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Chapter 9: Breakfast Food
Final Exam
10
Culinary Art
Undergraduate 1
05/05/2011

Additional Culinary Art Flashcards

 


 

Cards

Term
Which of the following are commonly stored frozen?
Definition

a. shell eggs

b. bulk eggs

c. dried eggs

d. egg substitutes

Term

Which of the following eggs dishes is made in a skillet?

 

Definition

a. shirred eggs

b. souffle

c.quiche

d. frittata [image]

 

 

Term
Milk that has a fat content at or above 3% is considered:
Definition

a. whole milk

b. light cream

c.low-fat milk

d. none of the above

Term
A continental breakfast typically contains:
Definition

a. eggs

b. breakfast meat

c. breakfast bread

d. smoothies

Term
Which type of egg is cooked in it shell for 30 second?
Definition

a. soft- cooked (3-4 min)

b. medium- cooked (5-7 min)

c. hard-cooked (14-15 min)

d. coddle (30 sec)

Term
Coffe is ----; tea is ---.
Definition

a. brewed; steeped

b. caffeniated; decaffeinated

c. for breakfast; for lunch

d. made with boiling water; made with simmering water

Term

Which part of an egg contains the albumen?

 

[image]

Definition

a. yolk - Lecithin

b. white- Albumen

c. shell

d. fat

Term
Which type of breakfast meat is wrapped in a casing?
Definition

a. bacon

b.ham

c. sausage patty

d. link sausage [image]

Term
Egg Size
Definition

Remember: Peter, Sally, Mary, Larry, Ellen, Lisa, and Jack

 

Peewee

Small

Medium

Large

Extra Large

Jumbo

Term
Grades of Eggs
Definition

Grade AA: Freshest, (known as Special), and used for Poach Eggs

Grade A: Known as Extra, used for blending and whisking

Grade B: Known as Standard, and used for Baking

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