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I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? 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. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc 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. A. Amylopectin B. Amylose C. Scrambled egg D. Soft-boiled egg C. Dextrin D. Mucin

I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? 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. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc 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. A. Amylopectin B. Amylose C. Scrambled egg D. Soft-boiled egg C. Dextrin D. Mucin

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? 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. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc 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. A. Amylopectin B. Amylose C. Scrambled egg D. Soft-boiled egg C. Dextrin D. Mucin
Transcribed Image Text:I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? 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. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc 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. A. Amylopectin B. Amylose C. Scrambled egg D. Soft-boiled egg C. Dextrin D. Mucin
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