FSS-1223 Ch 21 Test
A French-style omelet is an omelet with the cooked ingredients folded inside while the eggs are scrambled.
T/F
False
Chicken eggs vary from white to brown to speckled. What is the cause of the many different colors of
eggshells?
-Age of the chicken
-What the chicken is fed
-Size of the chicken
-Breed of the chicken
-Nutritional values
Breed of chicken
, FSS-1223 Ch 21 Test
Coffee became popular in Europe in the _______________.
-18th century
-16th century
-17th century
-14th century
-15th century
17th century
Coffee is NOT judged by _______________.
-Body
-Aroma
-Acidity
-Color
-Flavor
Color
, FSS-1223 Ch 21 Test
Crêpes, which are unleavened pancakes, are cooked in a well-seasoned, steel sauté pan and require little fat to
cook.
T/F
True
Eggs are sold as determined by _______________.
-Breed
-Type
-Color
-Weight
-Size
Weight
Even a tiny amount of egg yolk will prevent egg whites from foaming properly.
T/F
True
A French-style omelet is an omelet with the cooked ingredients folded inside while the eggs are scrambled.
T/F
False
Chicken eggs vary from white to brown to speckled. What is the cause of the many different colors of
eggshells?
-Age of the chicken
-What the chicken is fed
-Size of the chicken
-Breed of the chicken
-Nutritional values
Breed of chicken
, FSS-1223 Ch 21 Test
Coffee became popular in Europe in the _______________.
-18th century
-16th century
-17th century
-14th century
-15th century
17th century
Coffee is NOT judged by _______________.
-Body
-Aroma
-Acidity
-Color
-Flavor
Color
, FSS-1223 Ch 21 Test
Crêpes, which are unleavened pancakes, are cooked in a well-seasoned, steel sauté pan and require little fat to
cook.
T/F
True
Eggs are sold as determined by _______________.
-Breed
-Type
-Color
-Weight
-Size
Weight
Even a tiny amount of egg yolk will prevent egg whites from foaming properly.
T/F
True
