egg, milk Flashcards
1
Q
grading
A
AA, A, B
2
Q
Jumbo: oz, Small: oz
A
30oz 18oz
3
Q
egg substitutes higher in
A
Sodium
4
Q
during storage: loss of what make egg more alkaline
A
Carbon dioxide
5
Q
Milk protein 80%
A
casein
6
Q
acid will cause ___to form curd
A
casein
7
Q
__is liquid in acid
A
whey
8
Q
buttermilk instead of reg, increase:___
A
increase baking soda
9
Q
___precipitate out when heated
A
Whey
10
Q
butter is __fat margerine is ___ fat
A
milk animal
11
Q
heavy cream fat %
A
> 36 fat
12
Q
medium cream
A
30-36% fat
13
Q
whipped cream
A
35% fat
14
Q
cheese add __enzyme ___coagulate
A
rennet, casein
