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Test 2 Flashcards

1
Q

Cheese Making Process

A

pasteurized milk – add acid – starts to coagulate – add rennet starts to separate into

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2
Q

CURDS

A

PROTEIN AND FATS

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3
Q

WHEY

A

MILK SUGARS – VITAMINS AND MINERALS

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4
Q

Cheese Facts 2

A

Other cheeses are formed with bacteria (Swiss/Emmentaler) or mold (France/ Roquetfort) *

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5
Q

Cheese Firmness

A

Ranges from soft brie to hard parmesan

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6
Q

Cottage cheese

A

soft curd – made almost daily short shelf life 5, 10 ,25 lb container

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7
Q

PROCESSED CHEESES

A

American, Swiss, Cheddar
Made with a cheddar process – heated and formed into either 30 pound blocks or 5 lb loaf and sliced and wrapped
Emulsifiers added to allow for even melting – extended shelf life

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8
Q

Pasteurized Processed Cheese

A

100%

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9
Q

Pasteurized Processed Food

A

at least 51%

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10
Q

Pasteurized Processed Product

A

less than 51%

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11
Q

Vintage

A

in the US 95% of the wine came from the year listed on the bottle

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12
Q

Varietal

A

states the name of the variety of grape used to make the wine at least 75% can be as high as 95%

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13
Q

Wine ABV

A

Table wines usually avg 10 – 14% alcohol 14 to 24 % in dessert wines

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14
Q

Brandy

A

distilled grapes

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15
Q

French Cheeses

A

Roquefort, Camembert, Brie

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16
Q

Italy Cheeses

A

Parmesan, Gorgonzola, Ricotta

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17
Q

Dutch Cheeses

A

Edam, Gouda

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18
Q

Swiss Cheeses

A

Emmentaler, Gruyere

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19
Q

English Cheeses

A

Stilton, Cheshire

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20
Q

German Cheeses

A

Limburger, Muenster

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21
Q

Half and Half

A

not really classified as a cream product – it is a mixture of milk and light cream – its milk fat content is in the range of 10-12 %

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22
Q

Light Cream

A

to be labeled cream the product has to have a minimum of 16% milk fat and the range is usually 16 – 18 %

23
Q

Cream

A

the range is 20 – 25% milk fat

24
Q

Coffee Creamers

A

individual ½ oz containers – packed with name of operation

Non- Dairy Creamers – packed similar – coffee mate – many different flavors

25
Q

Whipping Cream

A

Light 30% Heavy or Extra Heavy 36% or higher

Sour Cream – 18% with a lactic acid added

26
Q

BUTTER

A

is 80% milk fat

27
Q

Butter Sizes

A

Sold 30 pound cases – one pound blocks or ¼ pound sticks – 30 lb case
64 lb cube or tub – pats or patties – 5 lb boxes cut 70-96 per lb wrapped or on plastic

28
Q

Whipped butter

A

where air has been incorporated into the product to make it easier to spread

29
Q

Top grade is

A

AA

30
Q

MARGARINE

A

Looks like tastes like but it is not butter instead it is a vegetable oil based product – stabilized through a process called hydrogenation - less expensive –packaged the same – must be labeled
as margarine

31
Q

ICE CREAM

A

Competitive – 10% milk fat Average – 12% -Premium – 15%

32
Q

French ice cream contains

A

egg solids

33
Q

Vanilla Ice Cream

A

only pure vanilla is used for flavoring

34
Q

Vanilla Flavored Ice Cream

A

pure vanilla and a fortifier used but vanilla predominates

35
Q

Artificially Flavored Ice Cream

A

the artificial or synthetic flavor predominates

36
Q

ICE MILK

A

milk fat is within 2 to 7%

37
Q

SHERBET

A

is a fruit juice added to milk - has 1% milk fat

38
Q

ICES

A

fruit juices – no milk fat 0%

39
Q

Composition of whole milk

A 
Water – comprises most of the liquid
Fat – minimum is 3 ¼%
Protein – is called Casein
Carbohydrate – Lactose
Ash – assorted vitamins and minerals
40
Q

Milk is homogenized to

A

make the fat remain suspended in the solution

41
Q

Pasteurized to

A

destroy harmful bacteria by heating quickly at a high temperature

42
Q

Fortified by

A

adding vitamins usually A & D

43
Q

Eggnog

A

has ½% egg yolk solids

44
Q

Organic Milk

A

farmers use only organic fertilizers

45
Q

Skim

A

0.1% -0.5%

46
Q

Top Grade for

A

Milk is A

47
Q

Filled Milk

A

is where the milk fat has been substituted usually with a vegetable oil

48
Q

Buttermilk and Yogurt

A

Two milk products that have a bacteria culture that coagulates the protein

49
Q

SHOLLES

A

5 gallon box dispensers

50
Q

Cogs/Sales

A

Food Cost

51
Q

PRODUCE

A

45 DEGREES

52
Q

DAIRY AND MEAT

A

40 DEGREES

53
Q

SEAFOOD

A

30 DEGREES

54
Q

STAMP INFO

A

date/time – invoice or PO # - name of receiver – acceptance – rejection (along with credit slip) – assures quantity

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