Pastry & Pie/Pasta/Egg/Omelettes/Crepes Quiz

Label the egg parts. (Ignore #2 because we did not learn that in class.)

Lots of people only eat egg whites since it contains [blank_start]no fat[blank_end] and has [blank_start]1/2[blank_end] of the protein. The white takes up [blank_start]2/3[blank_end] of the egg because it [blank_start]protects the yolk[blank_end].

When the air pocket of the egg increases in size with age.

The shell of an egg is very [blank_start]porous[blank_end] because there are 17 000 [blank_start]holes[blank_end]. There are no difference for the [blank_start]shell[blank_end] colour but only shows the [blank_start]breed of the hen[blank_end].

What kind of eggs are the best for boiled eggs?

For soft boiled eggs, cook the eggs for [blank_start]8 minutes[blank_end]. The egg yolk will be runny on the inside. [blank_start]Medium soft eggs[blank_end] can be cooked for 10 mins and hard boiled are cooked for [blank_start]12 mins[blank_end]. After cooking the eggs, place them in an [blank_start]ice bath[blank_end] or run the eggs under cold water to prevent it from [blank_start]cooking[blank_end].

To make scramble eggs, you whisk the eggs in a pan or before you put it in. Add butter or other liquids for flavour and texture. What pan do you use to make scrambled eggs?

How can you check the freshness of an egg?

What are some visual indicators of a fresh egg?

What are some things to look for in the appearance of a good pastry?

Why should a pastry dough be rested before rolling it out?

Most recipes call for [blank_start]large[blank_end] eggs. When buying eggs, we should always buy [blank_start]fresh[blank_end] eggs and check the [blank_start]date on the carton[blank_end].

For boiled eggs, you will need 1 tsp of salt for every 2 litres of water. Boil the water and reduce to simmer. Add the eggs slowly with a spoon.

The two main types of pasta are [blank_start]extruded[blank_end] and [blank_start]laminated[blank_end]. They can be purchased either [blank_start]fresh[blank_end] or [blank_start]dry[blank_end]. The most frequently used for commercial-prepared pasta is [blank_start]extruded[blank_end]. They use [blank_start]durum[blank_end] and [blank_start]semolina[blank_end] and [blank_start]water[blank_end] as their main ingredients.

To make omelets, you will need a heat resistant spatula and a 6-8" diameter pan. What are high-quality ingredients and/or equipments needed for the best tasting omelet?

To make crepes, you can use [blank_start]non-stick[blank_end] or [blank_start]steel pan[blank_end]. A [blank_start]6[blank_end] to [blank_start]8[blank_end] inch diameter pan is used for sweeter crepes. A [blank_start]9[blank_end] to [blank_start]11[blank_end] inch diameter pan is used for savoury crepes. The [blank_start]ladle[blank_end] that is used to pour the crepe batter makes a difference. The main ingredients for crepes are [blank_start]milk[blank_end], eggs, [blank_start]salt[blank_end], flour, [blank_start]sugar[blank_end] and [blank_start]butter[blank_end].

Some recipes for crepes recommend allowing the batter to sit in the fridge overnight to develop the gluten. What can be added to the crepe batter when it becomes too thick? (the most popular ones)

Pasta is cooked best starting with lots of [blank_start]cold[blank_end] water. The correct proportion of pasta to cooking water is [blank_start]450[blank_end] grams of pasta for every [blank_start]6[blank_end] litres of water. You add dried pasta to cooking water when the water is [blank_start]rapidly[blank_end] boiling, so it can evenly move around. [blank_start]Salt[blank_end] is added to the pasta water to flavour the pasta.

What are some causes of pasta sticking together when cooking?

What are some MAIN mistakes that are made when cooking pasta?

You should rinse the pasta to remove the starch because it gives a distinct flavour to the overall dish.

Tefilone creates a smooth pasta surface which is less desirable than a rough surface.

What are the main ingredients for commercially-prepared dried pasta?

Why is water an important ingredient in pastry making?

The biscuit method needs making [blank_start]baking[blank_end] powder, baking soda, and [blank_start]milk[blank_end]. You do not need to [blank_start]knea[blank_end] the dough for conventional pastry dough method. The conventional pastry dough needs [blank_start]cold[blank_end] water.