Milk

Question 1

Nutritive value protein

Answer 1

HBV
Growth and repair of body cells
Growing child
Recovering from injury

Question 2

Nutritive value fat

Answer 2

Saturated, found in cream
Heat, energy, insulation and protection
Extra source of energy (active)

Question 3

Nutritive value carbohydrate

Answer 3

Sugar in form of lactose
For fast release of energy
Athletes

Question 4

Nutritive value vitamins A and D

Answer 4

For growth, healthy skin, eyes and bones

Question 5

Nutritive value vitamin B

Answer 5

For healthy nerves and release of energy

Question 6

Why is milk important (non - nutritional)

Answer 6

Safe to drink between meals

Quick and nutritious snack for all ages

Question 7

6 types of milk

Answer 7

Soya milk
Condensed milk
Fortified milk
Skimmed milk
Low fat milk
Whole milk

Question 8

fortified milk

Answer 8

Milk with vitamins (a and d), folic acid, calcium and sometimes omega 3 fatty acid added

Question 9

Buttermilk

Answer 9

Milk left after butter is made, culture of bacteria added for sharp taste, used in baking

Question 10

Condensed milk

Answer 10

Evaporated milk with added sugar, both used in sweet making

Question 11

UHT milk

Answer 11

milk heated to 132°C for one second and then cooled and packed, keeps for maths without refrigeration

Question 12

Pasteurization

Answer 12

Heated to 72°C for 25 seconds
cooled quickly
kills bacteria

Question 13

Hemoginization

Answer 13

Spreads cream evenly throughout the milk

Question 14

6 uses of milk

Answer 14

On its own as a drink or added to others eg. Tea
In breakfast cereals (hot and cold)
In soups eg. Mushroom soup
Desserts and puddings eg. Rice pudding 
In sauces eg. White sauce
As milk products eg. Cheese

Question 15

4 effects of heat on milk

Answer 15

Bacteria killed
Flavor changed
Protein coagulates (sets), makes skin on milk
Vitamin B and C are lost

Question 16

6 types of cream and percentages of fat

Answer 16

Standard cream 40
Double cream 48
Reduced fat cream 30
Cream France 30
Soured cream 18

Question 17

Soured cream

Answer 17

Culture of bacteria added

Question 18

Culture of bacteria

Answer 18

A collection of bacteria grown on a suitable medium

Question 19

4 types of butter

Answer 19

Sweet cream butter
Dairy spreads
Unsalted butter
Low fat butter

Question 20

Margarine

Answer 20

Made from vegetable oils

Question 21

6 Types of yogurt

Answer 21

Natural
Frozen
Greek
Low fat 
Set
Fruit

Question 22

Uses of yogurt

Answer 22

Straight from carton
In dips and sauces
In cakes and desserts
In Salad dressings and marinades
In savory dishes
Topping for  cereals and fruit

Question 23

Bio yogurt

Answer 23

Contains bifido bacteria and acidophilus bacteria which are thought to be good for the digestive system

Question 24

nutritive value of cheese protein

Answer 24

HBV, growth and repair of body cells
Growing child or recovering from injury
Good substitute for meat for lactovegetarian

Question 25

Nutritive value of cheese fat

Answer 25

Heat, energy, insolation and protection Very active person To be eaten in moderation

Question 26

Nutritive value cheese vitamins

Answer 26

A and d for growth heathy skin eyes and bones | B for healthy nerves and release of energy

Question 27

Nutritive value cheese water

Answer 27

Low water content

Question 28

Cheese protein

Answer 28

25.5

Question 29

Cheese fat

Answer 29

35.5

Question 30

Cheese carbohydrate

Answer 30

0

Question 31

Cheese a and d

Answer 31

1

Question 32

Cheese water

Answer 32

35

Question 33

Rennet

Answer 33

Extract from young animals stomach which contains renin, which separates the milk into curds and whey

Question 34

7 steps in cheeses production

Answer 34

Milk Pasteurized to destroy harmful bacteria Bacteria added to sour the milk Rennet added to clot the milk Milk is now curd (solid0 and whey (liquid) Whey removed, curd cut into pieces and salted Cheese is pressed into moulds (harder pressed = harder cheese) Stored to mature from 3 to 12 months

Question 35

Classification of cheese and 2 examples each

Answer 35

Hard- cheddar, Parmesan Semi soft- Edam, part salut Soft- Brie, mozzarella Blue veined- Irish blue, Gorgonzola

Question 36

6 uses of cheese

Answer 36

``` Salad dressings Savory dishes Baking Desserts Sauces On its own ```

Question 37

3 Effects of Heat on cheese

Answer 37

Protein coagulates (sets) Fat melts Overcooking make sit hard to digest

Question 38

6 storage of dairy products

Answer 38

``` Best before date Cover Milk out of sunlight Wrap up cheese Remove cheese of fridge 1 hour before eating Pour milk into glass jug ```