How to Make an Omelet

1. Omelets made in __________ pans are cooked very quickly over high heat.

• a)  non-stick
• b)  carbon steel

2. Which pan is most suitable for making a two-egg omelet?

• a) 
  
• b) 
  
• c) 
  

3. Which omelet was cooked in the proper-sized pan?

• a) 
  
• b) 
  

4. When making an omelet in a non-stick pan, which utensil is most suitable?

• a) 
  
• b) 
  

5. When making an omelet, blend the eggs with a _________.

• a)  whisk
• b)  fork
• c)  mixer

6. Which eggs have been properly blended for an omelet?

• a) 
  
• b) 
  
• c) 
  

7. What caused the streaks or flecks of white in this omelet?

• a)  Too many egg whites were used.
• b)  The eggs were not fully blended prior to cooking.
• c)  The eggs were not scrambled enough at the beginning of cooking.

8. For the optimum flavor, omelets should be seasoned _______ cooking.

• a)  before
• b)  during
• c)  after

9. When cooking an omelet in a non-stick pan, the heat should be on:

• a)  low.
• b)  medium to medium-low.
• c)  high.

10. What may have caused the holes or tears in this omelet?

• a)  The eggs were not properly blended before being cooked.
• b)  The eggs were over-blended and whisked before being cooked.
• c)  During cooking, the pan was not shaken enough, the eggs were not stirred enough and the gaps were not filled in with unset egg.

11. Which omelet is ready to be rolled?

• a) 
  
• b) 
  

12. Which omelet is properly cooked?

• a) 
  
• b) 
  

13. For even flavor and due to the quick-cooking process, herbs can be added directly to the egg mixture prior to cooking.

• a)  True
• b)  False

14. What is the difference between an omelet and a frittata?

• a)  They contain different ingredients.
• b)  Just before rolling a frittata, extra ingredients are placed onto the egg; whereas in an omelet, they are added directly to the eggs during cooking.
• c)  Just before rolling an omelet, extra ingredients are placed onto the egg; whereas in a frittata, they are added directly to the eggs during cooking.

15. When filling an omelet with ingredients that contain a high water content, they should be cooked first to remove the excess water.

• a)  True
• b)  False

16. Which is the better way to stuff an omelet?

• a) 
  
• b) 
  

17. An egg white omelet must be fully cooked before rolling.

• a)  True
• b)  False

18. It is important to use fresh eggs when making omelets.

• a)  True
• b)  False