Author Question: When cooking eggs in a microwave, a. a browning dish is required for a poached egg. b. do not ... (Read 108 times)

APUS57 · **on:** Aug 19, 2018

When cooking eggs in a microwave,
a. a browning dish is required for a poached egg.
b. do not puncture the yolk for shirred eggs.
c. water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
d. microwaving is completed when scrambled eggs are just past the runny stage.
e. none of the above

Question 2

Which of the following statements is correct regarding methods for hard-cooking eggs?
a. A drawback of the hot-start method is that eggs may crack when lowered into the water.
b. A drawback of the hot-start method is that the eggs may be more difficult to peel.
c. A drawback of the cold-start method is that the process requires more attention.
d. An advantage of the cold-start method is that the egg white by the shell's surface stays soft and does not overcook.