Things To Know Flashcards
Homoginization
Process of breaking down fat globules in milk so they stay integrated instead os separating as cream.
Pasteurization
Heating up a food at very high temperatures for a short time to remove all its bacteria.
How to cook hard boiled egg.
Put eggs in pot
Cover with water just enough to cover all eggs completley
Put over heat to just boiling
Turn off heat an leave eggs in hot water for 12 mins
Remove eggs from pot or run under cold water
How to cook over easy egg.
Cook 3 mins on one side and turn ober and cook other side for 2 mins. Remove from heat.
How to cook scrambled egg.
Break eggs in bowl and whisk. Add milk or cream if wanted.
Pour egg mix in sauté pan over low- medium heat. Stirring the eggs occasionally by letting uncooked egg fall under the cooked portion.
Remove from heat when eggs are set but not overly hard.
3 Functions of an egg.
Shell- protects eggs content
yolk- 1/3 of eggs weight. Contains fat and protein.
white- 2/3 of an egg is albumin.
Common use of wedge of blue cheese:
Cheese tray
Cream cheese
Baking
Cubed cheddar cheese.
Cheese plater.
Grated Parmesan cheese.
Salads.
Sliced provolone.
Cold sandwich.
Shredded mozzarella.
Pizza topping.
How do you identify cheese?
By its color, flavor and texture.
How do you store cheese?
Well wrapped and in a refrigerator. Soft cheeses should be loosely wrapped with grease proof or wax paper.
