Egg, Milk and Cheese test review

Define process cheese and cheese food

*Processed cheese- Made from a blend of unripe & ripe cheeses, cheeses are heated & emulsifier is added. *Cheese food- Similar, but contains more moisture & less fat.

How much milk is needed to make one pound of cheese

1 gallon

One large egg measures ____ tablespoons or a ____ cup of liquid.

4, 1/4

Natural and process cheese may be kept in the refrigerator for how long

4-6 weeks

An omelet is

Beaten egg mixtures that are cooked without stirring & served folded in half

A strata contains

Bread, egg, cheeses

What does calcium do for the body?

Builds strong bones, keeps joints free of inflammation

Least expensive form in which to buy cheese is

Buying in large pieces- Not sliced

Name of milk protein ________ Name of milk carbohydrate

Casein's, Lactose

Osteoporosis is

Condition resulting from a calcium deficiency, which is characterized by porous, brittle bones.

Define roux

Cooked paste of fat and flour

An example of un-ripened cheese

Cottage cheese, cream cheese, farmer's cheese

Fresh milk should be stored _____

Covered & Stored in coldest part of refrigerator

The solid part of milk that settles out in making cheese is called

Curd

If cheese has mold on it,

Cut mold off so rest can be eaten

Milk is fortified with Vitamins _______

D, A, B

What is the procedure for hard cooking eggs in the shell?

Deep pan, cold water, bring to boil, remove pan from heat after 15 min.

Purpose of pasteurizing milk

Destroys harmful bacteria

What type of emulsion is mayonnaise?

Droplets suspended in water-based liquid so the 2 liquids will not separate

When scrambling eggs, what happens if too much liquid is added?

Eggs will be watery

Milk that has had about 50 percent of the water removed is called

Evaporated milk

Nutrient in cheese that has the most energy value

Fat

When is sugar added when making a meringue?

Gradually- as you continue beating egg white

Principles of cheese cookery include

Heat can adversely affect cheese. High temp can protein over-coagulated

What is the job of the chalaza?

Helps keep yolk in place

Sharpness of cheese is determined by

How long it has aged

What is a way to use less than fresh or Grade B eggs?

In other food products

Where and for how long can eggs be stored?

In refrigerator up to 4-5 weeks

Because egg whites can hold air, eggs are good:

Leavener

What are benefits of choosing reduced fat or fat free dairy products?

Less calories & fat, helps muscles contract

Recipes are standardized for which size of egg?

Medium to large egg

Milk that has had all of the water removed is called

Nonfat dry milk

The greenish ring that forms around the yolk in hard-cooked eggs is caused by:

Overcooking (harmless)

Purpose of homogenizing milk

Prevents cream from rising to the surface of milk

The nutrient that influences the principles of cheese cookery

Protein

Eggs are a good source of these nutrients:

Protein, vitamins, minerals

In high quality eggs the size of the air cell is _______

Smaller

Scum can be prevented by

Stirring the milk during heating & covering the pan

Which is more perishable: Salted or sweet butter?

Sweet butter

Milk that has had 50% water removed and 45% sugar added is

Sweetened condensed milk

What factors prevent an egg foam from forming?

Temperature, beating time, fat, acid, and sugar

Syneresis means

The leakage of liquid from a gel

Coagulate means

To change to a solid or semisolid state

Cheese that has not been cured or ripened is

Unripened cheese

Does ripened or un-ripened cheese spoil faster?

Unripened cheese

Curdling can be prevented by

Using low temperatures & fresh milk

A vitamin present in milk but missing in cheese

Vitamin B

The remaining liquid is called

Whey

Examples of cultured milk

Yogurt, sour cream, buttermilk

Which part of the egg contains the most nutrients?

Yolk