CAPA Chapter 11 Eggs and Breakfast
Exam Questions with Correct
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What are common side dishes for eggs and omelets? - Answer- Breakfast potatoes,
breads, pastries, fritters, fruit, yogurts, and cheeses.
What are two common breakfast potato preparations? - Answer- Hash browns and
home fries.
Hash browns - Answer- A common breakfast side dish. A shredded potato dish. To
prepare from scratch, potatoes are boiled until tender, yet slightly al dente. The potatoes
are then cooled and shredded. Vegetable oil or clarified butter is added to a very hot
saute pan or griddle and the potatoes are cooked until golden brown on both sides.
They need to be served immediately.
Why is the name "hash" browns not a very suiting name for the dish? - Answer-
Because the term "hash" brown refers to a chopped, recooked potato and most people
refer to the shredded potato dish as hash browns.
Home fries - Answer- A simple breakfast potato dish that may or may not be made from
scratch. They are made by peeling and boiling red mealy potatoes until tender yet al
dente. The potatoes are then cooled and diced or sliced and browned on all sides in a
hot saute pan with nutter. They are seasons and served immediately.
Common breakfast breads - Answer- Toast, biscuits, bagels, english muffins, and sweet
muffins.
What are common accompaniments for breakfast breads? - Answer- Butter, honey,
jellies, jams, and preserves.
The majority of restaurants serve a variety of loaf breads as toast. They include, but are
not limited to: wheat, white, rye, multi-grain, and texas toast. They are pre-sliced and
served immediately before service. - Answer- Toast
,Biscuits - Answer- A quick bread made by mixing solid fat, baking powder or baking
soda, salt, and milk with flour. At breakfast they are often topped with sausage gravy or
served as a side for egg dishes and with grits.
Bagels - Answer- Are usually sliced horizontally and then toasted. They are topped with
condiments such as butter or flavored cream cheese. They are also used for a base for
breakfast sandwiches. The flavor of a bagel is usually reflected in the toppings it wears
because most bagels are produced from standard bagel dough. Cinnamon raisin and
pumpernickel bagels are exceptions.
What are typical condiments on bagels? - Answer- Butter, plain or flavored cream
cheese, jams, preserves, and peanut butter.
How are bagels made? - Answer- They begin as a dough that is shaped into a cigar
shaped log. The log is then looped over and pinched to create a circle or bracelet
shape. The raw bagels are then boiled in a malt solution before being baked. Boiling
them first is what gives them their tough, chewy exterior. Warm bagels can then be
dipped in poppy seeds, sesame seeds, garlic and herbs, or coarse salt.
How is hash generally cooked? - Answer- Cooked on the griddle or in a saute pan until
heated through and commonly topped with two eggs cooked to order.
English muffins - Answer- Are often served toasted and also may be used as the base
for breakfast sandwiches. They are usually heated and buttered.
How are english muffins made? - Answer- They are made from a sticky dough with the
addition of sugar and nonfat milk solids. After the dough in kneaded, it is divided into 1
1/2oz portions that are formed into circles. The circles are of dough are precooked on a
griddle until done on both sides. Once cooked and cooled slightly, they are split
horizontally to produce a top and bottom half.
Sweet Muffins - Answer- Cup-shaped quick breads that may be served with any meal.
They include but are not limited to: bran muffins, blueberry muffins, lemon poppy seed
muffins, and pumpkin muffins are often served as breakfast bread. They compliment a
steamy cup of coffee or hot tea and commonly appear on room service menus as well
as breakfast menus.
Breakfast pastries - Answer- Danishes, sweet rolls, coffee cakes, doughnuts, and fritters
are common breakfast pastries.
Also known as a beignet, is a fried donutlike batter that is dropped into a fryer in a
dumpling-shaped portions. They can be sweet or savory. - Answer- Fritter
Sweet caramel apple fritter - Answer- Can be made by cooking a frozen apple wedge in
cinnamon and sugar and then dipping it in a batter and frying it.
, Yogurt - Answer- A lower fat, protein rich food that is not as filling. It is tangy and
custard-like cultured dairy product produced by adding a safe bacteria and an acid to
whole, low-fat, or fat-free milk. It is important to note that it has the same fat content as
the type of milk from which it is produced. Many have added sugar, flavorings, or bits of
fruit added.
Greek-style yogurt - Answer- Creamier and thicker than traditional yogurt. It is made by
straining most of the waterlike whey from the yogurt and adding milk solids during
production.
What is yogurt traditionally served with? - Answer- Fresh fruit, granola or both.
Granola - Answer- A baked mixture of rolled oats, nuts, dried fruit, and honey. They may
also contain other grains, cinnamon, coconut, chocolate bits, and other tasty items.
Yogurts, milks, fresh fruit or porridge. - Answer- What are granola and muesli often
served with?
Muesli - Answer- An unbaked mixture of rolled oats, wheat flakes, oat bran, raisins,
dates, sunflower seeds, hazelnuts, and wheat germ.
Fresh cut fruit, such as bananas, may be added along with milk. - Answer- What kinds
of things can be added to granolas or muesli?
What typically contains more calories, muesli or granola? - Answer- Granola.
What are common ways eggs are used, in addition to being a dish of their own? -
Answer- -As an emulsifier when preparing a consomme or aspic
-As a clarifying agent when preparing breadings and coatings.
-As a thickening agent when preparing custards, puddings and pie fillings.
-As a leavening agent when preparing souffles, sponge cakes, and meringues
What are the four main parts an egg is composed of? - Answer- The shell, shell
membrane, yolk, and albumen (white).
The thin hard covering of an egg that is composed of calcium carbonate. It protects the
yolk and white, though it is fragile and porous. This is why eggs should be stored away
from strong smelling foods such as garlic and onions. The porous shell also allows
moisture within the egg to evaporate over time. - Answer- Eggshell
Protects the yolk and the albumen as well. It is a thin, skinlike material located directly
under the egg shell. - Answer- Shell membrane
The yellow portion of the egg. Although it is only about 1/3 the weight of the egg, it
contains more than 3/4 of the calories and all the cholesterol found in the egg. - Answer-
Yolk
