Ch2 Dairy and Breakfast Foods

What size egg is the largest?

• extra large

• large

• jumbo

• medium

Eggs are constantly stirred during which cooking process?

• Poached

• Scrambled

• Over easy

• Basted

Eggs cooked for immediate service should be cooked to an internal temperature of

• 135

• 145

• 155

• 165

The process in which dairies make cheese by separating a milk's solids from its liquids is called

• curdling

• pasteurization

• homogenization

• hydration

Milk that has been heated to destroy harmful bacteria has been

• homogenized

• pasteurized

• curdled

• liquified

Eggs that are cracked open and combined in a container are called

• coddled

• basted

• poached

• pooled

The membranes that hold the egg yolk in place are called

• chalazae

• shell

• albumen

• yolk

In what part of the egg is fat found?

• whites

• yolk

• egg cell

• chalazae

Which variety of cheese are Asiago and Parmigiano_reggiano?

• fresh, unripened

• soft ripened

• very hard, ripened

The cooking time for hard-boiled eggs is

• 6 minutes

• 5 minutes

• 2-3 minutes

• 10 minutes