6:8
D)10:12

Question 9

An egg dish made by placing an egg in a ramekin lined with ham and cooking it in an oven is:

A)roasted egg
B)coddled egg
C)basted egg
D)shirred egg

Question 10

Fillings for omelettes are usually:

A)cooked
B)raw
C)meats
D)vegetables

Question 11

Griddlecakes made with an unleavened batter cooked in thin sheets are:

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

Question 12

Many cultures around the world eat a variety of rice dishes as a main breakfast food.

Question 13

A typical quiche is made with:

A)egg custard
B)cheese
C)crust
D)all of the above

Question 14

How are eggs prepared for Eggs Benedict?

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

Question 15

The term "breakfast" literally means "a fast break" in the morning before starting a long day.

Question 16

Breakfast meats tend to be:

A)spicy or highly flavoured
B)high in fat content
C)very salty
D)made from pork

Question 17

Which of the following is true of brunch?

A)rarely includes alcoholic beverages
B)often offers breakfast sandwiches
C)a leisurely experience
D)a rushed experience

Question 18

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

Question 19

Which type of eggs are pan-fried over low heat without turning?

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

Question 20

Fresh eggs are best for pan-frying because they:

A)are shiny and look better
B)have better flavour
C)hold their shape better during frying
D)are more nutritious

Question 21

Just like fruits,potatoes often form the entire breakfast meal.

Question 22

The white of soft-poached eggs should be ________________,but the yolk should be ________________.

Question 23

Cereals and grains are perhaps the most widely eaten breakfast foods.

Question 24

Why should meats be fully cooked before incorporating them into egg dishes such as omelettes and quiches?

Question 25

People all over the world tend to eat the same types of food for breakfast.

Question 26

A ham steak is simply a thick slice of ham that is ideal for breakfast.

Question 27

Eggs are the most popular breakfast food item.

Question 28

_________________ and ______________ are the most common breakfast beverages.

Question 29

What is the meaning of the French term "pain perdu",and what does it refer to?

Question 30

Foods served at breakfast include most of the foods served at other times of the day.

Question 31

Fruits are not a popular item for breakfast.

Question 32

Over-cooked eggs and those cooked at too high a temperature will be _______________ and _____________.

Question 33

List three types of food found on a typical breakfast menu.

Question 34

Pancakes and waffles are usually leavened with baking powder or baking soda.

Question 35

The French term "en cocotte" means boiled.

Question 36

Many cold cereals have nutrients added to compensate for those lost during processing.

Question 37

How are Belgian waffles served?

Question 38

Many types of sweet breads and pastries are served for breakfast.

Question 39

Breads are a staple of many breakfast menus

Question 40

List three reasons why fruits are a popular breakfast food.

Question 41

Blintzes are _____________ that are cooked on one side,spread with a cheese filling,folded,and then cooked again.

Question 42

The cooking method used to prepare scrambled eggs is _________________.

Question 43

____________ is a type of omelette cooked in a large pan with lots of ingredients and cut into wedges for service.

Question 44

Boiled eggs are actually _________________ to prevent toughening.

Question 45

_____________ begin as scrambled eggs but are folded around a warm filling.

Question 46

Corn flakes started out as a ____________ food in the 1890s.

Question 47

Traditionally,most omelettes have a ________________ shape.

Question 48

To help egg whites cling together,add ____________ ml of vinegar per 1 L of cooking water.