Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin
Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin
ChapterU1: Alchemy: Matter, Atomic Structure, And Bonding
Section: Chapter Questions
Problem 15STP
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Transcribed Image Text:Select the letter of the correet answer. Write your answers on your answer sheets.
1. Which of the following knives is use for decorative works such as gamishes?
C. Channel knife
D. Paring knife
A. Bread knife
B. Butcher knife
2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.
A. Hand washing
B. Manual ware washing
3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg
size.
A. Chalaza
B. Germinal disc
C. Mechanical ware washing
D. Washing machine
C. Shell
D. Yolk
4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently
cooking until the egg holds its shape?
A. Fried egg
B. Poached egg
5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together
500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled
starch mixtures.
C. Scrambled çgg
D. Soft-boiled egg
A. Amylopectin
B. Amylose
C. Dextrin
D. Mucin
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