Clil Technology YEAR 2 | Baamboozle - Baamboozle

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a substance, containing the enzyme rennin, used for curdling milk in making cheese

rennet

What is always the first step in making cheese?

Milking the cow

Milk is heated to 50ºC then homogenised, it is then bottled and heated to 110º for 30 minutes

Sterilisation

Which process kills the bacteria found in milk?

Pasteurization

Where do farmers get the water from to keep the paddy fields wet?

water from nearby rivers by irrigation and rain

What conditions does rice like growing in?

Wet and warm

When you obtain food from a shop or a supermarket or from a restaurant.

Buying food

In order to get the sugar juice to crystalize what do they add?

sugar crystals

Why are rice grains put under the sun or in silos?

for drying up the rice grains for longer storage

Sugar cane is a ________ resource?

renewable

When milk comes directly from the cow, contains all the fat and has not been processed in any way.

raw milk

How long does it take for the grains of rice to grow completely?

three months

Cultivation is the act of caring for or raising plants

Growing food

What is "threshing" in rice production?

to separate the rice grains from the leaves by hitting

What is the liquid called that is drained from the cheese?

whey

Sugar is made from several sources but mostly it comes from _____ and _______?

sugar cane and sugar beets

Why is the milk spun 4000 times per minute??

to separate the milk from the cream

Milk is homogenized to ensure the cream is mixed in thoroughly. TRUE or FALSE?

TRUE

Sugar cane is a renewable resource, because after cutting it ........

grows again without having to replant it

Name 3 animals that cheese comes from?

cow, sheep and goat

After the milk becomes solid how do they divide up the cheese?

cut it into squares

The act of picking food from plants, trees or from the ground

Collecting food

What is the process called when milk is heated to 75ºC for 25 seconds then cooled to 5ºC quickly.

Pasteurisation

Milk is pressed through a fine mesh to separate the fat into smaller molecules so it's distributed evenly throught the mixture.

Homogenisation