Task 131: Unit Quiz
Estimated Time: 50 mins
Unit Quiz
You scored 49 out of 50 - 98%
Here's how your score compares with those from the beginning of the unit:60% - how much you thought you knew after the Self Assessment |73% - how much you actually knew after the Rouxbe Assessment |98% - how much you know about this material now.
1. Which French-style omelet is properly cooked?
a)
b)
2. Of the images below, which frittata is ready to be transferred to the oven to finish cooking?
a)
b)
3. The egg in this video is:
a) fresh.
b) old.
4. A frittata is traditionally folded prior to being served.
a) True
b) False
5. When cooking sunny-side up eggs, the eggs are done when:
a) they have been flipped.
b) the whites have set.
c) the whites turn opaque.
d) the yolks are hard.
6. When cooking over-easy, over-medium or over-hard eggs, it’s best not to use too much fat in the pan.
a) True
b) False
7. What is the difference between an omelet and a frittata?
a) They contain different ingredients.
b) Just before rolling a frittata, extra ingredients are placed onto the egg; whereas in an omelet, they are added directly to the eggs during cooking.
c) Just before rolling an omelet, extra ingredients are placed onto the egg; whereas in a frittata, they are added directly to the eggs during cooking.
8. Eggs used for poaching should be:
a) very fresh and at room temperature.
b) older and very cold.
c) very fresh and very cold.
d) older and at room temperature.
9. A variety of liquids can be used to poach eggs.
a) True
b) False
10. Which image depicts the proper position of the egg yolks prior to flipping?
a)
b)
11. Which omelet is ready to be rolled?
a)
b)
12. If adding cream or whole milk to a frittata mixture, about ______________________ per egg can be added without the risk of watering down the eggs.
a) 1 to 2 tablespoons
b) 3 to 4 tablespoons
c) 5 to 6 tablespoons
13. The breed of a hen determines the:
a) quality of the eggs.
b) flavor of the eggs.
c) nutrition of the eggs.
d) shell color of the eggs.
14. Basted eggs are cooked with steam and flipped.
a) True
b) False
15. The eggs shown in this image are referred to as:
a) over-easy.
b) sunny-side up.
c) basted.
16. Of the videos below, which frittata has finished cooking?
a)
b)
c)
17. When determining how many eggs to use in a frittata, generally _____ egg(s) per person is sufficient.
a) one
b) two
c) three
d) four
18. Which video demonstrates the proper cooking water for poaching eggs?
a)
b)
19. For the best results, frittatas should be unmolded immediately after removing them from the oven.
a) True
b) False
20. In which video below are the eggs ready to be flipped?
a)
b)
21. Which omelet filling is oriented properly in the pan for folding and plating?
a)
b)
22. Most professional kitchens and recipes call for _________ eggs.
a) small
b) medium
c) large
23. Air and moisture can pass through the shell of an egg.
a) True
b) False
24. What caused the streaks or flecks of white in this omelet?
a) Too many egg whites were used.
b) The eggs were not fully blended prior to cooking.
c) The eggs were not scrambled enough at the beginning of cooking.
25. Which omelet was cooked in the proper-sized pan?
a)
b)
26. When pan-frying eggs, try to position the yolks close to each other.
a) True
b) False
27. Which method will likely result in creamier, scrambled eggs?
a)
b)
28. Which egg is fresher than the other?
a)
b)
29. Which video demonstrates a properly-cooked sunny-side up egg?
a)
b)
30. Pan-fried eggs are generally cooked over _______ heat.
a) low
b) medium
c) high
31. Which eggs have been properly blended for an omelet?
a)
b)
c)
32. To maintain the pristine color of eggs whites during pan frying, make sure to use:
a) butter.
b) clarified butter.
c) oil.
d) b) or c).
33. A frittata is a traditional ____________ dish.
a) Spanish
b) French
c) Mexican
d) Italian
34. When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture?
a) Deli meat
b) Green onions
c) White mushrooms
d) Herbs
35. A six-egg frittata will be ___________ in an 8”-inch pan versus a 6”-inch pan.
a) thinner
b) thicker
36. To obtain creamy, scrambled eggs with small curds, they should be cooked over __________ heat.
a) medium-low
b) high
37. Which egg is fresher?
a)
b)
38. When poaching eggs, vinegar and salt help to speed the coagulation of the egg whites.
a) True
b) False
39. Eggs can absorb strong flavors within the refrigerator.
a) True
b) False
40. When boiling eggs, only the freshest eggs should be used.
a) True
b) False
41. When building a frittata, a good ratio of filling to eggs is approximately ________________________.
a) 1 cup per 2 eggs
b) 1 cup per 4 eggs
c) 1 cup per 6 eggs
42. The thick, white, twisted strands in this image are referred to as:
a) the albumen.
b) the chalaze.
c) an imperfection and should be removed.
d) the membrane.
43. It is important to use fresh eggs when making omelets.
a) True
b) False
44. When making an omelet in a non-stick pan, which utensil is most suitable?
a)
b)
45. When finishing a frittata in the oven, it should be placed on the __________ rack.
a) lower
b) middle
c) upper
46. The air pocket in an egg ____________ as the egg ages.
a) becomes smaller
b) becomes larger
c) does not change
47. Which pan is most suitable for making a two-egg omelet?
a)
b)
c)
48. Before steaming eggs, it is best if the ramekins ____________ coated with a thin layer of fat.
a) are
b) are not
49. Lecithin, the product responsible for the emulsification of many dressings and sauces, is found in the:
a) yolk.
b) albumen.
c) chalaze.
50. When cooking an omelet in a non-stick pan, the heat should be on:
a) low.
b) medium to medium-low.
c) high.