milk and eggs test

Question 1

cookery principles of egg and milk

Answer 1

moderate temps and exact cooking times

Question 2

air space in egg

Answer 2

indicator of freshness

Question 3

shell on an egg

Answer 3

protects and is porous

Question 4

inner membrane

Answer 4

further protects

Question 5

whites (albumen)

Answer 5

3 distinctive layers

Question 6

chalazea

Answer 6

thickest part of white and holds yolk in place

Question 7

yolk

Answer 7

full of protein iron and b vitamins, contains animal fat

Question 8

storage of eggs

Answer 8

keep in carton
keep refridgerated
store away from strong smelling foods

Question 9

proteins found in dairy foods

Answer 9

protein
calcium
vitamins a
vitamin B12

Question 10

whole milk

Answer 10

3.3 % fat

Question 11

low fatmilk

Answer 11

1-2 % fat

Question 12

skim milk

Answer 12

trace amounts of fat

Question 13

pasturized

Answer 13

milk that is heat treated to kill enzymes and harmful bacteria

Question 14

ultra pasterized

Answer 14

milk that is heated to a higher temp and can be refridgerated longer

Question 15

homogenized milk

Answer 15

when the fat is broken down and evenly distributed in the milk so it does not seperate

Question 16

cultured

Answer 16

harmless bacteria are added after pasturization to cause milk to ferment giving them and acidic tangy flavour

Question 17

buttermilk

Answer 17

originally from fluid left after cream was shurned but now is made from cultured low fat or skim milk- often dry milk non fat solids are added

Question 18

chocolate milk

Answer 18

has a cocoa or chocolate sweetner added

Question 19

kefir

Answer 19

beverage similar to yogurt- originally made from camels milk but in the US is made from cultured cows milk

Question 20

non fat dry milk

Answer 20

powdered form of skim milk

Question 21

evaporated milk

Answer 21

canned whole or skim milk that contains only half the amount of water as regular milk

Question 22

skin

Answer 22

when protein solids clump together, forming a skin on the surface

Question 23

scorching

Answer 23

burning- milk solids fall to the bottom of the pan, stick and burn

Question 24

curdling

Answer 24

when milk seperates into curdles and whey

Question 25

storing milk products

Answer 25

make sure containers r sealed properly/tightly
store immediately when u get home
refridgerate all dairy foods in their original containers

Question 26

ice cream

Answer 26

whipped frosen mixture of milk,cream, sweetners and flavours

Question 27

ice milk

Answer 27

similar to ice cream but less fat and more sugar

Question 28

ripened cheese

Answer 28

made from curds to which ripening agents have been added ex bacteria,mold- soft to very hard cheeses

Question 29

unripened

Answer 29

made from curds that have not been aged, makes specialty cheeses

Question 30

two proteins involved in making milk products

Answer 30

casein and whey

Question 31

sweetened condensed milk

Answer 31

concentrated sweetened canned milk

Question 32

scalded milk

Answer 32

when milk is heated to just below the boiling point. to get this use low heat and cook only until bubbles appear around the sides of the pan

Question 33

methods of preventing curdling

Answer 33

use low temps

stir the mixture

Question 34

causes of curdling

Answer 34

when milk is heated with acidic foods

also by salt or high heat

Question 35

how can skin be prevented

Answer 35

cover the pan or stir the mixture gradually. if it forms use a wire wisk to beat it back into the mixture

Question 36

how can scorching be prevented

Answer 36

use low heat

stir the mixture