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Egg Basics Tools Safety and Composition
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Egg Basics Tools Safety and Composition
Egg Basics Tools Safety and Composition
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1
Question
What is the primary purpose of mise en place in egg preparation?
Answer
Organize and arrange ingredients/tools before cooking
2
Question
Name a tool used to drain or wash ingredients in egg prep.
Answer
Colander
3
Question
What is the function of an offset spatula in egg preparation?
Answer
Turn, lift, and scrape delicate items and griddles
4
Question
What is the use of a pastry brush in baking/egg prep?
Answer
Brush surfaces with egg white/yolk or glaze
5
Question
What is a rubber spatula mainly used for in egg preparation?
Answer
Scrape bowls and fold in beaten eggs or whipped cream
6
Question
What does a sieve do in cooking with eggs?
Answer
Sifts dry ingredients like starch and flour
7
Question
How large are the spoons used for mixing and serving in this context?
Answer
About 3 ounces each
8
Question
What is a wire whip used for in egg preparation?
Answer
Whisk eggs, batter, gravies, sauces, soups
9
Question
What is an egg poacher used for?
Answer
Poaching eggs in individual indentations
10
Question
What is the omelet pan specialized for?
Answer
Cooking omelets; heavy-based with rounded sides
11
Question
What is the primary purpose of a measuring cup?
Answer
Measure liquids or bulk solids
12
Question
What is a measuring spoon used for?
Answer
Measure small amounts of ingredients
13
Question
What is a sauce pan best suited for?
Answer
Cooking sauces
14
Question
What characterizes a mixing bowl in egg prep?
Answer
Smooth interior for mixing without creases
15
Question
What is the function of an oven in this course?
Answer
Bake, roast, heat, or dry foods
16
Question
What does an electric mixer typically include for egg prep?
Answer
Whisk attachment for whipping eggs/cream and batters
17
Question
What is the role of a refrigerator in kitchen prep?
Answer
Store ingredients at cool temperatures
18
Question
Define cleaning vs sanitizing in kitchen safety terms.
Answer
Cleaning removes soil; sanitizing reduces microorganisms
19
Question
Why must cleaning and sanitizing be a two-step process?
Answer
To ensure surfaces are free of soil and safe from microbes
20
Question
Name one risk of using harsh cleaning agents without protection.
Answer
Harmful skin/eye exposure or fumes
21
Question
What hazard occurs when mixing cleaning agents improperly?
Answer
Dangerous chemical reactions or poisonous fumes
22
Question
What is ware washing?
Answer
Washing and sanitizing dishes, glassware, and utensils
23
Question
Difference between manual and mechanical ware washing?
Answer
Manual uses 3-compartment sink; mechanical uses a dishwasher
24
Question
What are the three compartments in manual dishwashing used for?
Answer
Wash, rinse, sanitize
25
Question
What temperature is used for sanitizing manually?
Answer
170 °F for 30 seconds
26
Question
Why should utensils not be towel-dried after sanitizing?
Answer
Towel-drying may contaminate utensils
27
Question
What is the role of a three-compartment sink in dishwashing?
Answer
Wash, rinse, sanitize; manual method
28
Question
What additional step follows air-drying in manual dishwashing?
Answer
Inspect and ensure cleanliness;do not touch food-contact surfaces
29
Question
What is the difference in sanitation temps between heat and chemical dishwashers?
Answer
Heat: 180 °F; chemical: 140 °F
30
Question
What are the major parts of an egg as traditionally taught?
Answer
Shell, white (albumen), yolk