TRIVIA
Fill in the blanks
Identify
Dishes
100

TRUE OR FALSE

A chef's skill is often judged by how well he can cook a simple omelet or fried egg.

TRUE

100

__________________ excessive temperatures when cooking eggs.

AVOID!

100

It is basically a mixture of beaten egg whites and sugar.

Meringue

100

It is cooked with its shells unbroken, usually by immersion in boiling water.

Boiled Egg

200

How would you know if an egg is raw or hard-cooked?

Spin it!

200

For perfect cooking, start with eggs that don't have any visible ___________________.

CRACKS!

200

It is the process of grading the quality of an egg.

Candling

200

A dish of eggs is prepared by beating them and hen cooking and stirring gently.

Scrambled

300

What do you put when an egg is accidentally dropped?

Sprinkle with SALT!

300

When separating the two parts of an egg, be careful not to __________ the yolk.

break

300

It is a mixture that forms when you combine liquids that do not ordinarily mix.

Emulsion

300

It is when the eggs are cooked until the whites are solid but the yolk is still runny.

Sunny Side up

400

An average hen lays how many eggs in a year?

330 - 325 eggs

400

You cannot add egg yolks directly to ________ mixtures or the egg will cook instantly and cause lumps.

hot

400

It is used to add more air to foods.

Foams

400

A method where hard-boiled eggs that have been peeled, cut in half the stuffed with a paste made from the yolk.

Deviled Egg

500

How many pleats are there in a chef hat or toque as they represent different ways of preparing an egg?

100

500

Egg whites exposed to aluminum cause them to turn _______ in color.

Gray

500

Give two things to know about the freshness of eggs.

If it sinks, it's fresh, if it floats, it's not.

The shell should be rough and dull.

Check the date on the carton.


500

A dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking and usually served folded over.

Omelet

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