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METHODS OF COOKING EGGS
Quiz by Ana Marie Magpayo
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​Basted egg dish is made by breaking a whole egg
​Quiche egg dish originated in France and with pastry crust mixture.
Basted egg dish is made by breaking a whole egg
Quiche egg dish originated in France and with pastry crust mixture.
Boiled egg is cooked for 10 to 15 minutes
Frying egg is the simplest way to prepare eggs
A poached egg doesn’t require adding extra fat or oil.
Strata is an egg dish made by layering withdifferent ingredients
Egg casseroles are usually made of beaten eggs,fish or meat
Coddled eggs are also known as baked eggs.
Omelet is a dish made of beaten egg that iscooked in skillet.
Frittata originated in France
Omelet is a dish made of beaten egg
Egg casseroles originated from France
It is a dish made of beaten egg that is cooked in a skillet.
It is an egg dish made by layering with different ingredients.
It is an egg dish made by breaking a whole egg.
7 TLE Methods of Cooking Eggs1. The following are ingredients in preparing pumping solution, EXCEPT; a. 5 kgs ham leg c. 1 cup saturated salt solution b. one tablespoon sugar d. 2 drops maplein 2. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 3. What is the main purpose of curing meat? a. To tenderize it c. To add color to it b. To prevent spoilage d. To increase its weight 4. What is the advantage of using pumping pickle over cover pickle and dry cure mixtures? a. It reduces the curing time. b. It enhances the flavor. c. It controls the concentration of salt. d. All of the above 5. What is the function of phosphate in curing solutions? a. It increases the water-holding capacity of the meat. b. It inhibits the growth of bacteria. c. It prevents oxidation of fat. d. It improves the texture of the meat. 6. What is the function of carrageenan in curing solutions? a. It acts as a thickener. b. It acts as a binder. c. It acts as a stabilizer. d. All of the above 7. In coloring salted eggs, how many teaspoons of vinegar must be added? a. 1 teaspoon b. 2 teaspoons c. 3 teaspoons d. 4 teaspoons 8. The following are factors that must be considered in packaging eggs. a. quality maintenance b. packaging design c. type of transport d. cost 9. In type 3 packaging material for eggs, what type of materials can these be made? a. burlap b. plastic c. paper board d. polystyrene 10. How many hours must be needed to bake the ham in an oven? a. 5 hours b. 3 hours c. 4 hours d. 2 hours 11. What is the ideal temperature of a smoke fish when storing it at home inside a refrigerator? a. 30℃ b. 38 ℃ c. 100 ℃ d. 50 ℃ 12. The following are ingredients for curing meat EXCEPT a. salt b. sugar c. vinegar d. cooking oil 13. What is the maximum period for commercial salted duck eggs? a. 18 days b. 21 days c. 14 days d. 30 days 14. What type of curing method is needed when fatty fish such as herring is being used? a. pickle curing b. dry curing c. cover pickle curing d. Pumping pickle curing 15. In making a pork ham, how many quarts of water must be needed to bring it to a boil? a. 2 quarts b. 3 quarts c. 4 quarts d. 5 quarts 16. In making a homemade skinless pork longganisa, what is the percentage of pork fats and lean meat? a. 20% fats, 80% lean meat b. 30% fats, 70% lean meat c. 40% fats, 60 lean meat d. 50% fats, 50% lean meat 17. It is a systematic procedure of producing a record for reference A. output C. documentation B. production report D. input 18. Anything produced, especially through a process, a product, a yield. A. documentation C. output B. input D. production report 19. It is the process of capturing data or translating information to a recording format. A. documentation C. production report B. reporting D. output 20. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 21. What is the difference between pumping pickle and cover pickle? a. Pumping pickle is injected into the meat, while cover pickle is poured over it. b. Pumping pickle is made with vinegar, while cover pickle is made with water. c. Pumping pickle is used for whole cuts of meat, while cover pickle is used for sliced meat. d. Pumping pickle is a dry mixture, while cover pickle is a liquid solution. 22. What is the main ingredient of dry cure mixtures? a. Sugar b. Salt c. Spices d. Phosphate 23. What is the function of vitamin C powder in curing solutions? a. It acts as an antioxidant. b. It enhances the color of the meat. c. It accelerates the curing reaction. d. All of the above 24. What is the ideal temperature for storing cured meat? a. Below 0°C b. Between 0°C and 4°C c. Between 4°C and 10°C d. Above 10°C 25. The following are advantages of packaging shell eggs EXCEPT. a. It protects against micro-organisms such as bacteria b. It prevents the loss of moisture. c. It protects the eggs from possible crushing while being handled, stored, or transported. d. It prolong the shelf life of the eggs. 26. How many pieces of eggs can be filled in a type 2 packaging materials, filler tray? a. 36 b. 12 c. 30 d. 24 27. How many hours must be needed in smoking ham? a. 10 to 19 hours b. 5 to 9 hours c. 15 to 24 hours d. 20 to 29 hours 28. It is a food packaging method that removes all air from a food-filled, plastic film package before sealing it. a. smoking b. drying c. vacuum packing d. weighing 29. Which is NOT TRUE about packaging a smoked fish? a. Sort cooled smoked fish according to size b. Pack or transfer smoked fish in bulk packaging materials by arranging the fish head and tail in any position. c. When the packaging material is nearly full, weigh the whole pack to check the product weight attained. d. Close or seal the packs. 30. The following nutrients can be found in an egg, EXCEPT. a. vitamins b. minerals c. omega 3 d. amino acids Methods of cookingMethods of Cooking Fish9 beef primal and a variety of subprimal cuts. also cooking methods 1. What is the primary reason to follow manufacturer instructions when using kitchen equipment? Safety 2. What is the key element to ensure when cleaning equipment before use? Hygiene 3. What is the most common cooking method for pasta? Boiling 4. What cooking method uses high heat and fat to brown food? Frying 5. Which cooking method uses steam for a gentler cooking process? Steaming 6. What must be checked before using any kitchen equipment? Condition 7. What is used to prevent food from sticking during baking? Grease 8. What cooking method is typically used for making soups and stocks? Simmering 9. Which item is used to protect hands from burns in the kitchen? Gloves 10. What method involves cooking food slowly in a liquid just below boiling point? Poaching 1. What type of bread is commonly used for cheesy toast? Sourdough 2. What appliance is often used to melt cheese on toast? Grill 3. What type of cheese is most popular for cheesy toast? Cheddar 4. What kitchen tool spreads butter on bread? Knife 5. What seasoning adds a spicy kick to cheesy toast? Pepper 6. What ingredient is spread on bread before adding cheese? Butter 7. What texture should the cheese have after cooking? Melted 8. What color does cheese turn when perfectly toasted? Golden 9. What utensil is used to safely remove hot toast from the grill? Tongs 10. What common herb can be sprinkled on top for garnish? ParsleyMethods of enhancing and decorating metal productsMETHODS OF DIRECT PLANTING_1