Chapter 4 - Ingredients - Milk and Milk Products + Eggs

Question 1

What percentage of milk consists of water?

Answer 1

Fresh Milk is 88-91% water.

Question 2

What are 5 functions of milk in baked goods?

Answer 2

1. Texture
2. Flavor
3. Crust color
4. Keeping qualities
5. Nutritional value

Question 3

What does the law say about all Grade A liquid milk and cream?

Answer 3

By law, all Grade A liquid milk and cream must be pasteurized. (Grades B and C are used in food processing and industrial uses, and are rarely seen in food service or in the retail market).

Question 4

How is milk pasteurized?

Answer 4

Pasteurized milk has been heated to 161F (72C), and held at that temperature for 15 seconds to kill disease-causing organisms, then quickly chilled.

Question 5

What does it mean for cream products to be Ultrapasteurized or UHT pasteurized (Ultra-High Temperature or Ultra-Heat Treated) to extend their shelf life?

Answer 5

Heating the product to a much higher temperature (275F/135C) for 1-3 seconds = kills disease-causing bacteria and nearly all organisms that cause spoilage. If packed in sterile conditions, UHT milk keeps at room temperature until opened, but then must be refrigerated. It has somewhat of a cooked taste and is better suited to cooking than for drinking.

Question 6

What is Whole Milk?

Answer 6

Fresh milk as it comes from the cow, with nothing removed and only Vitamin D added.

Question 7

How much fat (milk fat/butterfat), nonfat milk solids, and water, does Whole Milk Contain?

Answer 7

Whole milk:
3 1/2% fat
8 1/2% nonfat milk solids
88% water

Question 8

What is Skim or Nonfat Milk?

Answer 8

Skim/Nonfat milk has had most or all of the fat removed.

Fat content is 0.5% or less.

Question 9

What is Low-Fat milk?

Answer 9

Low-Fat milk has a fat content of 0.5-2%. Its fat content is usually indicated: 1%-2%.

Question 10

What is Fortified nonfat or low fat milk?

Answer 10

Fortified nonfat or low fat milk contains added substances that increase its nutritional value: Vitamins A and D, and extra nonfat milk solids.

Question 11

What is Homogenized milk?

Answer 11

Homogenized milk has been processed so the cream doesn’t separate by forcing the milk through very tiny holes, which breaks the fat into particles so small they stay distributed in the milk.

Question 12

What is the fat content of Whipping Cream?

Answer 12

30-40%
Lightened whipping cream: 30-35%
Heavy whipping cream: 36% or more
Extra heavy cream/manufacturer’s cream: 38-40%+

Question 13

What is the fat content of Light Cream (Table Cream/Coffee Cream)?

Answer 13

18-30%, usually 18%

Question 14

What is the fat content of Half and Half?

Answer 14

10-18%, too low to be called “cream”

Question 15

What is the fat content of sour cream?

Answer 15

18%

Question 16

How is sour cream made?

Answer 16

Sour cream has been cultured or fermented by added lactic acid bacteria, which makes it thick and slightly tangy in flavour.

Question 17

What is Crème Fraîche?

Answer 17

Slightly aged, cultured heavy cream. Used for making sauce in Europe because of its pleasant, slightly tangy flavor and ability to blend easily into sauces. Unlike regular heavy cream, it doesn’t require tempering and can be added directly to hot sauces.

Question 18

What is buttermilk?

Answer 18

Fresh, liquid milk, usually skim milk, which has been cultured or soured by bacteria. Usually called “cultured buttermilk” to distinguish it from the original buttermilk, which is the liquid left after butter making.

Question 19

What is Yogurt?

Answer 19

Yogurt is milk cultured by special bacteria. Most yogurt has additional milk solids added, and some of it is flavoured and sweetened.

Question 20

What is Evaporated Milk?

Answer 20

60% water removed, sterilized, and canned. Has somewhat of a cooked flavour.

Question 21

What is Condensed Milk?

Answer 21

Whole milk with 60% water removed, and heavily sweetened with sugar.

Question 22

What is Dried Whole Milk or Nonfat Dry Milk?

Answer 22

Milk that has been dried to a powder. Available in Regular or Instant form (which dissolves in water more easily)

Question 23

What is Baker’s Cheese?

Answer 23

Soft, unaged cheese with a very low fat content. Dry, and pliable, and can be kneaded somewhat like a dough.

Question 24

What is Cream Cheese?

Answer 24

Soft, unaged cheese with a higher fat content (35%).

Question 25

What is Mascarpone?

Answer 25

Italian cream cheese with tangier flavor than American-style cream cheese. Used in Tiramisù

Question 26

What is Ricotta?

Answer 26

Italian cheese, originally made from the whey left over from making cheese from cow/sheep’s milk. Now more often made from whole milk rather than whey.

Question 27

What is Ricotta Impastata?

Answer 27

Smooth, relatively dry ricotta, used to make a filling for cannoli.

Question 28

What happens when you add an acid to milk?

Answer 28

The acid curdles it

Question 29

Milk contains an enzyme that can be harmful to gluten formation. How do bakers treat this?

Answer 29

Scald the milk (heat just below the boiling point) and cool again to room temp before incorporating into the yeast dough

Question 30

What are 4 benefits of dried milk?

Answer 30

1. Convenience
2. Low cost
3. Not necessary to reconstitute in many formulas
4. Contains no active enzymes that would be harmful to gluten formation

Question 31

What is a Chalazae in an egg?

Answer 31

The chalazae are 2 white strands, that hold the yolk entered inside the shell.

Question 32

What does the yolk consist of?

Answer 32

Fat, protein, iron, and several vitamins

Question 33

What does the egg white consist of?

Answer 33

Albumin protein, and sulfur

Question 34

What else do frozen yolks contain?

Answer 34

Frozen yolks contain a small amount of sugar to keep the contents from separating while frozen.

Question 35

Do dried eggs keep well?

Answer 35

No

Question 36

What are 8 functions of eggs?

Answer 36

1. Structure
2. Emulsifying of fats and liquids
3. Leavening
4. Shortening action
5. Moisture (eggs are mostly water)
6. Flavor
7. Nutritional value
8. Color