FDNS exam 2
what pasta will be firmer 1. semolina flour + egg 2. semolina flour no egg
1
half and half % fat
10.5-18
Rennin (chymosin) Functions best at
104-108 F & Faintly acidic environment
standard pasteurization time and temp
145 F for 30 min 161 F for 15 sec
cream: no less than % fat
18
white rice to water ratio
1:2
brown rice to water ratio
1:2.5
reduced fat milk
2%, 1%, nonfat (skim) Fat goes down, water content goes up
Ultra-high temp (UHT) time and temp
280 F for 2 sec
Whole milk is greater than or equal to __% fat
3.25
light whipping cream % fat
30-36
heavy whipping cream: no less than % fat
36
evaporated milk has _% water removed
60
top grade of cheese
AA
Imitation milk
Almond, soy etc Vegetable fat instead of milk fat Alternate source of protein Vegan Not = to nutrient content of cows milk
oats are good sources of
B vitamins and iron fiber
ice cream making process
Begins w belding of ingredient, followed by rapid cooling and freezing
Disadvantage of homogenizing milk
Causes milk to coagulate more readily from heat or acid
ice cream is classified as a
Colloidal dispersion- classified as a foam
Filled milk
Contains fat, other than milk fat Water, nonfat milk solids, emulsifier, color & flavoring Purpose: dairy like product w out butter fat or cholesterol Not = to nutrient content of cows milk
curd formation in cheese processing
Curd formation: Lactic acid producing bacteria or coagulating enzyme
5 functions of eggs
Emulsifies Produces foams Forms gels Coats Clarifies
Shredded cereal
Grain is cleaned and cooked till soft and rubbery Cooled and fed into shredders Layered shredded wheats
LBV or HBV protein in milk
HBV (complete)
what kind of protein does cheese have
HBV, complete
how to make buttermilk
Low fat or nonfat milk ¼ vinegar or lemon juice added to 1 qt of milk (buttermilk substitute) Sit for 15 min then can use
Acidophilus milk
Low fat or nonfat milk cultured w L acidophilus Help intestines have maintain proper balance of microbes
Purpose of homogenizing milk
Make a smooth emulsion
Puffed cereal
Pressure chamber Will expand / puff or pop Always a little water in grain Ex: rice krispies
ripening process of cheese
Process from the time of precipitation of the curd to the desired end product
Non-dairy whipped topping
Sugar, hydrogenated veg oil, sodium, caseinate, emulsifiers
Benefits of rye w out string flavor
Triticale
granular cereal
Yeast containing dough Fermented and baked Final processing - broken up, dried and brown Ex: grapenuts
4 things that can coagulate milk
acids, enzymes, phenolic compounds, salt
rennin is
animal enzyme, naturally occurring
milk is packaged
aseptically
Evaporated milk used often in __ and is
baked goods; Shelf stable
Brown rice contains what part of the grain that white rice doesn't
bran
presence or absence of what affects cereal cooking time
bran- takes longer
shell color of egg determined by
breed of hen. no effect on quality
besides vit D and A what is milk often fortified with
calcium
cheese is a good source of what nutrient?
calcium
Evaporated milk characteristics
canned, kept at room temp
most prevalent protein in milk
casein
Examples of extruded products
cheerios, alphabet shaped pasta
Medium and short rice becomes __ after cooking. best used for
clingy and sticky Sushi
quinoa is a complete/incomplete protein
complete
polenta is made from
corn
sour cream is
cultured light cream
casein is AKA
curd
sugars effect on whipping cream stability
decreases stability, and volume. Increases time required
heat ___ and ___ egg protein
denatures and coagulates
what has an impact on color of yolk
diet of hens
2 main purposes of cereal cookery
digestibility palatable
Lactose is what type of sugar?
disaccharide
milk consumption as a whole is
down
semolina flour is made from
durum wheat
Milk is an example of what type of mixture?
emulsion
yolk is what kind of mixture
emulsion of fat and water Lecithin and lysolecithin
what part of the grain is white rice
endospore
what is lactase
enzyme in SI, breaks down lactose
Flaked cereals
extruded flakes. frosted flakes
quinoa is high in
fiber K, Mg, Fe
rolled oats
flattened groats. decreased cooking time
adding salt to ice cream lowers the
freezing point
Pasteurization of milk is required by law for (2)
grade A milk Or milk going through interstate commerce
how to precipitate out whey
heat
main carbohydrate in milk
lactose
fresh milk more/less likely to curdle than older milk
less
long rice becomes ___ after cooking. best used for
light and fluffy after cooking Side dish
Rolled cereal
lightly rolling grain Slightly fractures layer Ex: rolled oats
purpose of Quick freezing ice cream
make very small ice crystals
barely is a source of
malt
rennet is
man made
(milk) Vitamin A Enrichment is optional/mandatory
mandatory
does quinoa contain wheat or gluten
no
is whey precipitated by rennet?
no
should you wash rice? why
no, Enriched vitamins are lost
groats are what part of the grain
oat kernel w hull removed
(milk) Vitamin D enrichment is optional/mandatory? why?
optional Vit D also comes from the sun, so it doesn't really need to be in milk...
oats contain what part of grain
outer hull removed, but most of the germ and bran remain w endosperm.
which first Pasteurize or homogenize
pasteurize
least processed rye
pearled rye
Non fat dry milk characteristics
powdered milk kept at room temp in moisture proof package
what type of milk consumption is up
reduced fat
cheese has More calcium if extracted with __ Less calcium if extracted with ___
rennin; acid
cheese is high in what kind of fat
saturated
wild rice is not rice but a
seed
principle ingredient in pasta
semolina flour
Couscous is made from
semolina wheat
how to hold cooked pasta
strain pasta, keep pasta water, put pasta in strainer over hot pot of water so steam keeps it warm/wont stick
characteristic of semolina flour
strong, high protein
cheese consumption is
up
nutrients in milk
vitamin A, some thiamine, riboflavin (unstable to uv light) , calcium, tryptophan
milk is mostly
water
Triticale is a Cross between
wheat and rye
cheese curd is cut to speed separation of what
whey
smaller protein component in milk
whey
should you rinse quinoa
yes
Sweetened condensed milk is concentrated by
⅓
