Test
Pastry & Pie/Pasta/Egg/Omelettes/Crepes Quiz
Este test tiene tipos de pregunta que se abren en el reproductor de siempre.
Preguntas del test (25)
1Label the egg parts. (Ignore #2 because we did not learn that in class.)
- AShell
- Bchalazae
- Calbumen(white)
- Dyolk
- Eair cell
2Lots of people only eat egg whites since it contains [blank_start]no fat[blank_end] and has [blank_start]1/2[blank_end] of the protein. The white takes up [blank_start]2/3[blank_end] of the egg because it [blank_start]protects the yolk[blank_end].
- Ano fat
- B1/2
- Cprotects the yolk
- D2/3
3When the air pocket of the egg increases in size with age.
- AVerdadero
- BFalso
4The shell of an egg is very [blank_start]porous[blank_end] because there are 17 000 [blank_start]holes[blank_end]. There are no difference for the [blank_start]shell[blank_end] colour but only shows the [blank_start]breed of the hen[blank_end].
- Aporous
- Bholes
- Cshell
- Dbreed of the hen
5What kind of eggs are the best for boiled eggs?
- Aextremely fresh eggs
- Bsomewhat fresh eggs
- Cnot as fresh eggs
- Drotten eggs
6For soft boiled eggs, cook the eggs for [blank_start]8 minutes[blank_end]. The egg yolk will be runny on the inside. [blank_start]Medium soft eggs[blank_end] can be cooked for 10 mins and hard boiled are cooked for [blank_start]12 mins[blank_end]. After cooking the eggs, place them in an [blank_start]ice bath[blank_end] or run the eggs under cold water to prevent it from [blank_start]cooking[blank_end].
- A8 minutes
- BMedium soft eggs
- C12 minutes
- Dice bath
- Ecooking
7To make scramble eggs, you whisk the eggs in a pan or before you put it in. Add butter or other liquids for flavour and texture. What pan do you use to make scrambled eggs?
- Astainless steel
- Bcarbon steel
- Cnon-stick pan
- Dsauce pan
8How can you check the freshness of an egg?
- AWash the egg and crack it to see if there is a red dot in the chalazae
- BPlace it in cold water and see if it sinks and stays on their side
- CRefrigerate and use the eggs until it rots
- DCheck the date on the carton
- EHold it up against your ear and shake it to see if you hear a plop sound
9What are some visual indicators of a fresh egg?
- Athe chalazae is obvious
- Bit will show a thick plump from the egg white
- Cthe membrane is thin and easy to break through
- Dit will be easy to crack
- Ethe egg yolk will be round and plump
10What are some things to look for in the appearance of a good pastry?
- Aa golden brown colour on the edges that falls apart easily
- Bdelicate brown colour that holds its shape
- Cthe surface blisters are visible
- Dits flakey and the texture is easy to cut into with a fork
11Why should a pastry dough be rested before rolling it out?
- AMore elastic and holds better
- BDiscourages shrinkage
- CA more even distrubution of water
- DEasy to handle and a more uniform texture
12Most recipes call for [blank_start]large[blank_end] eggs. When buying eggs, we should always buy [blank_start]fresh[blank_end] eggs and check the [blank_start]date on the carton[blank_end].
- Alarge
- Bfresh
- Cdate on the carton
13For boiled eggs, you will need 1 tsp of salt for every 2 litres of water. Boil the water and reduce to simmer. Add the eggs slowly with a spoon.
- AVerdadero
- BFalso
14The two main types of pasta are [blank_start]extruded[blank_end] and [blank_start]laminated[blank_end]. They can be purchased either [blank_start]fresh[blank_end] or [blank_start]dry[blank_end]. The most frequently used for commercial-prepared pasta is [blank_start]extruded[blank_end]. They use [blank_start]durum[blank_end] and [blank_start]semolina[blank_end] and [blank_start]water[blank_end] as their main ingredients.
- Aextruded
- Blaminated
- Cfresh
- Ddry
- Eextruded
- Fdurum
- Gsemolina
- Hwater
15To make omelets, you will need a heat resistant spatula and a 6-8" diameter pan. What are high-quality ingredients and/or equipments needed for the best tasting omelet?
- Athe eggs
- Ba durable carbon steel or non-stick pan
- Cmilk, water, or cream
- Dthe fork
16To make crepes, you can use [blank_start]non-stick[blank_end] or [blank_start]steel pan[blank_end]. A [blank_start]6[blank_end] to [blank_start]8[blank_end] inch diameter pan is used for sweeter crepes. A [blank_start]9[blank_end] to [blank_start]11[blank_end] inch diameter pan is used for savoury crepes. The [blank_start]ladle[blank_end] that is used to pour the crepe batter makes a difference. The main ingredients for crepes are [blank_start]milk[blank_end], eggs, [blank_start]salt[blank_end], flour, [blank_start]sugar[blank_end] and [blank_start]butter[blank_end].
- Anon-stick
- Bsteel pan
- C6
- D8
- E9
- F11
- Gladle
- Hmilk
- Isalt
- Jsugar
- Kbutter
17Some recipes for crepes recommend allowing the batter to sit in the fridge overnight to develop the gluten. What can be added to the crepe batter when it becomes too thick? (the most popular ones)
- Awater
- Bfruit juice
- Cmilk
- Dbrandy or beer
- Eflower infused water
18Pasta is cooked best starting with lots of [blank_start]cold[blank_end] water. The correct proportion of pasta to cooking water is [blank_start]450[blank_end] grams of pasta for every [blank_start]6[blank_end] litres of water. You add dried pasta to cooking water when the water is [blank_start]rapidly[blank_end] boiling, so it can evenly move around. [blank_start]Salt[blank_end] is added to the pasta water to flavour the pasta.
- Acold
- Bsteaming hot
- Clukewarm
- D100
- E250
- F300
- G450
- H4
- I5
- J6
- K7
- Lbubbling
- Mslowly
- Nrapidly
- Ooil
- Psalt
- Qmilk
- Rpepper
19What are some causes of pasta sticking together when cooking?
- Atoo little water
- Badded pasta to simmering water
- Cnot evenly stirring
- Dthe pot is too small
20What are some MAIN mistakes that are made when cooking pasta?
- Adumping all the pasta in the water
- Brinsing the pasta
- Cnot seasoning the water
- Dundercooking the pasta
21You should rinse the pasta to remove the starch because it gives a distinct flavour to the overall dish.
- AVerdadero
- BFalso
22Tefilone creates a smooth pasta surface which is less desirable than a rough surface.
- AVerdadero
- BFalso
23What are the main ingredients for commercially-prepared dried pasta?
- Adururm
- Bwater
- Csemolina
- Dall purpose flour
24Why is water an important ingredient in pastry making?
- Ait develops gluten
- Bmakes the dough more elastic
- Callows the flour to soak up liquid quickly
- Dadds to the flavour
25The biscuit method needs making [blank_start]baking[blank_end] powder, baking soda, and [blank_start]milk[blank_end]. You do not need to [blank_start]knea[blank_end] the dough for conventional pastry dough method. The conventional pastry dough needs [blank_start]cold[blank_end] water.
- Abaking
- Bmilk
- Cknead
- Dcold
Información
- Descripción
- For the BC Food and Nutrients 10 Course, this is a quiz for the following units that is combined.
- Autor
- Rachel Tam
- Idioma
- English
- Visitas
- 215
- Etiquetas
- Valoración
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