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
