TLE 10 2nd MA (Long Quiz)

A kitchen device that automates the repetitive tasks of stirring, whisking, or beating.

• mixer

• oven

• saucepan

• spatula

A thermally insulated chamber used for cooking, heating, baking, or drying food and other substances.

• mixer

• oven

• saucepan

• spatula

A cooking vessel that may be of materials, such as aluminum or stainless steel, and may or may not have a nonstick coating on it.

• mixer

• oven

• saucepan

• spatula

The fragile and porous covering of an egg.

• shell

• thick albumen

• thin albumen

• chalaza

The major source of egg riboflavin and protein.

• shell

• air cell

• thick albumen

• chalaza

The pocket of air formed at the larger end of an egg.

• air cell

• thick albumen

• thin albumen

• chalaza

The twisted, cordlike strands of egg white that anchors the yolk in the center of the egg.

• thick albumen

• thin albumen

• air cell

• chalaza

The egg white which has four alternating thin and thick layers.

• thin albumen

• thick albumen

• chalaza

• shell

Dehydrated eggs used in commercial foodservice operations.

• frozen eggs

• dried eggs

• fresh or shell eggs

• coddled eggs

A dish made from beaten eggs, fried with butter or oil without stirring, and folded around fillings.

• coddled eggs

• omelet

• poached eggs

• scrambled eggs