d. egg cooker
a
a.
SUMMATIVE ASSESSMENT
ACTIVITY 1. Multiple Choices: Select the best answer.
1. A small cup made of porcelain with a screw on top, which is submerged in simmering water until the egg is cooked.
a. poacher
b. coddler
2. An electric appliance which steams or cooks eggs in the shell with inserts or cups for steam.
C. Wedger
a poacher
b. coddler
c. wedger
d. egg cooker
3. The two transparent protein membranes provide efficient defense against bacterial invasion.
Air cell
b. albumen
c.inner and outer membrane d. yolk
4. It holds the yolk firmly in the middle of the egg.
Air cell
b. albumen
C. inner and outer membrane d. yolk
5. A test used to determine the freshness of an egg by placing it in a bowl of water.
a Breaking test b. clicking together test C. candling test
d. water test
6. One of the culinary uses of egg is to remove the impurities and produce a clear finish of soups and stocks.
a Aerating
b. clarifying
c. binding
d. garnishing
7. The method of beating whole egg or yolk brushed onto food items before baking thus giving it a glossy finish
a. Garnishing
b. glazing
e. thickening
d. coating
8. A Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime and rice hulls fe
several weeks or months.
d. deviled eggs
a. Balut
c. century eggs
b. pickled eggs
9. An egg dish placed and cooked in a cup suspended in simmering liquid.
c. poached eggs
d. coddled egg
a. Scrambled eggs b. omelette
10. Typically hard boiled eggs that are cured in vinegar or brine.
d. scotch egg
Shired egg
5. basted egg
c. pickled egg
a.