TLE 10-SUMMATIVE ASSESSMENT

How will you tell if the egg is still fresh?

• If the egg “bobs” upward on the bottom.

• If the egg floats to the surface.

• If the egg stands on its small end.

• If the egg lays flat on the bottom.

Which of the following sizes of egg is most consumed by food service operation?

• Medium

• Large

• Small

• Jumbo

Which of the following are the characteristics of a fresh albumen?

• Thin albumen and thick albumen have an equal amount that covered the egg yolk.

• Thin albumen has larger amount while thick albumen has small amount.

• Thin albumen has larger amount while thick albumen has small amount that covered the egg yolk.

• Thin albumen has smaller amount while thick albumen has large amount that covered the egg yolk.

Which of the following is the appearance of an egg that is cooked for 5 to 6 minutes?

• The yolk is very soft and runny while the albumen is jelly in texture.

• The yolk is soft and runny while the albumen is jelly in texture.

• The yolk is mellow while the albumen is solidify.

• The yolk and albumen are well cooked or hard.

Egg shell is semi-permeable, what does it mean?

• It helps keep out bacteria and dust.

• It helps maintain egg freshness.

• It means that shell protects the whole egg.

• It means that air and moisture pass through pores.

It protects the yolk from breaking and keeping it fresh.

• shell membrane

• vitelline membrane

• chalazae

• shell

Which of the following tools is NOT used in cooking omelet?

• bowls

• fork

• non-stick pan

• slotted spoon

It is a market form of egg that is pasteurized

• fresh egg

• Dried eggs

• Preserved eggs

• Frozen eggs

In this preparation, the egg is broken in simmering water.

• Boiling

• Frying

• Poaching

• Baking

Which of the following does NOT belong to fried eggs?

• Sunny side up

• salted egg

• Omelet

• Scrambled