Review 10 items 1st Quarter Cookery

Which part of the egg contains the most fats?

• Shell

•  Yolk

• Albumen

•  Chalaza

What cooking method involves cooking eggs in gently boiling water without the shell?

•  Poaching

•  Poaching

• Boiling

• Frying

When storing eggs in the refrigerator, where is the best place to keep them?

• Door shelf

• Middle shelf in their carton

• Beside raw meat

• In an open bowl

What is the main purpose of beating egg whites until stiff?

• To make them sweeter

• To increase volume and incorporate air

• To make them heavier

• To make them heavier

Which of the following is NOT a sign of a fresh egg?

• Sinks in water

• Yolk stands high and round

• Egg white is thick

• Floats in water

Which of the following is an example of a cereal grain?

• Rice

• Potato

• Cassava

• Sweet potato

What is the main component of starch that gives it thickening properties?

• Gluten

• Amylose and amylopectin

• Lactose

• Protein

Which cooking method is commonly used for pasta to prevent sticking?

• Boiling in plenty of water and stirring occasionally

• Steaming without water

• Frying in hot oil

• Baking in the oven

Why should cereals be stored in airtight containers?

• To make them look nice

• To prevent insects, moisture, and spoilage

• To make them lighter

• To add flavor

Overcooking starch-based dishes can result in:

• A firm texture

• A lumpy, sticky, or gummy texture

• Increased flavor

• Increased nutritional value