Question

1. which of the following is not a method of heat transfer for a dry - heat method?

a oil in the pan
b the metal of the pan
c radiant heat
d steam

1. what type of egg is being described below:

these eggs have fully set whites. the yolks are thickened and hot.
a hard cooked
b coddled
c soft - cooked
d medium - cooked

1. which of the following is the fat found in egg yolks that acts as a natural emulsifier?

a unsaturated fat
b lecithin
c sorghum
d amaranth

Explanation:

4.

Dry - heat cooking methods involve heat transfer without moisture. Oil in the pan (conduction and convection in the oil), the metal of the pan (conduction), and radiant heat (e.g., in an oven) are dry - heat transfer methods. Steam is a moist - heat transfer method.

• Hard - cooked eggs have fully set whites and yolks that are firm.
• Coddled eggs have whites that are not fully set.
• Soft - cooked eggs have whites that may not be fully set and runny yolks.
• Medium - cooked eggs have fully set whites and thickened, hot yolks.

• Unsaturated fat is a type of fat but not a natural emulsifier in egg yolks.
• Lecithin is the fat in egg yolks that acts as a natural emulsifier.
• Sorghum is a grain, not a component of egg yolks.
• Amaranth is also a grain, not relevant to egg yolk components.

Answer:

D. steam

5.