Practice Breakfast Exam PDF

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Quiz Submissions - Practice Breakfast Exam Submission View Your Practice Test has been submitted successfully. Egg Styles Question 1

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There are 2 styles of omelette's.

A) 3 egg or 2 egg

B) Plain or Filled

C) French or American

Question 2

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What is the key to making a fluffy, light textured, high quality omelet?

A) Use only really fresh eggs

B) Use high heat cooking

C) Beat the eggs for a full 2 minutes

D) Add heavy whipping cream to egg mixture

Question 3

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What is the result of an overcooking a boiled egg?

A) There is a green ring around the yolk

B) the egg white becomes grey

C) The shell does not come off the egg

D) The shell will develop a crack while being boiled

Question 4 Which of the following styles would describe eggs cooked without flipping; yolk soft and bright

A) En cocotte

B) Sunny side up

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C) Basted

D) Over Easy

Question 5

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Tough, watery scrambled eggs are most likely the result of _____________.

A) under cooking

B) over cooking

C) incomplete coagulation

D) using low grade eggs

Question 6

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How many minutes should a soft boiled egg should be cooked for (Calgary Altitude)?

A) 7 minutes

B) 4 minutes

C) 12 minutes

D) 10 minutes

Question 7

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In deep fat frying, the time it takes to reach the ideal temperature between batches is known as which of the following?

A) The danger zone

B) The optimal zone

C) The recovery time

D) The temperature zone

Question 8 Which is not a characteristic of Baveuse (French Omelet)?

A) Soft

B) Light brown colorization

C) None weeping

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D) Moist

Question 9

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A liquid that is thickened or set by the coagulation of egg protein is ___________.

A) quiche

B) shirred eggs

C) custard

D) scrambled eggs

Question 10

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Grey egg yolks in hard-cooked eggs can be prevented by __________?

A) boiling in salted water

B) adding white vinegar to the boiling water to acidulate it

C) adding baking powder to the boiling water

D) shortening the boiling time

Egg Styles - (TF) Question 11

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True French omelets are made rapidly over high heat A) True B) False Question 12

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When the egg is poached, it should be removed with a slotted spoon and blotted on a paper towel A) True B) False Question 13

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The eggs should be cooked thoroughly before being taken off of the heat. A) True B) False Question 14 An American-style omelet is made by using high heat and agitating the eggs rapidly.

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A) True B) False Question 15

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For medium-boiled eggs, the yolk will be slightly firm A) True B) False Question 16

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Properly poached eggs have really firm whites and yolks A) True B) False Question 17

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Flat omelets or frittatas are cooked slowly without stirring on the stovetop or in the oven A) True B) False Question 18

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After the egg is poached, any ragged edges should be tucked underneath the white A) True B) False Question 19

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Low heat and constant agitation will result in scrambled eggs that are a creamier finished product A) True B) False Question 20

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Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking. A) True B) False Egg Styles - (Matching) Question 21

8 / 8 points

Using the information provided find the match:

__3__

Baked in a buttered ramekin placed in a bain marie.

__4__

Vinegar is added to the water to coagulate the albumen.

1. Shirred Eggs

2. Over Easy Eggs 3.

Eggs en Cocotte

__6__

Careful not to overcook or they will be tough. 4. Poached Eggs

__8__

A sunny side egg with no yellow showing. 5. Frittata

__5__

An Italian invention, can be single or multiple servings.

__1__

Baked in a buttered ramekin, garnishes are optional.

__2__

Eggs flipped, whites set, yolk runny.

__7__

Approximately 8-9 minutes at Calgary altitude.

6. Scrambled

7. Medium Boiled Egg

8. Fat or water added and a lid to cover the pan

Egg Grades Question 22

1 / 1 point

Egg yolks coagulate at temperatures (in Celsius) between:

A) 62*C - 70*C

B) 65*C - 70*C

C) 60*C - 70*C

D) 62*C - 65*C

Question 23

1 / 1 point

The principal purpose of the chalazae in an egg is to __________.

A) prevent it from breaking

B) hold the yolk in the center

C) provide a space called an air cell

D) prevent air from entering the egg

Question 24 The highest Canadian Grade egg is?

A) Grade 1a

B) Grade A1

C) Grade A

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D) Grade B

Question 25

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Which set of words completes the following sentence correctly? If, when an egg is broken, it's yolk _________ and it _________, then you know it is _________.

A) lays flat, spreads over a large area, old

B) stands up high, spreads over a small area, fresh

C) None of these

D) Both of these

Question 26

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Which is NOT part of the composition of an egg?

A) Water

B) Protein

C) Sucrose

D) Fat

Question 27

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What proportion of the whole egg does the yolk represent?

A) 3/4

B) 1/2

C) 1/3

D) 2/3

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Question 28 Which of the following may keep egg whites from foaming properly?

A) Letting eggs come to room temperature before beating them

B) Adding some sugar to the egg whites before beating them

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C) Adding cream of tartar to the egg whites before beating them

D) Letting some yolk get into the egg whites when cracking the eggs

Question 29

1 / 1 point

A Grade "A" large egg is best for

A) Scrambled

B) Poaching

C) Custards

D) Puddings

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Egg Grades - (TF) Question 30

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Fresh or high-grade raw eggs are firmer (less runny) than old or low-grade eggs A) True B) False Question 31

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Eggless substitutes can be used in baked goods but not in egg dishes such as omelets A) True B) False Question 32

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Eggs in the shell readily absorb flavors and odors from other foods A) True B) False Question 33

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Egg substitutes used for making scrambled eggs contain real egg whites but not yolks. A) True B) False Baked Items, Batters and Chemical Leaveners Question 34 Which of the following are an example of a Quick Bread?

A) Sticky Buns

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B) Biscuits

C) Cinnamon Buns

D) Croissants

Question 35

1 / 1 point

Two popular breakfast pastries that are yeast and laminated baked items are?

A) Croissants and Danishes

B) Croissants and Cheese Biscuits

C) Chocolate Chip Muffins and Danishes

D) French Toast and Pop Overs

Question 36

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When mixing batters by the muffin method the dough is

A) mixed lightly

B) rolled

C) kneaded

D) shaped

Question 37

1 / 1 point

If cookies turn out too soft, which action will not correct the problem in the next batch?

A) Making the cookies smaller or thinner

B) Including some honey, molasses , or corn syrup

C) Increasing the amount of sugar and fat

D) Baking longer

Question 38 Which of the following is NOT an example of a quick bread? A) Coffee cake B) Powder biscuit

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C) Popover D) Bagel Question 39

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The most common fault in the production of French toast is to _____________.

A) use white Pullman bread

B) cook it in a pan

C) not have it cook long enough and still raw egg present

D) cook it on a griddle

Question 40

1 / 1 point

Which is described as the easiest of the dough making methods?

A) Straight Dough Method

B) Sponge Method

C) Biscuit Method

D) Rolled-in Method

Question 41

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Waffles differ from pancakes because __________.

A) All of these

B) Waffle batter contains less fat

C) Waffle batter is slightly thinner

D) Separately beaten egg whites are often folded into waffle batter

Question 42 Several conditions produce crispness in cookies. Which of the following is not one of them?

A) High temperature and/or long baking

B) Small size or thin shape

C) Low proportion of liquid in the formula

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D) Low sugar and fat content

Question 43

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Waffle batter differs from pancake batter because __________

A) it contains more fat and contains less liquid

B) none of these

C) it contains more fat

D) it contains less liquid

Question 44

1 / 1 point

Which of the following statements about cookies is correct?

A) Characteristics that are desirable in some cookies are not desirable in others

B) Cookies come in an infinite variety of shapes, sizes, flavors and textures

C) All of these

D) The crispness, chewiness, and spread of cookies can be controlled by a variety of techniques

Question 45

1 / 1 point

Which of the following is true about biscuits? A) Under-kneading toughens biscuits B) Biscuits made from re-worked scraps tend to be extremely tender C) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking D) Biscuits will approximately double in height during baking Question 46

1 / 1 point

When using egg wash or milk on biscuits, what portion should be brushed?

A) All of the biscuit

B) Only the sides

C) None of the biscuit ( a wash impeded flaking)

D) Only the top

Question 47 Which of the following would describe the muffin method for mixing?

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A) Combine the fat and the sugar prior to adding additional ingredients

B) Cut cold fat into the dry ingredients, then add additional ingredients

C) Combine all the liquids and all dry ingredients separately then combine

D) Combine half the flour with liquids, blend, then add remaining dry ingredients

Question 48

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What should the mixture resemble after the butter is cut into the dry ingredients?

A) coarse cornmeal

B) yogurt

C) cake batter

D) oatmeal

Question 49

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A pancake is ready to flip when the edges of the pancake as lightly browned and _________ have formed on the top.

A) a dry skin

B) bubbles

C) after the first bubble

Question 50

1 / 1 point

Which of the following is true about biscuits?

A) Biscuits made from re-worked scraps tend to be extremely tender

B) Biscuits will approximately double in height during baking

C) If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking

D) Under-kneading toughens biscuits

Question 51 Which is the difference between a standard and a Belgian waffle?

A) Belgian waffle batter is cooked with flavoring like vanilla and cinnamon

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B) The Belgian waffle is cooked thinner than a regular waffle

C) Belgian waffles use yeast, rather than baking powder

D) Belgian waffles are always smaller without the regular "4" sections

Question 52

1 / 1 point

The convenience of double action baking powder is:

A) you can use twice as much as single acting baking powder

B) it does not exist

C) can be made in advance

D) you only have to use half as much as single acting baking powder

Question 53

1 / 1 point

Tunneling in quick breads results from _______________.

A) insufficient kneading

B) the use of chemical leaveners

C) insufficient gluten development

D) overmixing

Baked Items, Batters and Chemical Leaveners - (TF) Question 54

1 / 1 point

Waffles are lighter when the eggs are separated and the whites are whipped to a soft peak A) True B) False Question 55

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Muffins that contain a high percentage of sugar are likely to be more tender than those with less sugar. A) True B) False Question 56 Baking Powder contains baking soda and cream of tartar. The addition of moisture will allow it to react in a batter. A) True B) False

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Question 57

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To produce a flaky biscuit, the dough must be kneaded slightly A) True B) False Question 58

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Muffins, biscuits and popovers must not be overmixed, or they will be tough. A) True B) False Question 59

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Cookie recipes require room temperature butter to be whipped with sugar resulting in air trapped in the mixture and the sugar partially dissolving. This is the Creaming mixing method. A) True B) False Question 60

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Waffles are leavened with baking powder and whipped egg whites? A) True B) False Question 61

1 / 1 point

Over-baking increases crispness A) True B) False Question 62

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Sifting sometimes distributes dry ingredients unevenly making it important to thoroughly mix the wet ingredients into the dry ingredients A) True B) False Question 63

1 / 1 point

Biscuit dough will rise to about 4 times it's original height when baked. A) True B) False Breakfast Meats Question 64 The reason that curing salts include a pink coloring agent is _______________.

A) to keep it from being mistaken for regular salt

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B) to enhance the color of the meat

C) to add flavor

D) to keep it from standing out against the meat

Question 65

1 / 1 point

Gravlax is ________________.

A) a type of cured, unsmoked salmon

B) hot-smoked trout

C) a type of cold-smoked salmon

D) a type of hot-smoked salmon

Question 66

1 / 1 point

What ingredient must be included in the curing mix for air-dried sausages?

A) salt only. Nitrites and nitrates are prohibited in air-dried sausages

B) Saltpeter

C) Sodium nitrite and sodium nitrate

D) Sodium nitrite only

Question 67

1 / 1 point

How is Canadian back bacon different from side bacon?

A) Canadian Bacon is side bacon by a different name

B) it is fattier

C) It is more expensive

D) It is leaner

Question 68 The most important ingredient in a simple dry cure is ________________.

A) Salt or sodium chloride

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B) sugar

C) saltpeter

D) liquid smoke

Question 69

1 / 1 point

Canadian bacon is most similar to ___________.

A) Sausage links

B) ham

C) sausage patties

D) bacon

Question 70

1 / 1 point

12-14 slices of bacon per pound are equivalent to ______ slices per kilogram

A) 26-31

B) 40-48

C) 31-35

D) 35-40

Question 71

1 / 1 point

A good way to prepare a large quantity of bacon is to cook it in a(n) _____________.

A) Oven

B) Steam kettle

C) Saute pan

D) Microwave oven

Question 72 Pork sausages that are sold cooked are cooked to what internal temperature during processing?

A) 60'C - 63'C

B) 82'C - 85'C

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C) 100'C

D) 71'C - 74'C

Question 73

1 / 1 point

Which of the following describes the usual method for making smoked salmon

A) Dry cure and hot smoke

B) Dry cure and cold smoke

C) Brine cure and cold smoke

D) Brine cure and hot smoke

Question 74

1 / 1 point

In the classic recipe for Gravlax, the major flavoring ingredient is ____________.

A) Parsley

B) Garlic

C) Onion

D) Dill

Question 75

1 / 1 point

When foods are cold smoked, the temperature in the smoker should normally be no higher than _________.

A) 30'C

B) 55'C

C) 74'C

D) 13'C

Breakfast Meats - (TF) Question 76

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The best way to prepare a large quantity of bacon is to cook it in the deep-fryer. A) True B) False Question 77

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Curing uses a dry rub or a wet brine before a product is smoked. A) True B) False Question 78

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The brining process can take between a few hours and up to four weeks to take full effect. A) True B) False Question 79

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Curing uses a dry rub or a wet brine before a product is smoked. A) True B) False Question 80

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Gravalax, lox and smoked salmon refer to the same product and are all made from salmon. A) True B) False View Feedback

Question 81

1 / 1 point

Fresh sausage contains no nitrites or nitrates. A) True B) False Breakfast Meats - (Matching 1) Question 82

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