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60 Cards in this Set
- Front
- Back
You need at least---- servings from the milk group per day. |
3 |
|
Milk is fortified with vitamin ---- |
D |
|
Milk contains vitamin A, b2, and b 12 b2= |
Riboflavin |
|
Kefir is a middle eastern beverage made of fermented ------ milk |
Camels |
|
Kefir has a similar taste to ------ |
Yogurt |
|
The most popular milk purchased in our country is -------- |
Low fat |
|
The process of treating milk with heat to kill enzymes and harmful bacteria called |
Pasteurized |
|
Process of breaking down the fat and distributing evenly in milk is called |
Homogenized |
|
The sugar in milk is called |
Lactose |
|
A person that cannot digest lactose is called |
Lactose intolerant |
|
Evaporated milk is canned milk with ----- the water removed |
Half |
|
Milk with about half the water removed and lots of sugar added is called |
Sweetened condensed milk |
|
The liquid protein part of milk is called |
Whey |
|
Solid protein of milk that Forms the curds |
Caesin |
|
Rennin is a enzyme from the ------- stomach of what animal?----- |
Stomach, cow |
|
Three ripening g agents for cheese are: |
Bacteria, mold, and yeast |
|
A semi soft cheese with streaks of mold running through it is known as: |
Blue cheese |
|
A soft cheese which is often baked woth sweet toppings is: |
Brie |
|
Hard cheese used on spaghetti or pizza is |
Parmesan |
|
A cheese that is a cross between cream cheese and ricotta is called |
Farmers |
|
Velveeta is a example of a ------ cheese |
Processed |
|
Butter may be purchased --------- or ----------- |
Salted, unsalted |
|
Riboflavin is protected if milk is purchased in ------- jugs |
Opaque |
|
Sherbert has more -------- but less ------- than ice cream |
Sugar, fat |
|
Cooking milk and the curds separate from the whey this is called -------' |
Curdling |
|
The scald milk heat just below the -------- |
Boiling point |
|
----- skin formation is when milk products are cooked and the protein solids clump together |
Skin |
|
When microwaving cheese the --- will attract the microwaves and cause to cook quickly |
Skin |
|
The bigger the air pocket in an egg the ----- the egg is |
Older |
|
Three parts of an egg: |
Albumen, yolk, chalazae |
|
The yellow part of the egg is the : |
Yolk |
|
The clear fluid in the egg is the: |
Albumen |
|
The twisted strands (that help anchor the egg) are called the : |
Chalazae |
|
Which part of the egg contains the fat |
Yolk |
|
The part of the egg that is cholesterol free is |
Albumen |
|
Grades of eggs are (3 of them) |
AA, A, & B |
|
Most recipes are written for what size eggs |
Large |
|
To become firm= |
Coagulation |
|
The part of the egg that becomes firm the fastest when cooked is the --------- |
Egg white |
|
A basic omelet is also called a --------- omelet |
French |
|
Another word for baked egg is ------ |
Shirred |
|
For scrambled eggs use --- T of milk or water per egg |
1 |
|
Hard boiled eggs should stand ------ minutes |
15 |
|
To make meringue more stable use cream of -------- |
Tartar |
|
Cream of tartar is a by product from the ------ making process |
Wine |
|
Soft meringue should have ----T of sugar per egg |
2 |
|
The most sanitary method to separate eggs is to use a ------ -------- |
Egg separater |
|
To make a -------- stiffly beaten egg whites are added to a Filling or sauce and then baked |
Souffle |
|
A --------- is a pie with custard filling containing eggs, cheese and veggies |
Quiche |
|
For best results when making meringue use a ------- bowl |
Glass |
|
For meringue it is best if the eggs are at ------- temperature |
Room |
|
When cooking milk is use ----/---- heat |
Medium/low |
|
To keep yogurt From separating while being cook and the 1 T of -------- before heating |
Corn starch |
|
You can use less cheese in a recipe if you choose a --------- flavored cheese |
Sharp |
|
Eggs maybe contaminated with the bacteria called |
Symonella |
|
Which nutrition is not in a egg? Protein, vit.d, carbohydrate, iron |
Carbohydrate |
|
The liquid that accumulates between a meringue and pie filling is said to be: |
Weeping |
|
One serving of milk equals: 1cup,16oz,1/2 cup |
1 cup |
|
The fat content in whole milk is: 1%,2%,3%, or 4% |
3% |
|
The USDA grades eggs the A stands for |
Agriculture |