Egg Culinary Quiz

It is a process of removing visible dirt from a surface.

• washing

• cleaning

• sanitizing

• cleaning and sanitizing

The reduction of harmful microorganism using very hot water or a chemical sanitizing solution.

• washing

• cleaning

• sanitizing

• cleaning and sanitizing

It is the process of cleaning and sanitizing glassware, flatware, and pots and pans.

• cleaning

• sanitizing

• ware washing

• mise-en-place

This requires a dishwashing machine capable of washing, rinsing, and drying wares.

• washing

• dishwashing

• manual ware washing

• mechanical ware washing

Which of the following statements is NOT TRUE in maintaining cleanliness and sanitation of the tools, utensils, and equipment used in preparing egg dishes?

• Clean in a logical order.

• Do not scrub the surface of Teflon pans with abrasives.

• Make an annual schedule of deep cleaning and sanitizing all the dishes.

• Do not mix different cleaning or sanitizing agents as it may cause chemical reaction.

The yellow to yellow-orange portion which makes up about 33% of the liquid weight of an egg.

• yolk

• chalaza

• membrane

• vitelline

This is the empty space between the white and the shell at the large end of the egg which is barely existent in newly laid eggs.

• shell

• albumen

• air cell

• shell membrane

It is the ropey strand on both sides of the egg which anchors the yolk in the center.

• chalaza

• albumen

• air cell

• shell membrane

These are made of high-quality eggs which are pasteurized and must be thawed before use.

• dried eggs

• fresh eggs

• frozen eggs

• powdered eggs

These may be purchased individually, by dozen, or in trays of 30 pieces.

• dried eggs

• fresh eggs

• frozen eggs

• powdered eggs