Quiz #1 Quiz #1

Score:____________ Score:____________
Name:_________________________________ Name:_________________________________
I.Multiple Choice. Read each question/ statement carefully. I.Multiple Choice. Read each question/ statement carefully.
Choose the letter which corresponds to the correct answer. Choose the letter which corresponds to the correct answer.
1. Which of the following refers to the poultry or fowl products? 1. Which of the following refers to the poultry or fowl products?
a. emulsifier b. mucin a. emulsifier b. mucin
c. egg d. air cell c. egg d. air cell
2. What tool is generally used in decorative works such as making 2. What tool is generally used in decorative works such as making
garnishes? garnishes?
a. bread knife b. butcher knife a. bread knife b. butcher knife
c. channel knife d.paring knife c. channel knife d.paring knife
3. It is a miniature Bain Marie with an upper dish containing 3. It is a miniature Bain Marie with an upper dish containing
indentations each sized to hold an egg or a separate container. indentations each sized to hold an egg or a separate container.
a. egg poacher b. double boiler a. egg poacher b. double boiler
c. frying pan d. omelette pan c. frying pan d. omelette pan
4. Which of the tool looks like a screen-type mesh supported by a 4. Which of the tool looks like a screen-type mesh supported by a
round metal frame used in sifting dry ingredients like starch or round metal frame used in sifting dry ingredients like starch or
flour? flour?
a. colander b. funnel a. colander b. funnel
c. sieve d. skimmer c. sieve d. skimmer
5. It is a chamber or compartment used for cooking, baking, 5. It is a chamber or compartment used for cooking, baking,
heating or drying food. heating or drying food.
a. blender b. burner a. blender b. burner
c. mixer d. oven c. mixer d. oven
6. What is the channel that leads to the center of the yolk? 6. What is the channel that leads to the center of the yolk?
a. chalaza b. germinal disk a. chalaza b. germinal disk
c. shell d. yolk c. shell d. yolk
7. It is the egg’s outer covering which accounts for about 9-12 % 7. It is the egg’s outer covering which accounts for about 9-12 %
of its total weight depending on egg size. of its total weight depending on egg size.
a. chalaza b. germinal disk a. chalaza b. germinal disk
c. shell d. yolk c. shell d. yolk
8. What is the protective coating layer which aids in the 8. What is the protective coating layer which aids in the
maintenance of its freshness by covering small holes in the shell? maintenance of its freshness by covering small holes in the shell?
a. cuticle b. bloom a. cuticle b. bloom
c. mucin d. vitelline c. mucin d. vitelline
9. It is a form of quality control used to classify eggs exterior and 9. It is a form of quality control used to classify eggs exterior and
interior quality. interior quality.
a.egg quality b. egg grading a.egg quality b. egg grading
c. egg size d. egg variety c. egg size d. egg variety
10. The following are examples of______: jumbo, XL, L, M, S, and 10. The following are examples of______: jumbo, XL, L, M, S, and
peewee. peewee.
a.egg quality b. egg grading a.egg quality b. egg grading
c. egg size d. egg variety c. egg size d. egg variety

II. Describe the following components and terms related to egg. II. Describe the following components and terms related to egg.
1. Stiff foam- 1. Stiff foam-
2. Chalaziferous- 2. Chalaziferous-
3. Chalaza- 3. Chalaza-
4. frothy- 4. frothy-
5. Livetin- 5. Livetin-
6. Phosvitin- 6. Phosvitin-
7. Dried eggs- 7. Dried eggs-
8. Emulsifier- 8. Emulsifier-
9. Soft custards- 9. Soft custards-
10. Poached Egg- 10. Poached Egg-
III. Enumeration
A. Enumerate the following: III. Enumeration
*4 egg products (2pts) A. Enumerate the following:
*5 uses of eggs in culinary (3pts) *4 egg products (2pts)
B. Draw an egg and label at least 5 parts. *5 uses of eggs in culinary (3pts)
B. Draw an egg and label at least 5 parts.