cookery grade 10

1. Quiz number 2 Date:
INSTRUCTION: Read each statement carefully
and choose your answer from the box.

2. 1. It is the egg’s outer covering
and accounts for about 9 to 12 % of its
total weight depending on egg size. It is
the egg’s first line of defense against
bacterial contamination.

3. 2. This is the empty space
between the white and shell at the
large end of the egg which is barely
existent in newly laid egg.

4. 3. It accounts for most of an
egg’s liquid weight, about 67%. This
is produced by the oviduct and
consists of four alternating layers of
thick and thin consistencies.

5. 4. The yellow to yellow-
orange portion makes up about
33% of the liquid weight of the
egg.

6. 5. This is the entrance of
the latebra, the channel leading to
the center of the yolk.

7. 6. This is the ropey strands
of egg white at both sides of the
egg, which anchor the yolk in
place in the center of the thick
white.

8. 7. It is the egg’s protective
coating which aids in the
maintenance of its freshness by
covering its small holes

9. 8. Market form of egg that
are seldom used. They are used
primarily as ingredients in food
industry. They are not commonly
sold directly to consumers.

10. 9. Market form of egg that
may be purchased individually, by
dozen or in trays of 36 pieces.

11. 10. They come in the form
of whole eggs with extra yolks
and whites. These eggs are
pasteurized and must be thawed
before use.

12. 11. An egg dish prepared
by slipping shelled eggs into
barely simmering water and
gently cooking until the egg holds
its shape.

13. 12. An egg dish prepared
by putting cold eggs into already
simmering water and simmered
for 30 seconds.

14. 13. An egg dish prepared
by putting cold eggs into already
simmering water and simmered
for 5 to 7 minutes.

15. 14. An egg dish prepared
by putting cold eggs into already
simmering water and simmered
for 3 to 4 minutes.

16. 15. It can be added to
poached egg to encourage the
egg protein to set faster when not
using fresher egg.

17. 16. A fried egg prepared by
Frying and flipping over and cook
until the yolk is completely set.

18. 17. A fried egg prepared by
Cooking slowly without flipping
until white is completely set but
yolk is still soft and yellow.

19. 18. A fried egg prepared by
Frying and flipping over and cook
until the yolk is partially set.

20. 19. A fried egg prepared by
not flipping and adding a few
drops of water to pan and cover
to steam cook the top.

21. 20. A fried egg prepared by
Frying and flipping over, cook just
until the white is just set but the
yolk is still liquid.

22. 21-25 Give the five uses of
eggs in culinary
1.
2.
3.
4.
5.

23. 26-30 In terms of cooking and
preparing, differentiate
scrambled egg and omelets
(5pts)