Quiz for Unit 211 Prepare, Cook and Finish EGG

1. Describe Egg Size Classifications: (5 Marks)

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2. Describe the methods for cooking eggs & examples for dishes: (10 Marks)
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3. Provide a description for the following production systems for eggs: (10 Marks)

1. Cage systems
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2. Barn systems
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3. Free range systems
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4. Organic eggs
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5. Omega-3 eggs
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6. Humane eggs
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Quiz for Unit 211 Prepare, Cook and Finish EGG

4. Describe the terms culinary uses of eggs in cookery applications: (15 Marks)

A. Aerating
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B. Coating
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C. Emulsifying
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D. Glazing
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E. Clarifying
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F. Thickening
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5. Describe Procedure for Making Shirred Eggs: (10 Marks)

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Quiz for Unit 211 Prepare, Cook and Finish EGG

6. Provide 2 examples for preserved egg products: (5 Marks)

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7. List 3 essential hygiene aspects must be considered for cooking fresh eggs: (10 Marks)

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8. Describe Procedure for Poaching Eggs: (10 Marks)
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Quiz for Unit 211 Prepare, Cook and Finish EGG

9. What are the storage requirements & Key points for storing eggs & egg products?
(5 Marks)

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10. Describe Procedure for Frying Eggs to Order: (5 Marks)

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11. Describe the meaning of terms: (5 Marks)

1. Sunny side up
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2. Basted
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3. Over easy
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4. over medium
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5. Frittatas
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Quiz for Unit 211 Prepare, Cook and Finish EGG

12. Describe which Egg cooking method in the Picture: (10 Marks)

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Good Luck All, Chef Ali Saleh