Chapter 18 Review Sheet Dairy Foods And Eggs

Front 1

You need at least---- servings from the milk group per day.

Back 1

3

Front 2

Milk is fortified with vitamin ----

Back 2

D

Front 3

Milk contains vitamin A, b2, and b 12 b2=

Back 3

Riboflavin

Front 4

Kefir is a middle eastern beverage made of fermented ------ milk

Back 4

Camels

Front 5

Kefir has a similar taste to ------

Back 5

Yogurt

Front 6

The most popular milk purchased in our country is --------

Back 6

Low fat

Front 7

The process of treating milk with heat to kill enzymes and harmful bacteria called

Back 7

Pasteurized

Front 8

Process of breaking down the fat and distributing evenly in milk is called

Back 8

Homogenized

Front 9

The sugar in milk is called

Back 9

Lactose

Front 10

A person that cannot digest lactose is called

Back 10

Lactose intolerant

Front 11

Evaporated milk is canned milk with ----- the water removed

Back 11

Half

Front 12

Milk with about half the water removed and lots of sugar added is called

Back 12

Sweetened condensed milk

Front 13

The liquid protein part of milk is called

Back 13

Whey

Front 14

Solid protein of milk that Forms the curds

Back 14

Caesin

Front 15

Rennin is a enzyme from the ------- stomach of what animal?-----

Back 15

Stomach, cow

Front 16

Three ripening g agents for cheese are:

Back 16

Bacteria, mold, and yeast

Front 17

A semi soft cheese with streaks of mold running through it is known as:

Back 17

Blue cheese

Front 18

A soft cheese which is often baked woth sweet toppings is:

Back 18

Brie

Front 19

Hard cheese used on spaghetti or pizza is

Back 19

Parmesan

Front 20

A cheese that is a cross between cream cheese and ricotta is called

Back 20

Farmers

Front 21

Velveeta is a example of a ------ cheese

Back 21

Processed

Front 22

Butter may be purchased --------- or -----------

Back 22

Salted, unsalted

Front 23

Riboflavin is protected if milk is purchased in ------- jugs

Back 23

Opaque

Front 24

Sherbert has more -------- but less ------- than ice cream

Back 24

Sugar, fat

Front 25

Cooking milk and the curds separate from the whey this is called -------'

Back 25

Curdling

Front 26

The scald milk heat just below the --------

Back 26

Boiling point

Front 27

----- skin formation is when milk products are cooked and the protein solids clump together

Back 27

Skin

Front 28

When microwaving cheese the --- will attract the microwaves and cause to cook quickly

Back 28

Skin

Front 29

The bigger the air pocket in an egg the ----- the egg is

Back 29

Older

Front 30

Three parts of an egg:

Back 30

Albumen, yolk, chalazae

Front 31

The yellow part of the egg is the :

Back 31

Yolk

Front 32

The clear fluid in the egg is the:

Back 32

Albumen

Front 33

The twisted strands (that help anchor the egg) are called the :

Back 33

Chalazae

Front 34

Which part of the egg contains the fat

Back 34

Yolk

Front 35

The part of the egg that is cholesterol free is

Back 35

Albumen

Front 36

Grades of eggs are (3 of them)

Back 36

AA, A, & B

Front 37

Most recipes are written for what size eggs

Back 37

Large

Front 38

To become firm=

Back 38

Coagulation

Front 39

The part of the egg that becomes firm the fastest when cooked is the ---------

Back 39

Egg white

Front 40

A basic omelet is also called a --------- omelet

Back 40

French

Front 41

Another word for baked egg is ------

Back 41

Shirred

Front 42

For scrambled eggs use --- T of milk or water per egg

Back 42

1

Front 43

Hard boiled eggs should stand ------ minutes

Back 43

15

Front 44

To make meringue more stable use cream of --------

Back 44

Tartar

Front 45

Cream of tartar is a by product from the ------ making process

Back 45

Wine

Front 46

Soft meringue should have ----T of sugar per egg

Back 46

2

Front 47

The most sanitary method to separate eggs is to use a ------ --------

Back 47

Egg separater

Front 48

To make a -------- stiffly beaten egg whites are added to a Filling or sauce and then baked

Back 48

Souffle

Front 49

A --------- is a pie with custard filling containing eggs, cheese and veggies

Back 49

Quiche

Front 50

For best results when making meringue use a ------- bowl

Back 50

Glass

Front 51

For meringue it is best if the eggs are at ------- temperature

Back 51

Room

Front 52

When cooking milk is use ----/---- heat

Back 52

Medium/low

Front 53

To keep yogurt From separating while being cook and the 1 T of -------- before heating

Back 53

Corn starch

Front 54

You can use less cheese in a recipe if you choose a --------- flavored cheese

Back 54

Sharp

Front 55

Eggs maybe contaminated with the bacteria called

Back 55

Symonella

Front 56

Which nutrition is not in a egg? Protein, vit.d, carbohydrate, iron

Back 56

Carbohydrate

Front 57

The liquid that accumulates between a meringue and pie filling is said to be:

Back 57

Weeping

Front 58

One serving of milk equals: 1cup,16oz,1/2 cup

Back 58

1 cup

Front 59

The fat content in whole milk is: 1%,2%,3%, or 4%

Back 59

3%

Front 60

The USDA grades eggs the A stands for

Back 60

Agriculture