LESSON 1: NUTRITIONAL CONTENT AND COMPONENTS OF EGG

1. What is the primary function of eggs in various dishes?

A. Add no flavor

B. Enhance the flavor of the food

2. Which type of fat is Omega-3, found in eggs?

A. Saturated

B. Polysaturated

3. What is the essential function of choline in the body?

A. Develops strong bones

B. Supports brain development and normal liver function

4. Which vitamins are present in eggs?

A. Only water-soluble

B. Both fat-soluble and water-soluble except vitamin C

5. What does Vitamin K help in?

A. Eyesight

B. Blood clotting

6. Which mineral is essential for the normal functioning of the thyroid gland?

A. Iron

B. Iodine

7. What is the role of lecithin in the body?

A. Bone development

B. Essential in the structure and function of cells

8. How many types of eggs are mentioned?

A. 2

B. 4

9. Which eggs are the most popular and widely consumed?

A. Duck eggs

B. Chicken eggs

10. What is the primary characteristic of standard white eggs?

A. Produce brown-shelled eggs

B. Produce white-shelled eggs

11. What is the primary characteristic of organic eggs?

A. Less healthy than standard eggs

B. Pure, natural, and healthy

12. Which eggs are used for salted eggs?

A. Quail eggs

B. Duck eggs

13. What is the structure of an egg?

A. Yolk, Albumen, Shell

B. Shell, Yolk, Albumen

14. What does the float test method determine about egg freshness?

A. Age of the egg

B. Freshness of the egg

15. What does the plate and sniff test method determine about egg freshness?
 A. Color of the yolk

B. Freshness and potential rot

16. How is a hard-boiled egg cooked?

A. Without removing the shell

B. Without any water

17. What distinguishes a soft-boiled egg from a hard-boiled egg?

A. Longer boiling time

B. Shorter boiling time

18. How is a scrambled egg prepared?

A. Cooking the egg without beating

B. Beating the egg yolk and white together

19. What is added to a scrambled egg to make it creamier?

A. Sugar

B. Milk and cheese

20. How is an omelette typically served?

A. Folded in half

B. Open-faced

21. What distinguishes a frittata from an omelette?

A. Toppings

B. Cooking method

22. How is a sunny side up egg cooked?

A. Boiled
 B. Fried without flipping

23. What is added to poached egg water to prevent the white from scattering?

A. Salt

B. Vinegar

24. What temperature is ideal for cooking a poached egg?

A. 100°C

B. 70°C

25. What does a poached egg’s yolk consistency resemble?

A. Solidified like a hard-boiled egg

B. Soft as a boiled egg

26. How many minutes does it take to soft-boil an egg?

A. 10 – 15 minutes

B. 7 minutes

27. What is the main characteristic of vinegar sauce for vegetables?

A. Spicy

B. Sweet, tangy, Asian flair

28. What flavor does a sweet mustard sauce add to steamed vegetables?

A. Bitter

B. Blend of sweet and tangy

29. What type of sauce is yogurt sauce?

A. Warm and spicy

B. Cool and refreshing

30. What is the primary function of lecithin in eggs?

A. Bone development

B. Structure and function of cells

31. What does a sweet mustard sauce accentuate in steamed vegetables?

A. Flavors

B. Bitterness

32. What is the function of selenium in the body?

A. Antioxidant

B. Essential for blood circulation

33. How many types of minerals are mentioned in eggs?

A. 3

B. 5

34. What is the primary characteristic of free-range eggs?

A. Less healthy than standard eggs

B. Healthier than standard eggs

35. What is the primary function of iodine in the body?

A. Bone development

B. Normal functioning of the thyroid gland

LESSON 2:USES OF EGGS IN CULINARY ARTS

1. How is a hard-boiled egg cooked?

A. Without removing the shell

B. Without any water

2. What is the primary purpose of a poached egg?

A. Fried without flipping

B. Cooked in water with a temperature of 70°C

3. What method is used to prevent the white from scattering in a poached egg?

A. Adding salt

B. Adding vinegar to the simmering water

4. How is a soft-boiled egg different from a hard-boiled egg?

A. Longer boiling time

B. Shorter boiling time

5. What is the main characteristic of an omelette?

A. Folded in half

B. Served open-faced

6. What is the purpose of adding salt to a scrambled egg?

A. Sweeten the egg

B. Enhance flavor and make it creamier

7. What is the primary function of a poached egg’s yolk consistency?

A. Solidified like a hard-boiled egg

B. Soft as a boiled egg

8. How is a sunny side up egg cooked?

A. Boiled

B. Fried on a lightly greased pan without flipping

9. What is the primary use of eggs as an emulsifier?

A. Binding agent

B. Coating agent

10. What method is used to test the freshness of eggs with intact shells?

A. Float test method

B. Plate and sniff test method

LESSON 1: NUTRITIONAL CONTENT AND COMPONENTS OF EGG
Key Answers:
1. B
2. B
3. B
4. B
5. B
6. B
7. B
8. B
9. B
10. B
11. B
12. A
13. B
14. B
15. B
16. A
17. B
18. B
19. B
20. A
21. A
22. B
23. B
24. B
25. B
26. B
27. B
28. B
29. B
30. B
31. A
32. A
33. B
34. B
35. B

LESSON 2:USES OF EGGS IN CULINARY ARTS

Key Answers:

1. A
2. B
3. B
4. B
5. A
6. B
7. B
8. B
9. A
10. A