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60 Cards in this Set

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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