Chapter 21 Review questions
Never leave an egg-based dish out at room temperature for more than _______________, including prep and cooking time.
1 hour
USDA guidelines state that pasteurization is achieved and harmful bacteria are destroyed when the whole egg stays at _______________.
140degrees°F (60degrees°C) for 3½½ minute
Egg white coagulates at temperatures between _______________.
144degrees°F and 149degrees°F (62degrees°C and 65degrees°C)
When cooking and holding egg dishes you need to keep them _______________.
Below 41degrees°F (5degrees°C) or above 135degrees°F (57degrees°C)
Where did Dutch coffee originate?
Japan
What type of tea is partially fermented?
Oolong
How can you tell if it is time to turn a griddlecake over to cook the second side?
When small bubbles appear in the batter
What is another name for egg whites?
albumen
Which part of the egg leavens cake and baked goods?
albumen
Which type of leavening agent is most often used to make griddlecakes?
baking powder
_______________ are a type of filled crêpe that is cooked on both sides.
blintzes
What is one of the first line positions offered to a line cook?
breakfast station
Which type of bacon is very lean and is made from the pork loin rather than the pork belly?
canadian bacon
Eggs do NOT provide _______________ to a variety of foods.
carbohydrates
What is the best type of fat to use when cooking griddlecakes?
clarified butter
Eggs are sold in all but which one of the following sizes?
colossal
Which of the following griddlecakes are made with an unleavened batter cooked in thin sheets?
crepes
Which important nutrient is found only in the egg yolk?
fat
Cafe au lait is made with strong drip coffee and is the_______________ equivalent of the Italian caffé latte.
french
What type of breakfast meat is used to make Scotch eggs?
ground pork sausages
Which of the following edible eggs are the largest?
ostrich
Which bird produces a small egg with a brown speckled outer shell?
quail
Which spice is used to flavor the most traditional style of fresh pork breakfast sausage served in the United States?
sage
What word describes an egg dish made by cooking whole eggs that have been whisked together and sauteed in clarified butter?
scrambled
Coffee is harvested from what part of the tropical plant?
seeds
Which of the following types of breakfast items describe eggs that are baked and served in a dish, usually with sliced ham, bacon or turkey?
shirred
In addition to grade, what else is used to describe the type of eggs needed for a specific menu item?
size
Iced coffee made in a small pot and sweetened with condensed milk comes from _______________.
vietnam
What breakfast food is classified as a griddle cake or bread even though it is cooked in a specially designed pan and not on a flat griddle?
waffles
Which ingredient is used to give Belgian waffles their fluffy, light texture?
whipped egg whites
