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Practice Quizzes

1
Which of the following is not a characteristic of a fresh egg?
A)Cloudy albumen.
B)Brown shell.
C)Well-rounded yolk.
D)Prominent chalazae.
2
Which of the following should you do after you buy a carton of eggs?
A)Discard cracked eggs.
B)Wash the eggs.
C)Place eggs in an air-tight container.
D)Place eggs in a bowl on the kitchen counter.
3
Because egg substitutes contain no egg yolks, they
A)have no cholesterol.
B)are clear.
C)contain more protein that whole eggs.
D)are cheaper that whole eggs.
4
Which of the following special properties of eggs is used in making a soufflé?
A)Eggs act as a binder.
B)Eggs act as a thickener.
C)Eggs act as a emulsifier.
D)Eggs act as a leavening agent.
5
When making meringues, the egg whites are beaten to
A)stiff peaks.
B)soft peaks.
C)a foam.
D)shirred.
6
To destroy the Salmonella bacteria that lives in some eggs,
A)store eggs properly.
B)cook eggs and egg-based dishes to 160°F in the center.
C)wash the eggs prior to cracking them.
D)separate the white from the yolk and use only the yolk.
7
Which of the following is a soft custard?
A)Quiche
B)Flan
C)Pudding
D)Meringue
8
If meringue is overcooked, ____ may occur.
A)weeping
B)beading
C)coagulation
D)emulsification
9
To prevent a baked custard from curdling, it should be
A)cook only until the internal temperature is 150°F.
B)cooked until the internal temperature is 190°F.
C)cooked with the dish set in a larger pan filled to within ½ inch below the top of the custard.
D)stirred until set.
10
Hard meringue should be baked at a
A)high temperature for only a few minutes.
B)low temperature for a long time.
C)high temperature for a long time.
D)low temperature for a short time.
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