Question 1
Question
Label the egg parts. (Ignore #2 because we did not learn that in class.)
Answer
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Shell
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chalazae
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albumen(white)
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yolk
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air cell
Question 2
Question
Lots of people only eat egg whites since it contains [blank_start]no fat[blank_end] and has [blank_start]1/2[blank_end] of the protein. The white takes up [blank_start]2/3[blank_end] of the egg because it [blank_start]protects the yolk[blank_end].
Answer
-
no fat
-
1/2
-
protects the yolk
-
2/3
Question 3
Question
When the air pocket of the egg increases in size with age.
Question 4
Question
The shell of an egg is very [blank_start]porous[blank_end] because there are 17 000 [blank_start]holes[blank_end]. There are no difference for the [blank_start]shell[blank_end] colour but only shows the [blank_start]breed of the hen[blank_end].
Answer
-
porous
-
holes
-
shell
-
breed of the hen
Question 5
Question
What kind of eggs are the best for boiled eggs?
Answer
-
extremely fresh eggs
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somewhat fresh eggs
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not as fresh eggs
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rotten eggs
Question 6
Question
For soft boiled eggs, cook the eggs for [blank_start]8 minutes[blank_end]. The egg yolk will be runny on the inside. [blank_start]Medium soft eggs[blank_end] can be cooked for 10 mins and hard boiled are cooked for [blank_start]12 mins[blank_end]. After cooking the eggs, place them in an [blank_start]ice bath[blank_end] or run the eggs under cold water to prevent it from [blank_start]cooking[blank_end].
Answer
-
8 minutes
-
Medium soft eggs
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12 minutes
-
ice bath
-
cooking
Question 7
Question
To make scramble eggs, you whisk the eggs in a pan or before you put it in. Add butter or other liquids for flavour and texture. What pan do you use to make scrambled eggs?
Answer
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stainless steel
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carbon steel
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non-stick pan
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sauce pan
Question 8
Question
How can you check the freshness of an egg?
Answer
-
Wash the egg and crack it to see if there is a red dot in the chalazae
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Place it in cold water and see if it sinks and stays on their side
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Refrigerate and use the eggs until it rots
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Check the date on the carton
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Hold it up against your ear and shake it to see if you hear a plop sound
Question 9
Question
What are some visual indicators of a fresh egg?
Answer
-
the chalazae is obvious
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it will show a thick plump from the egg white
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the membrane is thin and easy to break through
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it will be easy to crack
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the egg yolk will be round and plump
Question 10
Question
What are some things to look for in the appearance of a good pastry?
Answer
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a golden brown colour on the edges that falls apart easily
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delicate brown colour that holds its shape
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the surface blisters are visible
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its flakey and the texture is easy to cut into with a fork
Question 11
Question
Why should a pastry dough be rested before rolling it out?
Answer
-
More elastic and holds better
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Discourages shrinkage
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A more even distrubution of water
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Easy to handle and a more uniform texture
Question 12
Question
Most recipes call for [blank_start]large[blank_end] eggs. When buying eggs, we should always buy [blank_start]fresh[blank_end] eggs and check the [blank_start]date on the carton[blank_end].
Answer
-
large
-
fresh
-
date on the carton
Question 13
Question
For boiled eggs, you will need 1 tsp of salt for every 2 litres of water. Boil the water and reduce to simmer. Add the eggs slowly with a spoon.
Question 14
Question
The two main types of pasta are [blank_start]extruded[blank_end] and [blank_start]laminated[blank_end]. They can be purchased either [blank_start]fresh[blank_end] or [blank_start]dry[blank_end]. The most frequently used for commercial-prepared pasta is [blank_start]extruded[blank_end]. They use [blank_start]durum[blank_end] and [blank_start]semolina[blank_end] and [blank_start]water[blank_end] as their main ingredients.
Answer
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extruded
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laminated
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fresh
-
dry
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extruded
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durum
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semolina
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water
Question 15
Question
To make omelets, you will need a heat resistant spatula and a 6-8" diameter pan. What are high-quality ingredients and/or equipments needed for the best tasting omelet?
Question 16
Question
To make crepes, you can use [blank_start]non-stick[blank_end] or [blank_start]steel pan[blank_end]. A [blank_start]6[blank_end] to [blank_start]8[blank_end] inch diameter pan is used for sweeter crepes. A [blank_start]9[blank_end] to [blank_start]11[blank_end] inch diameter pan is used for savoury crepes. The [blank_start]ladle[blank_end] that is used to pour the crepe batter makes a difference. The main ingredients for crepes are [blank_start]milk[blank_end], eggs, [blank_start]salt[blank_end], flour, [blank_start]sugar[blank_end] and [blank_start]butter[blank_end].
Answer
-
non-stick
-
steel pan
-
6
-
8
-
9
-
11
-
ladle
-
milk
-
salt
-
sugar
-
butter
Question 17
Question
Some recipes for crepes recommend allowing the batter to sit in the fridge overnight to develop the gluten. What can be added to the crepe batter when it becomes too thick? (the most popular ones)
Answer
-
water
-
fruit juice
-
milk
-
brandy or beer
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flower infused water
Question 18
Question
Pasta is cooked best starting with lots of [blank_start]cold[blank_end] water. The correct proportion of pasta to cooking water is [blank_start]450[blank_end] grams of pasta for every [blank_start]6[blank_end] litres of water. You add dried pasta to cooking water when the water is [blank_start]rapidly[blank_end] boiling, so it can evenly move around. [blank_start]Salt[blank_end] is added to the pasta water to flavour the pasta.
Answer
-
cold
-
steaming hot
-
lukewarm
-
100
-
250
-
300
-
450
-
4
-
5
-
6
-
7
-
bubbling
-
slowly
-
rapidly
-
oil
-
salt
-
milk
-
pepper
Question 19
Question
What are some causes of pasta sticking together when cooking?
Question 20
Question
What are some MAIN mistakes that are made when cooking pasta?
Question 21
Question
You should rinse the pasta to remove the starch because it gives a distinct flavour to the overall dish.
Question 22
Question
Tefilone creates a smooth pasta surface which is less desirable than a rough surface.
Question 23
Question
What are the main ingredients for commercially-prepared dried pasta?
Answer
-
dururm
-
water
-
semolina
-
all purpose flour
Question 24
Question
Why is water an important ingredient in pastry making?
Question 25
Question
The biscuit method needs making [blank_start]baking[blank_end] powder, baking soda, and [blank_start]milk[blank_end]. You do not need to [blank_start]knea[blank_end] the dough for conventional pastry dough method. The conventional pastry dough needs [blank_start]cold[blank_end] water.