B 18. This structure of the egg accounts the 67% liquid weight of the ege

A. Air cell

B. Albumen/Egg white

C. Chalaza

D. Yolk

A 19. The process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or

mechanically.

A. Manual dishwashing

B. Mechanical dishwashing

C. Sanitizing

D. Ware washing

C 20. in manualuisiwasiting Rinsing is ine

Siep iuuu.

A. 1 B. 2 C. 3 D. 4

B 21. How many market forms of eggs are available in the market?

A. 2

B. 3

C.4

D.5

D 22. One of the effects of eggs being heated is?

A. coagulation of fats

B.coagulation of ligament

C. coagulation of meat

D. coagulation of protein

D 23. There are five uses of egg one of which is?

A. eggs as emulsifier

B. eggs as flavor

C. eggs as seasoning

D. eggs as tenderizer

A 24. What is the optimum cooking time for eggs in shell?

A. 15-20 minutes

B. 15-25 minutes

C. 20-25 minutes

D. 20-30 minutes

C 25. Which foam formation the peaks hold their shape, even when bowl is being tipped?

A. frothy

B. stiff foam

C. soft foam

D. soapy foam

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