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TRUE OR FALSE

9. A FRIED EGG SHOULD HAVE A YOLK COVERED WITH A THIN FILM OF COAGULATED EGG WHITE AND STILL REMAIN SLIGHTLY FLUID LIKE SUNNY SIDE UP AND BASTED.

10. A MOIST TEXTURE IN COOKING OMELET AND SCRAMBLED EGG IS A QUALITY EGG DISH.

11. CONTRASTING COLOR OF WARES AND FOOD ITEMS SHOULD BE CONSIDER IN PRESENTATION OF EGG DISH.

12. BREAD AND PASTA IS AN EXAMPLE OF GARNISHING.

13. OMELET CAN BE STIRRED OR NOT STIRRED WHEN COOKING IT

14. EGG SCARMBELED IS INNOVATIVE WHEN ADDING WITH MUSHROOM, DICED ONION AND CHEESE.

15. BOILED EGG SHELL IS EASIER TO REMOVE WHEN WASHING THEM COLD WATER JUST AFTER COOKING.

PLEASE HELP PO​

TRUE OR FALSE9 A FRIED EGG SHOULD HAVE A YOLK COVERED WITH A THIN FILM OF COAGULATED EGG WHITE AND STILL REMAIN SLIGHTLY FLUID LIKE SUNNY SIDE UP AND BASTED10 class=

Sagot :

REAJOAN08GO

Answer:

true

true

false

true

true

REYBRIOBOGO

Answer:

9.False

10.True

11.False

12.False

13.True

14.True.

15.True

Explanation:

Hope it's help thank you.

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