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Explain the following questions briefly but substantially.1. What do you
Ask: Explain the following questions briefly but substantially.
1. What do you think is the effects of different concentrations of salt on the
hardness and springiness of the cooked egg yolks, and egg whites during
salting?
2. What type of cellular transport is observed in making salted egg?
3. How can soaking the eggs in the brine solution makes it salty?
4. Can salt pass through eggshell?
5. What type of cellular transport is observed in adding food coloring in the hot
water?
solve using the operation involving
Explanation:
remember
1. Market form of eggs which are pasteurized and must
Ask: 1. Market form of eggs which are pasteurized and must be thawed before use. a. Frozen Eggs b. Fresh Eggs c. Dried Eggs d. shell eggs 2. These are foods that may have health benefits beyond their traditional nutritional value. a. Functional foods b. Designer foods c. Zeaxanthin d. coddled eggs 3. Which of the following market forms of eggs is seldom used in cooking. a. Dried eggs b. Frozen egg c. Fresh egg d. Shelled egg 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? a. Fried egg b. Scrambled egg c. Poached egg d. Soft-boiled egg 5. Which of the following tools is not used in cooking omelet? a. Bowls b. Sauté pan c. Fork d. skimmer 6. A type of fried egg that is cook slowly without flipping until white is completely set but yolk is still soft and yellow. a. Sunny side up b. Over medium fry and flip over c. basted d. Over easy fry and flip over 7. Cook until the yolk is partially set. a. Sunny side up b.Over medium fry and flip over c. basted d. Over easy fry and flip over 8. A thin film of coagulated white will cover the yolk which should remain liquid a. Sunny side up b. Over medium fry and flip over c. basted d.Over easy fry and flip over 9. It is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. a. Soft – Cooked Eggs b.Poached Eggs c. Medium – Cooked Eggs d. Coddled Eggs 10.In preparing soft – cooked eggs put cold eggs into already simmering water and simmer for how many minutes? a. 30 seconds b. 8 – 10 minutes c. 5-7 minutes d. 3-4 minutes
Answer:
1.B
2.A
3.C
4.D
5.B
6.A
7.A
8.B
9.C
10.D
Explanation:
Yan po ang sagot
6. Learn the best method on how to boil eggs
Ask: 6. Learn the best method on how to boil eggs to produce the perfect hard-boiled ege
every single time without any fuss. First, place eggs in the bottom of a saucepan. Be sure not
to crowd the eggs in the pan. They should fit comfortably. Next, Fill the pan with cold water,
1 inch above the eggs. Once the water comes to a boil, cover the pan with a lid and remove
the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want, from
4 minutes to 12 minutes. After that, fill a large bowl with ice and water. Then, when the eggs
reach the desired cooking time, use tongs to remove the eggs from the hot water and
immerse gently into the prepared ice water to cool, about 10 minutes. Finally, gently tap the eggs against a hard surface and peel away the shell. rinse the egg under cold water to remove any bits of shell and Pat dry.
a. classification
b. explanation
c. enumeration
d. time order
Answer:
A
Explanation:
Because the egg will ma babasag
a 1. Which is not a dish? A Fish Escabeche
Ask: a 1. Which is not a dish? A Fish Escabeche B. Spaghetti C. Fruit Salad D Chopseuy 2. The following are examples of different types of dish EXCEPT: A Pasta dish B. Appetizer C. Egg dish D. Seafood Dish 3. This type of dish is often served first to the guest: A Vegetable dish B. meat dish C. Pasta dish D. Soup Dish 4. Which of the following can be eaten raw or cooked? A. Egg dish B. Vegetable dish C. Seafood dish D. Meat Dish 5. Which of the following can be cooked for a short period of time? A Meat dish B. Pasta dish C. Poultry dish D. Seafood Dish 6. The following can be used in vegetable dish EXCEPT? A. roots B. shell C. leaves D. Fruit 7. In cooking a poultry or meat dish, which will NOT be used as main ingredient? A. Chicken breast B. Pork Loin C. Beef ribs D. fish fillet 8. Which is NOT a pasta dish? A Fruit Salad B. Baked Mac C. Spaghetti D. Baked lasagna 9. The following will be used as main ingredient in cooking seafood dish EXCEPT? A. Fish B. Shellfish C. chicken wings D. Shrimps 10. Which is NOT an example of an egg dish? A Fried fish B. Scrambled egg C. devilled egg D. egg omelet 11. How can we serve an egg dish? A. Boiled B. poached C. omelet D. all of the above 12. Which is a poultry dish? A. Breaded pork loin B. Ginataang gulay C. Fried chicken D. Sotanghon soup 13. Which is a meat dish? A. Baked mac B. Fish tinola C. Risotto D. Sweet and sour Pork 14. Which is a soup dish? A. Sinigang Baboy B. Corn soup C. Fish Tinola D. All of the Above 15. Which will NOT be used in cooking pasta dishes? A. Noodles B. pasta C. Rice D. sotanghon
Answer:
1. A
2. B
3. D
4. D
5. A
6. C
7. B
8. A
9. A
10. D
11. B
12. C
13. C
14. D
15. B
Explanation:
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1. What do you call the eggs that are bought
Ask: 1. What do you call the eggs that are bought by the dozen in trays?
A. dried eggs B. fresh eggs C. frozen eggs
D. live eggs
2. Eggs are usually bought by the dozen; how many eggs are there in one dozen? A. 4 B. 8 C. 10 D. 12
3. Eggs play a vital role in cooking. Which of the following DOES NOT belong to the group? A. coagulation B. coating agent C. emulsifier
D. food coloring
4. What do you call the smallest type of egg? A Jumbo B. large C. peewee D. small
5. What is the use of eggs in making a mayonnaise? A. binding B. coating C. emulsifying D. leavening
6. Eggs are categorized by their weight. Which among the term below is NOT in the category of egg weight? A. Jumbo B. large C. medium D. mega
7. A type of egg usually in a powder form. A. dried egg B. fresh egg C. frozen egg D. pasteurized egg
8. As a leavening agent an egg doubles up the size of which of the following foods? A. bread B. nutri bar C. siomai D. turon
9. What part of an egg is being used for the addition of colors in food? A. egg yolk B. egg white C. chalaza D. shell
10. What of the two liquid ingredients are combined with eggs to make mayonnaise? A. soy sauce and water C. water and oil B. vinegar and water D. oil and soy sauce
Answer:
1.a
2.d
3.a
4.d
5.a
6.d
7.a
8.a
9.a
10.b
believe me im gold chr
A Multiple Choice Read the statement below. Choose the correct
Ask: A Multiple Choice Read the statement below. Choose the correct answer and write it on
the space provided for before each number
1 What are the three market forms of eggs?
A Fresh, frozen, dried
B. Fresh, frozen, wet
C Fresh, thaw, dried
D. Processed, thaw, dried
2. Which of the following is also known as powdered eggs made from whole
eggs, whites and yolks and primarily used for baking?
A Dried eggs B. Fresh eggs C. Frozen eggs D. Wet eggs
3. What market form of an egg is sold in shell and is the most common form of
egg used in cookery?
A Dried egg B. Fresh eggs C. Frozen eggs D. Pasteurized eggs
4. If a recipe calls for a egg, What size of egg should you use?
A. Extra-large
B. Jumbo
C. Large
D Medium
5. How would you use powdered eggs?
A As ingredients by food processors
B. Can be used be people with reduced-cholesterol diet requirement
C. Can used to prevent gelation or increased viscosity during freezing
D. Can be mixed into recipes to cook baked goods like cookies and pies.
6. What is the most commonly consumed type of egg?
A. Quail egg
B. Chicken egg
C. Duck egg
D. Ostrich egg
7 Which type of egg is used in making balut?
A. Quail egg
B. Chicken egg
C. Duck egg
D. Ostrich egg
8 Which of the following statements describes fresh eggs or shelled eggs?
A. This must be kept in freezer
B This must be used for baking
C They come in the form of whole eggs with extra yolks and whites
D. This is most often used for breakfast cooking
9. Which statement describes eggs as an emulsifier?
A Cooked in simmening water, addition of salt and vinegar hastens coagulations
B Egg is beaten albumen is denatured air is incorporated as white is stretched into thin film
C Egg yolk are used in mayonnaise to keep the oil from separating out
D. Egg yolk is added in a cup of liquid and this mixture is added into the pot of hot sauce
10. How can you facilitate ease in removing the shell of hard boiled egg?
A Coat the shell with some cake flour
B. Immerse in vinegar
C. Dip in cold water
D. Put inside the refrigerator for 3 minutes
11. What would happen to the yolk of an egg if it is being cooked too long at a very high temperature?
A It may be tough
B. The color becomes pale yellow
C. It may become greenish during cooking
D. It turns white and soft peaks are formed
12. One of the uses of eggs in culinary arts is binding. Which of the following is not an example of binding?
A Hamburger
B. Omelettes
C. Patties
D. Stocks
13. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?
A Deviled egg
B. Poached egg
C. Omelette
D. Soft-boiled egg
14. Which of the following tools is NOT used in cooking omelette?
A Bowls
B. Fork
C. Saute Pan
D. Skimmer
15 Which statement describes Frittata? a very high temperature?
A An Italian egg-based dish similar to an omelette or crustless quiche
B Spanish dish made from beaten eggs quickly cooked with butter
C A Chinese cuisine ingredients made by preserving eggs in a mixture of clay, ash quicklime and rice hulls
D A Chinese soup of wispy beaten eggs in boiled chicken broth
Answer:
1.A
2.A
3.D
4.C
5.D
6.B
7.C
8.C.
9.B
10.A
11.D
12.D
13.C
14.B
15.A
Explanation:
Pa brainliest po plssss
1. What do you call the smallest type of egg?A.
Ask: 1. What do you call the smallest type of egg?
A. Jumbo B. large C: peewee
D. Small
2. What part of an egg is being used for the addition of colors
in food?
A egg yolk B. egg white C. chalaza
D. shell
3. A type of egs usually in a powder form
A. dried egg 8. fresh eng c. frozen ER D. pasteurized egg
4. Eggs are usually bought by the dozen; how many ears are there in
one dozen?
8.8
C. 10
D. 12
5. Simmering a cold ege for about ten minutes is known as
A coddled egs B.hard-boiled c. medium boiled Drott
bolled
6. Which of the following dishes use water to cook an ex
Afried B. poached Comelet
D. scrambled
2. The egg is safe for a few days if it is put on
A. Pan B. Refrigerator COven
D. Freezer
&. This es dish is prepared by shipping shelled eggs into barely
simmering water to slowly cook until the ens holds is shape.
A. fred ex B. omelet poached D. scrambled
9. What term is used in decorating food to make it more attrave?
A designing B. garnishing C. movement D. plating
10. This is an em that holds the food in place.
A fork B. plate
ILL
spoon
Answer:
1: Medium eggs are the smallest type of eggs you can expect to find at the grocery store. Large eggs. These are the most common eggs and the eggs that most recipes call for, even when they don’t specify size.
2: egg yolks
3: dried eggs
4:12
5: hard boiled
6:poached comelet
7:refrigerator
8:omelet poached
9:plating
10:steamer
7._______ force is the force that pulls objects down towards
Ask: 7._______ force is the force that pulls objects down towards the ground. A. Safety B. Magnetic C. Operational D. Gravitational 8. Which of the following situations correctly shows how force affects objects? A. Boiling an egg-cooks the egg. B. Kicking a ball-affects its movement. C. Pulling the door-changes its shape. D. Pushing the alarm clock button—changes its shape. 9. Applied force is a type of force that involves A. no touching of objects B. gravity and magnetism C. direct contact to objects D. creating new objects out of old ones
Answer:
7.d
8.b
9.b
Explanation:
hope it helps but not sure if the answers are right
Answer Learning Task 3 Read and analyze each question carefully.
Ask: Answer Learning Task 3 Read and analyze each question carefully. Choose the letter of the correct answer Read and analyze each question carefully. Choose the letter of the correct answer
1. Lina has a food business where Leche Flan is one of the desserts they serve. What is the use of egg in cooking a leche flan?
A. As emulsifier agent
C. As gelling
B. As foam
D. As leavening agent
2. This type of egg is not commonly sold but it can be ordered and purchased as whole egg.
A. Dried eggs eggs
B. Fresh eggs of the above
C. Frozen
D. None
3. What is the use of eggs in culinary?
A. it can be an accessory
C. It can be cooked by dry heat.
B. It can be cooked by dry heat the above
D. All of
3. Lita is cooking a hardboiled egg. How many minutes are required in cooking egg in the shell? A. 15 minutes simmering minutes simmering
C. 22
B. 20 minutes simmering
D.25minutes simmering
4. Noel is working as a pastry chef; their best product are pastries their costumer really like. What is the use of eggs in pastry products?
A. As emulsifier
C. As gellinh agent
B. As foam
D. As leavening agent
5. Which of the following market forms of eggs are seldom used and its whites are used in preparing meringue?
A. Dried eggs eggs
C. Frozen
B. Fresh eggs of the above
D. None
Answer:
pasagot naman po ako plese
1. This egg dish is prepared by slipping shelled eggs
Ask: 1. This egg dish is prepared by slipping shelled eggs into barely simmering water to slowly
cook until the egg holds its shape.
A. fried egg B. omelet C. poached D. scrambled
2. Simmering a cold egg for about ten minutes is known as ______.
A. coddled egg B. hard-boiled C. medium-boiled D. soft-boiled
3. The following are different types of frying an egg EXCEPT for ______.
A. basted B. over easy C. scrambled D. sunny side up
4. This dish can be cooked in a small amount of fat in a pan.
A. fried B. poached C. scrambled D. omelet
5. Which of the following dishes use water to cook an egg?
A. fried B. poached C. omelet D. scrambled
6. How many minutes do you need to cook a soft cooked egg?
A. 3 mins B. 5 mins C. 8 mins D. 10 mins
7. A type of fried egg where the egg yolk is still whole.
A. basted B. over medium C. over easy D. sunny side up
8. Salmonella is a bacteria that can cause the following symptom EXCEPT for________
A. fever B. high blood C. diarrhea D. abdominal cramps
9. The egg is safe for a few days if it is put on.
A. Pan B. Refrigerator C. Oven D. Freezer
10. When cooking egg make sure of the following protocols?
A. All the equipment is clean and well sanitize.
B. The knives are rustic and dull
C. Utensils are being left dirty
D. Wash plates after using it
Answer:
1. c
2. d
3.b
4.a
5. b
6. b
7. d
8. c
9. b
10. a
Explanation:
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Not only you can get the answer of types of how to cook eggs, you could also find the answers of 1. What do, 1. This egg, Explain the following, 1. What do, and 6. Learn the.
