Study

Egg & Dairy

  •   0%
  •  0     0     0

      Back   Restart
  • High temps, acids, and salts can cause milk to coagulate and form clumps called curds. This is known as
    Curdling
  • The process where milk is hit at a high temperature to destroy harmful bacteria is called
    Pasteurization
  • The part of the egg where all of the cholesterol is located
    Yolk
  • How do you know when a microwaved egg is fully cooked?
    When it is set and no longer runny
  • What can you do to save a milk mixture that has curdled?
    Beat it vigorously until smooth
  • What is the standard egg size used in most recipes?
    Large
  • Why could it be dangerous to store dairy in the side doors of the fridge?
    Too much warm air could make it spoil
  • An egg with a large egg cell is an indicator that the egg....
    Is old
  • Someone trying to watch their cholesterol should eat what type of omelet?
    Egg white
  • milk that has had 60% of water removed
    Evaporated milk
  • milk that has 50% of the water removed and 44% of sweetener added
    Sweetened condensed
  • A thin and watery albumen is an indicator of a ______ quality egg
    Low
  • What determines the color of an egg shell?
    The breed of the hen
  • 2 ways dairy should be stored
    In the coldest part of the fridge & in covered container
  • The sugar found in milk is called
    Lactose
  • When cooking with milk, you should ______ it frequently
    stir
  • Milk containing 0% milk fat is called
    Skim/nonfat
  • A solid layer that often forms on the surface of milk during heating is called
    Scum Formation
  • The addition of vitamins and minerals to dairy products would be called
    Fortified
  • This part of the egg grows larger as the egg ages
    Air cell
  • What are TWO factors that contribute to the size of an egg?
    Age, breed and weight of hen. Environmental factors
  • A clear and thick albumen is a sign of a _____quality egg
    High
  • Rank the 3 grades of eggs from highest quality to lowest quality (B, AA, A)
    AA, A, B
  • True or False: Brown-shelled eggs are more nutritious than white-shelled eggs
    False
  • the smaller the piece of cheese, the ________ it will cook.
    Faster
  • The clear liquid egg white inside the egg
    Albumen
  • What is the primary purpose of using heavy whipping cream in dairy recipes?
    Thickener
  • Buttermilk, sour cream and yogurt are examples of this type of milk
    Fermented
  • A mechanical process that prevents fat molecules from separating and rising to the top of milk.
    Homogenization
  • What is a roux?
    Equal parts fat and flour
    • Your experience on this site will be improved by allowing cookies.