Dairy & Eggs

The three grades are ___, ___, and ___. Which one is the best and used when appearance is important?

-AA; A; B -A

Functions of Eggs -as their protein coagulates during cooking, they hold ingredients together (meatloaf) -protein surrounds drops of oil (fat) which keeps ingredients from separating; can be temporary or permanent; incorporate ___ when beaten

-binder -emulsifier; air

Storing Dairy Products Store dried and canned milk in a ____, ___ place.

-cool -dry

Storing Cheese -it should be _______ or tightly _______ -cheese can become _____ if it is stored improperly or kept too long

-covered; wrapped -moldy

Egg sizes can be _____ _____, _____, or ______.

-extra large -large -medium

Cooking with Milk When cream is whipped... -air bubbles are incorporated & a ____ forms -the ___ _________ in the cream clump together

-foam -fat particles

Eggs are sold according to _____ and ____.

-grade -size

_____ ________ _____ has the most fat, then _____ _______ _____, then _____ _____ or ______ _____.

-heavy whipping cream -light whipping cream -light cream -coffee cream

-all cheese is made from ____ -the milk is __________ and the ____ is separated from the ____

-milk -coagulated; curd; whey

Cooking with Cheese -if cheese is cooked at too a high temperature or for too long a time, the proteins ____ _________ -the cheese will then become _____ and _______

-over coagulate -tough; rubbery

Eggs are an excellent source of _______. They contain Vitamin __ (for eyes) and Vitamin __ (works with Calcium) (yolks; white- riboflavin)

-protein -A -D

Storing Eggs -eggs should be stored in the ____________ in the ______ -eggs should be used within _____ and ____ weeks of being bought

-refrigerator; carton -three; four

What is white sauce, and how is it made?

-thickened milk product -melt fat & mix with flour, milk, & seasoning (roux)

Cooking Eggs -define coagulation -use ___ to ______ heat

-thickens & forms a solid mass; egg while at lower temperature than yolk -low; medium

Baked Eggs 1. _____ egg into a custard cup. 2. Put custard cup in a _______ casserole dish field with 1 inch of ____ water. 3. Bake egg at 350*F for ______ to ________ minutes depending on firmness desired.

1. break 2. shallow; warm 3. twelve; eighteen

Scrambled Eggs 1. _____ egg into a bowl. 2. ____ the egg with a fork or whisk. 3. Add one teaspoon of ____ or _____ per egg. 4. ____ mixture into lightly greased skillet. 5. ____ flat edged spatial across the bottom of the skillet.

1. break 2. whip 3. milk; water 4. pour 5. draw

Poached Eggs 1. _____ egg into a custard cup. 2. ____ the egg into 2-3 inches of _________ water. 3. Cook until the white is ____, and the yolk is _________ (3-5 minutes). 4. ______ the egg with a slotted spoon from the liquid.

1. crack 2. slip; simmering 3. firm; thickened 4. remove

Hard Cooked Eggs 1. Place the eggs in a ____ ___. 2. Add enough ____ water to come 1 inch above the eggs. 3. _____ the pan, and quickly bring the water to a ____. 4. Immediately ______ the pan from the heat. 5. Let the eggs remain in the water for ______ to ________ minutes. 6. Cool them under ____ running water, or place them in a bowl of ___ _____.

1. deep pan 2. cold 3. cover 4. remove 5. twelve; eighteen 6. cold; ice water

Soft Cooked Eggs 1. Place eggs in ____ ___. 2. Add enough ____ water to come 1 inch above the eggs 3. _____ the pan, and quickly bring water to a ____. 4. Immediately ______ the pan from the heat. 5. Let the eggs remain in the water for ____ to ____ minutes, depending on degree of doneness.

1. deep pan 2. cold 3. cover; boil 4. remove 5. four; five

Fried Eggs 1. Add _________ ___ or a small amount of fat. 2. Cover the pan, and cook the egg until the _____ is completely set, and the ____ begins to thicken. 3. ____ the egg. 4. It's ready.

1. vegetable oil 2. white; yolk 3. turn

Cooking with Milk During heating, milk develops a scum, which is?

A solid layer that forms at the surface of milk which is made of solids and fats; stir milk to prevent scum.

What is it called when cheeses are further stored to develop flavor?

Aging

Cooking with Milk When heated, milk can sometimes scorch, which is?

Burning that results in color change; turns brown; use low heat.

What is sweet butter?

Butter made without salt.

What is whipped butter?

Butter that has air whipped into it.

What are some examples of labor and color?

Cakes- browning quality to crust

What is process cheese?

Cheese that can be made into other products.

Egg yolks are high in ___________.

Cholesterol

What type of process cheese is a mixture of unripened and aged ripened cheeses blended without heat?

Coldpack cheese

Cheese is an excellent source of _______ ________.

Complete proteins

What are milk solids?

Contains most of the vitamins, minerals, protein, and sugar.

What type of milk has some of the water removed and costs less?

Evaporated milk

What is it called when nutrients have been added to milk? Vitamin D is added to whole milk, and Vitamin A & D are added to skim milk.

Fortification

Storing Dairy Products Store frozen desserts in the _______.

Freezer

Ice cream, frozen yogurt, and Sherbet are examples of what?

Frozen dairy desserts

This is determined by the condition of both the shell and yolk, thicknesses of the white (albumen), and air cell size.

Grade

What is a mechanical process that prevents cream from rising; this breaks up milk fat into tiny particles?

Homogenization

What type of process cheese has a large portion of milk fat replaced by vegetable oils, such as American cheese?

Imitation cheese

What type of milk has been treated with lactose to breakdown the milk sugar?

Lactose-reduced milk

Cooking with Cream Usually, _____ _____ is used when cooking.

Light cream

What type of milk has SOME of the fat removed?

Low fat milk

Cheese is a concentrated form of ____.

Milk

What is it called when milk is heated to destroy harmful bacteria?

Pasteurization

What type of process cheese is made from a blend of unripened and ripened cheese; the finished product is smooth and creamy, such as cheese spread.

Pasteurized process cheese

Storing Dairy Products All dairy products are highly __________.

Perishable

Cooking with Milk High temperatures, acids, or salts can cause milk to curdle which is?

Proteins in milk coagulate and form curds; use low temperatures.

Storing Dairy Products Store milk and butter in the ____________.

Refrigerator

What type of cheese is stored at a specific temperature to develop texture and flavor, and bacteria, mold, yeast, or enzymes are used. Examples include cheddar, mozzarella, and are classified as soft, hard, semi-soft, semi-hard.

Ripened cheese

What type of milk has MOST of the fat removed?

Skim or nonfat milk

What type of milk has some of the water removed and is sweetened?

Sweetened condensed milk

What is milk fat?

The fat portion of the milk.

What is it called when heat causes liquids to thicken?

Thickener

True or False Milk goes through several processes before it is sold in the grocery store.

True

Cooking with Milk What is caramelization?

Turns brown.

What type of cheese is ready for marketing as soon as the whey has been removed and is not allowed to ripen or age? Examples include cottage cheese, cream cheese, farmer's cheese, and ricotta cheese.

Unripened cheese

What type of milk has 3.25% milk fat and 8.25% milk solids?

Whole milk