Question 1

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.

Accepted Answer

The answer of Describe the functions of eggs in food...

Question 2

Although eggs are considered one of the most problematic foods when it comes to food safety, less than 1 in 10,000 eggs in the commercial supply is actually contaminated. Why are eggs then such a food safety risk? Explain how the problem occurs.

Accepted Answer

The answer of Although eggs are considered one of the...

Question 3

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you've been using for years. You know that the eggs are fresh. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).

Accepted Answer

The answer of The sous chef at your restaurant claims...

Question 4

There is some discrepancy in the culinary world about the "best" way to hard cook an egg. Explain the difference between the hot-start and the cold-start method. List one advantage and disadvantage of each. Include an explanation of how to prevent cracking of eggs when hard cooking and how to prevent the greenish off-color sometimes seen in hard-cooked eggs.

Accepted Answer

The answer of There is some discrepancy in the culinary...

Question 5

Freezing a whole egg is not possible because the viscosity of the egg whites means they can't freeze.

Accepted Answer

Whole eggs can be frozen, but they must be cracked open and beaten together first. The reason for not freezing them in their shells is due to the expansion that occurs when freezing, which can cause the shells to break.

Question 6

Match between columns
                        Premises: Dried egg mix should be used within these many days of opening.
Unopened liquid egg products can be stored for this long.
Cold egg dishes should be stored below this temperature.
Liquid egg products must be discarded within these many days after being opened.
Dried egg mix should be stored at this temperature.

Accepted Answer

The Answer of less than 50°F and 40°F and 3 is...

Question 7

A customer at your restaurant asks why all of the egg dishes say they can be made with egg substitutes. He wants to know what an egg substitute is and how it changes the nutrition content of an otherwise intact egg. Answer his question and explain the advantages and/or disadvantages for using the substitutes or value-added eggs.

Accepted Answer

The answer of A customer at your restaurant asks why...

Question 8

The term hard-boiled eggs is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.

Accepted Answer

The term "hard-boiled eggs" is a misnomer because eggs coagulate at temperatures below boiling, typically around 160-180°F (71-82°C), while boiling occurs at 212°F (100°C).

Question 9

Your prep cook is arranging "hard boiled" eggs on a hors d'oeuvres platter. The yolks are surrounded by a dark green color. You are unhappy with their appearance. What is this discoloration called? What caused this discoloration to occur? Describe all the things that the cook should do next time to prevent this problem from occurring again.

Accepted Answer

The answer of Your prep cook is arranging "hard boiled"...

Question 10

Compare and contrast the different storage guidelines and food preparation uses for fresh, frozen, and dried eggs. Include specific food safety precautions for each category.

Accepted Answer

The answer of Compare and contrast the different storage guidelines...

Question 11

Go to a specialty gourmet store or your butcher and compare as many of the following eggs as possible with your standard shell egg: fertile eggs, organic eggs, free-range eggs, quail eggs, duck eggs, goose eggs, turkey eggs, and ostrich eggs. 
Crack each egg on a separate plate and compare the similarities and differences. 
Scramble and cook each egg in the same manner. Taste test and find your favorites.

Accepted Answer

The answer of Go to a specialty gourmet store or...

Quiz 12: Eggs