General Principles of Intellectual Property: Concepts of Intellectual Proper...
EGG market and dishes quiz.pptx
1.
2. Direction: Give the corresponding
answer to the given questions.
1 – 3 What are the three market forms of eggs?
4. What type of eggs are used in preparing salad
dressings, eggnog and desserts, where the traditional
recipe may have indicated that the eggs should be raw?
3. 5. This type of egg may be entirely egg free or
may be produced from egg whites, with dairy or
vegetable products substituted by yolks.
6 – 10 What are the 5 uses of eggs?
11 – 14 What are the 4 stages of foam formation?
15. It is considered as functional food?
4. 16. An egg dish prepared by slipping shelled
eggs into barely simmering water and gently
cooking until the egg holds its shape.
17 – 21 Typed of Fried Eggs
22- 25 Example of egg dishes
5. ANSWER KEY
1 – 3 Fresh Egg, Frozen Egg and Dried Egg
4. Pasteurized Egg
5. Egg substitutes
6 – 10 Cooked and served “as is”
As emulsifier
Binding, thickening agent, and gelling agents, Foam,
Coloring and Flavoring agent
6. ANSWER KEY
11 – 14 Frothy, Soft Foam, Stiff, Foam, Dry
15. Egg
16. Pouch
17-21 Sunny Side up, Basted, Over Easy, Over
Medium, Over Hard
22 – 25 Hard – Cooked Eggs, Fried Eggs, Pouched Egg,
Scrambled Eggs, Omelets
