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21: Review
Write your answers using complete sentences when appropriate.
In what MyPlate food group do eggs belong?
For what size eggs are recipes generally formulated?
What type of specialty eggs come from hens fed a diet that is free of chemical pesticides and fertilizers?
How long can fresh eggs be safely stored in the refrigerator?
How should beaten eggs be added to a hot mixture? Explain why.
What are four factors that can affect the formation of egg white foams?
How does egg yolk keep the vinegar and oil from separating in mayonnaise?
Describe the appearance of safely cooked whole eggs and beaten egg dishes.
Why should constant stirring be avoided when making scrambled eggs?
What can cause a greenish ring to form around the yolk of a soft- or hard-cooked egg and how can it be prevented?
Describe the appearance of a plain omelet that is ready to fill and serve.
What are golden droplets that sometimes appear on the surface of a meringue called?
What is leakage of liquid from baked custard called?
How can a recipe for an uncooked dish calling for whole eggs be safely prepared?
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