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Chapter 24 – Breakfast Preparations
Multiple Choice
1. The highest USDA egg grade is
a. A.
b. B.
c. C.
d. none of the above.
2. Most written recipes calling for fresh shell eggs are based on what size egg?
a. jumbo
b. extra large
c. large
d. medium
3. Whole beaten eggs coagulate or are cooked at about what temperature?
a. 140ºF (60ºC)
b. 156ºF (69ºC)
c. 185ºF (85ºC)
d. 212ºF (100ºC)
4. A custard mixture made of whole eggs plus milk coagulates at about what temperature?
a. 140ºF (60ºC)
b. 165ºF (74ºC)
c. 185ºF (85ºC)
d. 212ºF (100ºC)
5. Green egg yolks in hard-cooked eggs can be prevented by
a. adding a little vinegar to the cooking water.
b. boiling in salted water.
c. using low temperatures and short cooking time.
d. adding baking soda to the cooking water.
6. Egg whites will whip up into a better foam if
a. they are well chilled
b. they have a small amount of oil added to them.
c. they have a small amount of baking soda added to them.
d. they are at room temperature.
7. One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and
simmering for
a. 3-4 minutes.
b. 5-7 minutes.
c. 12-15 minutes.
d. 15-20 minutes.
8. The base for a standard cheese soufflé is made from
a. milk thickened with roux.
b. milk thickened with liaison (egg yolks and cream).
c. velouté sauce.
d. melted cheese.
9. A custard baked in a pastry shell is called a
a. quiche.
b. fondue.
c. frittata.
d. sirniki.
10. Waffle batter differs from pancake batter because
a. it contains more fat.
b. it contains less liquid.
c. both a and b
d. none of the above.
11. The principal purpose of the chalazae in an egg is to __________.
a. prevent it from breaking
b. hold the yolk in the center
c. provide a space called an air cell
d. prevent air from entering the egg
12. Which set of words completes the following sentence correctly? If, when an egg is broken, its yolk
__________ and it __________, then you know it is __________.
a. lays flat, spreads over a large area, old
b. stands up high, spreads over a small area, fresh
c. both a and b
d. neither a nor b
13. Which of the following is true about eggs?
a. As eggs age, they become more dense.
b. The easiest-to-peel eggs are those that are the freshest.
c. Flavors and odors cannot penetrate the shell of an egg.
d. They can lose as much as one grade in a day if they are stored at room temperature.
14. Chef Oeuf wants to make an omelet with the frozen eggs that were delivered to his kitchen this
morning. He will have a problem doing this because __________.
a. frozen eggs are not well suited for omelets
b. these eggs have probably not been pasteurized
c. the eggs will take approximately two days to thaw in the refrigerator
d. all of the above
15. If you were an egg and you wanted to give the chef who was about to cook you some advice, you
would most probably say, please don’t ___________.
a. let me coagulate
b. cook me too long
c. cook me at too high a temperature
d. both b and c
16. Tough, watery scrambled eggs are most likely the result of __________.
a. overcooking
b. undercooking
c. using low grade eggs
d. incomplete coagulation
17. Andre (Chef Oeuf's apprentice) has been beating a bowl of egg whites for about ten minutes, but
can't seem to get them to foam. Which of the following may have prevented his eggs from foaming
properly?
a. He added some sugar to his egg whites before he began beating them.
b. He allowed his eggs to reach room temperature before he beat them.
c. He added cream of tartar to his egg whites before he began beating them.
d. He may have accidentally mixed some yolk into the egg whites before he began to beat
them.
18. Which set of words completes the following sentence correctly?
__________, and a French omelet is __________.
a. easier to learn, harder to learn
b. faster to prepare, slower to prepare
c. cooked with high heat, cooked with low heat
d. made by stirring the eggs, made by lifting the eggs
An American omelet is
19. A frittata is a flat omelet that originated in __________.
a. Italy
b. Spain
c. China
d. France
20. A baked soufflé contains all of the following elements except __________.
a. a base
b. egg whites
c. whipped cream
d. a flavor ingredient
21. Which of the following statements about custards is false?
a. A quiche is a custard.
b. The internal temperature of custards must exceed 185°F (85°C).
c. There are two types of custards, stirred custards and baked custards.
d. A custard is a liquid that is thickened or set by the coagulation of egg protein.
22. Waffles differ from pancakes because __________.
a. waffle batter contains less fat
b. waffle batter is slightly thinner
c. separately beaten egg whites are often folded into waffle batter
d. all of the above
23. The most common fault in the production of French toast is to __________.
a. cook it on a griddle
b. use white Pullman bread
c. let the bread soak too long in the batter
d. none of the above
24. Granular cereals (e.g., farina and cornmeal) are much more likely to __________ than whole,
cracked, or flaked cereals (e.g., rolled or cracked oats or cracked wheat) when they are added to
boiling water.
a. lump
b. curdle
c. coagulate
d. dissolve completely
25. Whenever Chef Schinkenspeck needs a large quantity of bacon, he cooks it in a(n) __________.
a. oven
b. sauté pan
c. steam kettle
d. microwave oven
26. Canadian bacon is most similar to __________.
a. ham
b. bacon
c. sausage links
d. sausage patties
True/False
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Grade A eggs are the best to use for poaching and frying.
Eggs in the shell readily absorb flavors and odors form other foods.
Egg whites that have been whipped too long look grainy and dry.
Properly poached eggs have firm whites and yolks.
Properly cooked fried eggs have crisp, well-browned edges.
Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with
hollandaise sauce.
True French omelets are made rapidly over high heat.
Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking.
The procedure for making pancake batter includes sifting together the dry ingredients, adding
the combined liquid ingredients to the dry ingredients, and beating well to make a smooth batter.
Bacon should be cooked at a high temperature to make it crisp.
To make hot cornmeal mush, the cornmeal should be mixed with a little cold liquid before being
added to the hot liquid, in order to prevent lumping.
Eggless egg substitutes can be used in baked goods but not in egg dishes such as omelets.