Which should not be done when storing rice?

Select one:
a. Refrigerate cooked rice uncovered to allow air circulation 
b. Uncooked rice may also be place in the refrigerator
c. Use an airtight container when storing uncooked rice
d. Refrigerate cooked rice and consume it within 4 to 6 days
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The correct answer is: Refrigerate cooked rice uncovered to allow air circulation

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This term is used to determine the desirable texture of cooked pasta.
Select one:
a. Al pene 
b. Ala carte
c. Ala mode
d. Al dente
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The correct answer is: Al pene

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Potatoes of this type are light, dry and good for baking.
Select one:
a. New Potatoes
b. Idaho Potatoes
c. Mature Potatoes 
d. Russets Potatoes
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The correct answer is: Mature Potatoes

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Arrange the procedures for making fresh pasta manually.

1. Cut the dough into the desired shape.

2. Roll the dough until it is paper thin.
3. Knead until the dough is smooth and elastic.
4. Mix sifted flour and egg to form a dough.

Select one:
a. 4, 2, 1 and 3
b. 4, 3, 1 and 2
c. 4, 1, 2 and 3
d. 4, 3, 2 and 1 
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The correct answer is: 4, 3, 2 and 1

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The following procedures can be done to prepare processed vegetables for cooking
EXCEPT:
Select one:
a. Soaking
b. Searing 
c. Boiling
d. Blanching
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The correct answer is: Searing

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The following measures should be observed when storing eggs EXCEPT:
Select one:
a. Take only the necessary number of eggs out of the storage.
b. Keep cracked eggs in pans with ice until needed for use.
c. Always keep eggs in cardboard trays during refrigeration. 
d. Pasteurized eggs may be used as an alternative for raw eggs.
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The correct answer is: Always keep eggs in cardboard trays during refrigeration.
Question 7
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Which of the following statements is true? 1) Vegetables with lower fiber content require
a longer time to be cooked. 2) Dry starchy vegetables need to be soaked in water
before cooking or cooked using a moist heat method. 3) The tougher the vegetable is,
the more fiber it contains.
Select one:
a. 1 only
b. 1 and 3 only
c. 3 only
d. 2 and 3 only 
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The correct answer is: 2 and 3 only

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Garlic and onion fall under which type of root vegetable?
Select one:
a. Herbs
b. Bulbs 
c. Roots
d. Tubers
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The correct answer is: Bulbs

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Which of the following qualities of the egg shell allows whole eggs to be cooked during
simmering.
Select one:
a. Fatty
b. Soluble
c. Porous 
d. Fragile
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The correct answer is: Porous

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What do over easy, over medium and over done eggs have in common?
Select one:
a. Frying includes flipping the egg over to cook the yolk to a certain doneness. 
b. These types of fried eggs have coagulated white and soft and yellow yolk.
c. These types of fried eggs have completely set yolk and whites with burnt edges.
d. Frying does not include flipping the egg over to cook the yolk until done.
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The correct answer is: Frying includes flipping the egg over to cook the yolk to a certain
doneness.

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The following are examples of pulses EXCEPT:
Select one:
a. Lentils
b. Peas
c. Spelt 
d. Beans
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The correct answer is: Spelt

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Which of the following statements is true? 1) Cooking vegetables for a short time helps
preserve their color and flavor. 2) Acids help make vegetables tender for shorter
cooking time. 3) Using salt helps reduce flavor loss in vegetables during boiling. 4)
Highly fibrous vegetables need to be cooked longer compared to less fibrous ones.
Select one:
a. 1, 2 and 3 only
b. 1, 3 and 4 only 
c. 2, 3, and 4 only
d. 1, 2 and 4 only
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The correct answer is: 1, 3 and 4 only

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Which can be done to avoid potatoes and eggplants from browning without losing some
nutrients?
Select one:
a. Peel and cut vegetables as close to cooking time as possible.
b. Peel vegetables as thinly as possible leaving a thin layer of skin.
c. Soak vegetables briefly in water with drops of lemon juice. 
d. Wash sliced vegetables in several changes of cold water.
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The correct answer is: Soak vegetables briefly in water with drops of lemon juice.

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Question text
This component causes the coagulation of egg whites during the cooking process.
Select one:
a. Chalazae
b. Protein 
c. Sulfur
d. Lecithin
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The correct answer is: Protein

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Discolored scrambled eggs may be a result of which of the following?
Select one:
a. Adding too much liquid to the egg
b. Stirring scrambled eggs too much
c. Using aluminum pans in cooking 
d. Cooking eggs over high heat
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The correct answer is: Using aluminum pans in cooking

o identify egg grades, the following procedures can be performed:

Water Test - Fill a bowl with water. Gently drop eggs one by one into the bowl

 Grade AA – The egg stays at the bottom of the container and lies sideways.
  Grade A – The egg stays at the middle of the container in an upright position.
 Grade B – The egg floats in the surface of the water.

Cracking Test - Crack the egg on a plate or any flat surface. Observe the yolk and
white of the egg.

 Grade AA – The yolk is slightly globe-shaped, the inner egg white is the intact
and minor spreading of the outer egg white.
 Grade A – The yolk sits a bit lower and the egg white is more transparent with a
wider spread compared to Grade AA eggs.
 Grade B – The yolk is flat and the egg white is a bit runny like water.

ntroduction
Eggs are one of the most versatile ingredients in the kitchen. These can be
prepared and cooked in many ways. The most commonly used eggs are chicken
eggs because of its blandness, availability and variety of sizes. Additionally, eggs
contain a large amount of protein which coagulates when heated. Eggs are
ideally cooked slowly and with moderate heat. Eggs have multiple culinary
functions: 

 Aerating – for sponges, cakes, meringue; 

 Clarifying – for consommé;
 Emulsifying – for mayonnaise, hollandaise; 
 Thickening – for crème anglaise; 
 Binding – for patties;
 Glazing – for egg wash;
 Enriching – as a liaison;
 Setting – for crème Brulee;
 Coating – for paner a l’anglaise ;
 Garnishing – for nicoise and Caesar salads;
 Egg dishes – such as an omelet, eggs benedict; and
 Sous vide – various 
 Other – shakes and smoothies, eggnog, egg-milk punch.

Procedure for Boiling Eggs

1. Place eggs in a saucepan. 

2. Fill the saucepan with water enough to cover the egg.
 3. Bring the water to a boil.
4. Reduce the heat and simmer for the required time.

DONENESS OF BOILED EGGS PREFERRED COOKING TIME

Soft Boiled 2 to 3 minutes
Medium Boiled 5 to 6 minutes
Hard Boiled 8 to 10 minutes

5. Soak the eggs in a bowl of ice and water. Doing this will prevent carry-over
cooking. It will also help you in removing the eggshell

Deviled Eggs
Ingredients

6 pcs Eggs, hard-boiled

3 Tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Apple cider vinegar
tt Salt and pepper
As needed Paprika, for garnish

Yield: 12 Servings

Procedure

1. Prepare the hard-boiled eggs. Peel the eggs and cut into half.
2. Remove the yolks using a spoon. Put them into a bowl.
3. Mash the yolks using a fork.
4. Put the mayonnaise, mustard, vinegar, salt and pepper into the egg yolks. Mix
well.
5. Scoop a portion of the egg yolk mixture back into the egg white.
6. Sprinkle with paprika. Plate and serve.
Poaching Eggs
The objective in poaching is to keep the eggs egg-shaped- that is, in a round
compact mass rather than spread all over the pan. Most people prefer poached
eggs due to its healthier preparation compared to frying which uses fat. A well-
poached egg has:

 Bright and shiny appearance

 Compact
 Round-shaped
 Not spread or flattened
 Firm but tender whites
 Warm, liquid yolks

Procedure for Poaching Eggs

1. In a saucepan, add salt, distilled vinegar and water.

2. Bring water to a boil then reduce to a simmer.
3. Crack eggs, one at a time, into a dish or a small plate.
4. Use a spatula to quickly stir the water in one direction until it is smoothly
spinning around creating a whirlpool.
5. Carefully slide the egg into the center of the whirlpool. Eggs will hold their
shape better if they slide against the edge of the pan.
6. Simmer for 3 to 5 minutes, until whites are coagulated and yolks are still
soft.
7. Remove eggs from pan with slotted spoon or skimmer.
8. To serve immediately, drain very well. For better appearance, trim off
ragged edges.

Poaching Eggs
Eggs Benedict
Ingredients
1 pc Egg, Grade AA
2 Tbsp Distilled vinegar
1 pc English muffin
2 strips Bacon
As needed Butter
 As needed Hollandaise sauce, freshly prepared
As needed Water, as needed

Yield: 1 Serving

Procedure

1. Brown the bacon and toast the muffins. Set aside.

2. Poach the eggs.
3. Spread the top of the muffin with butter. 
4. Top it with bacon and the poached egg.
5. Plate, drizzle with freshly-made hollandaise sauce and serve.

Preparing Fried Eggs

Frying eggs is an especially popular egg preparation method. Generally, fried
eggs should be/ have:

 Cooked to order and served immediately at all times;

 Shiny, uniformly set and tender egg whites; and 
 Compact egg yolks, standing high and not spread out thinly.

Procedure for Preparing Fried Eggs

1. Heat the pan. It is advisable to use a non-stick pan when cooking eggs.
2. Add enough fat to the pan set it over moderate heat. Too much fat will
make the egg greasy while too little fat of it causes eggs to stick to the pan
with a non-stick surface.
3. Break the eggs into a bowl.
4. When the fat is hot enough, slide the eggs into the pan. Reduce the heat to
low and cook the egg to the desired doneness.

 Cook slowly without flipping until white is completely set and yolk is still
soft and yellow.
Sunny-side
up  Heat must be set to low to prevent the bottom part of the egg from
hardening or being burnt.

French  Fry and flip over

  Cook slowly without flipping until white is completely set and yolk is still
soft and yellow.
Sunny-side
up  Heat must be set to low to prevent the bottom part of the egg from
hardening or being burnt.

 Cook until the white is just set and the yolk is still liquid.

 Do not flip.
Over-easy  Cook until the edges of the egg brown.

Preparing Shirred Eggs

Shirred eggs resemble fried eggs except that they are baked in individual serving
dishes rather than fried. They may also be baked with or garnished with a variety
of meats and sauces.

Procedure for Preparing Shirred Eggs

1. Crack the eggs into the ramekins.

2. Put in enough amount of butter and milk.
3. Season the eggs with salt and pepper. 
4. Place the eggs in the oven and cook at 350°F or 175°C for 5 to 10
minutes.
5. Serve the eggs in the ramekins.

Preparing Shirred Eggs

Bacon Shirred Eggs
Ingredients

2 pcs Eggs
3 strips Bacon, cooked until crispy
As needed Butter
As needed Milk
tt Salt and pepper
Yield: 2 Servings

Procedure:

1. Place the cooked bacon strips at the bottom of the ramekins.

2. Crack eggs into the ramekins.
3. Pour in the milk and add in the butter.
4. Add a pinch of salt and pepper.
5. Place in oven at 350°F or175°C and cook to desired doneness
6. Serve in the same dish or casserole.

Preparing Scrambled Eggs

Scrambled eggs, like other egg preparations, are best cooked to order. Do not
overcook it since it becomes tough and watery, and eventually turns green when
held for a long time. Scrambled eggs should be soft and moist unless the client
requests “scrambled hard.”

Procedures for Preparing Scrambled Eggs

1. Break the eggs into a bowl and beat until the yolk and egg white is well
blended. 
2. Add a moderate amount of butter and beat the egg continuously.
3. Heat a little butter and olive oil in a pan. As much as possible, use a non-
stick pan. Avoid using aluminum pans to prevent the discoloration of the
egg.
4. Pour in the egg and keep the heat low.
5. Stir gently from time to time as the eggs coagulate. Lift portions of the egg
cook it evenly. Do this until the egg sets but still soft and moist.  
6. Remove the egg from the heat. Plate and serve. 

Preparing Omelets
Omelet is a dish made out of beaten eggs that are cooked until set and folded
over usually around a filling. There are several kinds of omelet that vary
depending on their filling. One of the most popular is the sliced ham and
shredded cheese-filled French omelet.

Procedures for Preparing Omelets

1. Break the eggs into a bowl. 

2. Add the butter and beat until the yolk and the egg white evenly blends.
 3. Heat the pan and add the oil.
4. Put in the eggs and cook the omelet until the eggs are properly set. Push
cooked parts of the egg up to have an evenly-cooked omelet.
5. Put in the filling. The varieties of omelet differ according to the filling they
are cooked with. Omelet fillings are usually prepared beforehand.
6. Roll one edge of the omelet toward the center and shake the pan to loosen
the omelet.
7. Slide the omelet onto a plate. The edges should be caught neatly
underneath to make sure that the egg encases the filling securely.

reparing Omelets
Ham and Cheese Omelets
Ingredients

2 pcs Eggs
As needed Butter
1/4 cup Sweet ham, diced
2 Tbsp Cheddar cheese, grated
As needed Salt and pepper

Yield: 1 Serving

Procedure

1. Blend the eggs just until the yolks and whites are combined.
2. Add in the butter and season the eggs with salt and pepper.
3. Sweat the ham and set aside. 
4. Cook the egg in the same pan. Cook until the eggs are properly set. Push the
cooked parts of the egg up to have an evenly-cooked omelet.
5. Roll the edge of the omelet nearest the handle toward the center and shake the pan
to loosen the omelet.
6. Roll the omelet out of the pan completely encasing any filling (make sure the edge
are caught neatly underneath the omelet), directly onto a heated plate.
7. Put in the ham. Top it with the cheese.
8. Roll one edge of the omelet toward the center and shake the pan to loosen the
omelet.
9. Slide the omelet onto a plate. The edges should be caught neatly underneath to
make sure that the egg encases the filling securely.
Soufflé is an important egg preparation method that one should be familiar with.
It is made with eggs combined with other ingredients.  A soufflé can be served as
a savory dish or a sweet dessert.

Complete the procedure for poaching eggs. 1. Boil a mixture of water, vinegar and salt in a
saucepan and reduce to a simmer. 2. Stir the water until it is smoothly spinning around like a
whirlpool. 3. ______________________. 4. Simmer eggs until the white coagulates.

Select one:

a. Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.

b. Crack the egg into a bowl and gently slide it into the edge of the whirlpool. 

c. Place the egg in a saucepan filled with water and bring the water to a boil.

d. Reduce heat into a simmer and gently slide the egg into the whirlpool.

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The correct answer is: Crack the egg into a bowl and gently slide it into the edge of the
whirlpool.

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Discolored scrambled eggs may be a result of which of the following?

Select one:

a. Using aluminum pans in cooking 

b. Cooking eggs over high heat

c. Adding too much liquid to the egg

d. Stirring scrambled eggs too much

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The correct answer is: Using aluminum pans in cooking

Question 3
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Shirred eggs are:

Select one:

a. Boiled

b. Poached

c. Fried

d. Baked 

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The correct answer is: Baked

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Question text
The following measures should be observed when storing eggs EXCEPT:

Select one:

a. Take only the necessary number of eggs out of the storage.

b. Pasteurized eggs may be used as an alternative for raw eggs.

c. Always keep eggs in cardboard trays during refrigeration. 

d. Keep cracked eggs in pans with ice until needed for use.

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The correct answer is: Always keep eggs in cardboard trays during refrigeration.

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The types of omelet mainly vary according to:

Select one:

a. Eggs used

b. Milk added
c. Doneness of egg

d. Fillings used 

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The correct answer is: Fillings used

Question 6
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This component causes the coagulation of egg whites during the cooking process.

Select one:

a. Chalazae

b. Protein 

c. Sulfur

d. Lecithin

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The correct answer is: Protein

Question 7
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Question text
What do over easy, over medium and over done eggs have in common?

Select one:

a. Frying does not include flipping the egg over to cook the yolk until done.

b. These types of fried eggs have completely set yolk and whites with burnt edges.

c. These types of fried eggs have coagulated white and soft and yellow yolk.

d. Frying includes flipping the egg over to cook the yolk to a certain doneness. 

Feedback
The correct answer is: Frying includes flipping the egg over to cook the yolk to a certain
doneness.

Question 8
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What makes Grade A different from Grade AA eggs?

Select one:

a. Higher protein content

b. Firmer egg whites 

c. Higher fat content

d. Darker color of yolk

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The correct answer is: Firmer egg whites

Question 9
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When preparing a souffle, egg whites are mainly:

Select one:

a. Used to coat the dish or casserole

b. Whisked until foamy and folded to the base 

c. Discarded because egg yolks will be mainly used

d. Whisked and added to the butter coating

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The correct answer is: Whisked until foamy and folded to the base

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Which of the following qualities of the egg shell allows whole eggs to be cooked during
simmering.

Select one:

a. Fatty

b. Soluble

c. Fragile

d. Porous