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Home Economics-Emer > Milk > Flashcards

Milk Flashcards

1
Q

Nutritive value protein

A

HBV
Growth and repair of body cells
Growing child
Recovering from injury

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2
Q

Nutritive value fat

A

Saturated, found in cream
Heat, energy, insulation and protection
Extra source of energy (active)

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3
Q

Nutritive value carbohydrate

A

Sugar in form of lactose
For fast release of energy
Athletes

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4
Q

Nutritive value vitamins A and D

A

For growth, healthy skin, eyes and bones

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5
Q

Nutritive value vitamin B

A

For healthy nerves and release of energy

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6
Q

Why is milk important (non - nutritional)

A

Safe to drink between meals

Quick and nutritious snack for all ages

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7
Q

6 types of milk

A 
Soya milk
Condensed milk
Fortified milk
Skimmed milk
Low fat milk
Whole milk
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8
Q

fortified milk

A

Milk with vitamins (a and d), folic acid, calcium and sometimes omega 3 fatty acid added

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9
Q

Buttermilk

A

Milk left after butter is made, culture of bacteria added for sharp taste, used in baking

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10
Q

Condensed milk

A

Evaporated milk with added sugar, both used in sweet making

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11
Q

UHT milk

A

milk heated to 132°C for one second and then cooled and packed, keeps for maths without refrigeration

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12
Q

Pasteurization

A

Heated to 72°C for 25 seconds
cooled quickly
kills bacteria

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13
Q

Hemoginization

A

Spreads cream evenly throughout the milk

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14
Q

6 uses of milk

A 
On its own as a drink or added to others eg. Tea
In breakfast cereals (hot and cold)
In soups eg. Mushroom soup
Desserts and puddings eg. Rice pudding 
In sauces eg. White sauce
As milk products eg. Cheese
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15
Q

4 effects of heat on milk

A

Bacteria killed
Flavor changed
Protein coagulates (sets), makes skin on milk
Vitamin B and C are lost

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16
Q

6 types of cream and percentages of fat

A 
Standard cream 40
Double cream 48
Reduced fat cream 30
Cream France 30
Soured cream 18
17
Q

Soured cream

A

Culture of bacteria added

18
Q

Culture of bacteria

A

A collection of bacteria grown on a suitable medium

19
Q

4 types of butter

A

Sweet cream butter
Dairy spreads
Unsalted butter
Low fat butter

20
Q

Margarine

A

Made from vegetable oils

21
Q

6 Types of yogurt

A 
Natural
Frozen
Greek
Low fat 
Set
Fruit
22
Q

Uses of yogurt

A 
Straight from carton
In dips and sauces
In cakes and desserts
In Salad dressings and marinades
In savory dishes
Topping for  cereals and fruit
23
Q

Bio yogurt

A

Contains bifido bacteria and acidophilus bacteria which are thought to be good for the digestive system

24
Q

nutritive value of cheese protein

A

HBV, growth and repair of body cells
Growing child or recovering from injury
Good substitute for meat for lactovegetarian

25
Q

Nutritive value of cheese fat

A

Heat, energy, insolation and protection
Very active person
To be eaten in moderation

26
Q

Nutritive value cheese vitamins

A

A and d for growth heathy skin eyes and bones

B for healthy nerves and release of energy

27
Q

Nutritive value cheese water

A

Low water content

28
Q

Cheese protein

A

25.5

29
Q

Cheese fat

A

35.5

30
Q

Cheese carbohydrate

A

0

31
Q

Cheese a and d

A

1

32
Q

Cheese water

A

35

33
Q

Rennet

A

Extract from young animals stomach which contains renin, which separates the milk into curds and whey

34
Q

7 steps in cheeses production

A

Milk Pasteurized to destroy harmful bacteria
Bacteria added to sour the milk
Rennet added to clot the milk
Milk is now curd (solid0 and whey (liquid)
Whey removed, curd cut into pieces and salted
Cheese is pressed into moulds (harder pressed = harder cheese)
Stored to mature from 3 to 12 months

35
Q

Classification of cheese and 2 examples each

A

Hard- cheddar, Parmesan
Semi soft- Edam, part salut
Soft- Brie, mozzarella
Blue veined- Irish blue, Gorgonzola

36
Q

6 uses of cheese

A 
Salad dressings
Savory dishes
Baking
Desserts
Sauces
On its own
37
Q

3 Effects of Heat on cheese

A

Protein coagulates (sets)
Fat melts
Overcooking make sit hard to digest

38
Q

6 storage of dairy products

A 
Best before date
Cover
Milk out of sunlight
Wrap up cheese
Remove cheese of fridge 1 hour before eating
Pour milk into glass jug

Home Economics-Emer (11 decks)

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