chapter 7, eggs and dairy

Question 1

what provides complete protein and many other nutritional benefits

Answer 1

eggs

Question 2

what nutrients are contained in an egg?

Answer 2

protein, water, fat, riboflavin

Question 3

list six basic parts of an egg

Answer 3

shell, membrane, egg whites, chalazae, yolk aircell

Question 4

what size egg should be used when preparing a recipe? why?

Answer 4

large eggs should be used, eggs smaller or larger can make a difference in the finished product

Question 5

egg sized

Answer 5

peewee, small, medium, large, extra large, jumbo

Question 6

how should fresh eggs be stored

Answer 6

store them with their wide end up, and keep them in their original container

Question 7

cracked eggs are more likely to be contaminated with:

Answer 7

salmonella

Question 8

what are the advantages of breaking eggs separately

Answer 8

allows you to check the quality of each egg, easier to separate yolk from egg white

Question 9

explain the process of cooking hard-cooked eggs

Answer 9

place the eggs in a pan of cold water
bring water to a boil and then remove the pan from the stove and cover the pan
let eggs sit for 15-18 minutes
drain water, and run cold water, or submerge eggs in ice water

Question 10

what characteristics indicate that scrambled eggs are fully cooked

Answer 10

they will be moist, tender, and fluffy

Question 11

list five of the seven ways that eggs can be used in recipes

Answer 11

binder, emulsifier, garnish, add volume, and thicken

Question 12

name two of the processing steps that are performed before fresh milk is sent to market. explain the effect of each

Answer 12

pasteurizing: milk is heated to a specific temperature for a certain amount of time to kill bad bacteria
homogenized: milk has had its fat molecules broken up and evenly distributed throughout the milk

Question 13

what is the difference between half-and-half and heavy whipping cream

Answer 13

half-and-half: walk milk half cream (milk fat), 10-18% fat
heavy whipping cream: thicker than milk, 30-36% fat

Question 14

describe the proper technique for heating milk

Answer 14

cook milk slowly and at low temperatures

Question 15

what can happen if milk is cooked improperly

Answer 15

milk can scorch (sugar burning) or curdle (clumping)

Question 16

what should be done when cheese begins to mold

Answer 16

for natural cheeses, cut off the moldy portion and use the cheese within 1 week

Question 17

at what temperature does natural cheese have the best flavor

Answer 17

room temperature

Question 18

milk is approx.:

Answer 18

87% water and 13% milk solids