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31 Cards in this Set
- Front
- Back
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The term milk refers to what?
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The raw product, straight from the cow.
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Milk is what?
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Highly perishable and sensitive to sunlight and temperature.
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What four things make up the composition of milk?
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Butterfat, protein, lactose, and minerals.
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What temperature does milk have to be at to be considered pasteurized?
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161F for 15 seconds.
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What temperature does milk have to be at to be considered ultra high pasteurized?
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280F for 2 seconds.
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What is concentration, when refering to milk?
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When a large amount of water is removed.
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What is desiccation, when refering to milk?
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When close to 100% of the water is removed.
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Does milk have to be homogenized?
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No.
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What is homogenization?
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When fat globules are pushed through a fine seive.
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What are the reasons for using milk?
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Increased crust color, increased keeping quality, imporved flavors, increased nutritional value.
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What are the six forms of milk?
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Whole, lowfat, skim, evaporated, sweetened condensed, dried.
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What is the percentage of fat in whole milk?
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3.5% butterfat, 8.5% solids.
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What is the percentage of fat in lowfat milk?
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2% butterfat, 1% solids
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What percentage of water has been removed from evaporated milk?
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60% of water is added.
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What percentage of water has been removed, and what has been added to sweetened condensed milk?
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60% of water removed, sugar is added.
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What are the advantages to dried milk?
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no refrigeration needed, good keeping qualities, economical, uniform, ease of handling.
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What are the seven types of creams?
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Half and half, light, whipping or light whipping, heavy whipping, extra-heavy, and clotted cream.
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What is the percentage of fat in half and half?
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10.5% to 18% fat
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What is the percentage of fat in Light cream?
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18% to 30% fat
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What is the percentage of fat in Light cream?
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18% to 30% fat
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What is the percentage of fat in whipping cream?
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30% to 36% fat
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What is the percentage of fat in heavy whipping cream?
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36% or more
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What is the percentage of fat in extra-heavy whipping cream?
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38% to 40% fat
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What is the percentage of fat in clotted cream?
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55% fat
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What makes up an egg?
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Shell, yolk, white, air cell.
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How is the size of an egg determined?
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By the weight in the shell.
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What are the eight funtions of eggs?
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Leavening, color, flavor, richness, extend shelf life, contain lecithin, nutritional value, binding/structure.
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What is the ratio of yolk to white in an egg?
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1 to 2
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What size egg should you always assume a recipe is in?
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Large.
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An egg contains what weight of yolk and white?
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.67 ounce yolk, 1 ounce white.
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How do you get brown eggs?
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the color difference has to do with the breed of hen.
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