Test two

Question 1

What is the main protein in milk

Answer 1

80% casein,

Question 2

What is the composition of milk

Answer 2

87% water, 3.4 protein, 3.7 fat, 4.8 carb, 0.8 ash

Question 3

what is the carbohydrate of milk

Answer 3

lactose

Question 4

which protein is coagulated by acid

Answer 4

casein

Question 5

which protein is coagulated by rennet

Answer 5

casein

Question 6

what is rennet

Answer 6

curdled milk from the stomach of an unweaned calf, used in the curdling milk for cheese.

Question 7

what dairy products are lactose intolerant individulals able to eat

Answer 7

yogurt, fermented milk product and some cheeses

Question 8

2% milk is called

Answer 8

reduced fat

Question 9

1% milk is called

Answer 9

low fat milk

Question 10

.5% milk Is called

Answer 10

skim milk

Question 11

how much fat does whole milk contain

Answer 11

3.25 %

Question 12

whole milk and all reduced fat milks must contain at least

Answer 12

8.25% milk solids -not-fat

Question 13

which concentrated milk can be diluted 1:1 and used in the place of fresh milk

Answer 13

evaporated milk

Question 14

why do concentrated milks discolor

Answer 14

both can develop a light brown because due to the reaction of sugar and protein which is known as the maillard reaction

Question 15

Cultured milk products

Answer 15

buttermilk, acidophilus milk and yogurt

Question 16

what can you use in the place of buttermilk in a recipe

Answer 16

one tbsp. of white vinegar or lemon juice to 1 cup of milk and letting the mixture stand for then minutes

Question 17

pasteurization

Answer 17

kills pathogens, milk is not sterile

Question 18

what is the difference between pasteurized and UHT milk

Answer 18

pasteurized is not sterile and must be refrigerated.

UHT milk is sterile

Question 19

homogenization

Answer 19

breaks up fat globules and prevents a cream layer forming

Question 20

factors affecting volume and stability of whipped cream

Answer 20

cream should be chilled before whipping
it should have a fat content of at least 30%
if it is warm and or is over-whipped it may turn to butter

Question 21

best ways to heat/cook with milk

Answer 21

low temp don’t scorch whey proteins or curdle caseins.
Whey proteins will denature when heated and form a skin on the bottom sides of the pan, Continued heating may cause the whey protein to react with the lactose to form a brown color and the film will scorch

Question 22

what are examples of each of the different types of chesses

Answer 22

very hard ripened ex is romano or parmesan,
hard ripened - cheddar, swiss
semi-soft ripened (with bacteria) -brick and muenster
semi-soft ripened (with mold)- blue, forfonzola, stilton and Roquefort
Soft ripened (surface ripened with mold) -brie, camembert
Soft unripened -cottage, cream ricotta and feta

Question 23

which cheese is made with whey

Answer 23

ricotta

Question 24

which cheeses are coagulated with acid

Answer 24

cheeses that are not aged

Question 25

which has more calcium and acid cheese or a rennet cheese. WHy

Answer 25

rennet cheeses, about one fourth or on half of the calcium in milk is lost in the whey during the production of acid chees

Question 26

what factors affect cooking quality of cheese.

Answer 26

fat and water conents presence of emulsifying agents extent of ripening aged cheeses are better for cooking than mild cheeses, because the protein is broken down further Processed cheeses are food for cooking because they contain emulsifiers

Question 27

Know the changes that occur in eggs after they are laid

Answer 27

air cells quickly develop, overtime there is a loss of carbon dioxide and moisture, the eggs continue to shrink a proportion of thin white increases. thick white decreases, chalazae begins to disintegrated, yolk no longer centered

Question 28

what is the best way to store eggs to maintain shelf life

Answer 28

stored in their carton in the refrigerator it helps slow the loss of carbon dioxide and moisture

Question 29

what part of the egg can be frozen without harm

Answer 29

the egg white

Question 30

what must be added to yold or whole egg to protect it before freezing

Answer 30

sugar, salt or syrup

Question 31

what part of the egg are excellent foaming agents

Answer 31

the egg white protein

Question 32

egg yolk proteins are lipoproteins and are

Answer 32

excellent emulsifying agents

Question 33

if a recipe calls for raw eggs that will not be cooked use a pasteurized egg product. WHY?

Answer 33

the pasteurization process destroys pathogens but maintains the functional properties of the eggs

Question 34

what bacteria may be found in eggs

Answer 34

salmonella enteritidis

Question 35

principles of cooking eggs

Answer 35

``` low hate ( high heat toughens proteins use a double boiler or put baking dish in a pan of water ```

Question 36

what is the best way to boil an egg

Answer 36

never actually boil it. simmer it and always cool the egg in ice cold water

Question 37

what causes the formation of green ring around the yold in hard boiled eggs

Answer 37

it is the reaction of iron in the yolk with hydrogen sulfide produced from the whit e

Question 38

how can you prevent the green ring formation in eggs

Answer 38

fresh eggs, don't overcook, cool in ice cold water

Question 39

at what temperature should eggs be whipped and why

Answer 39

room temperature, because of the reduced viscosity of the eggs at room temperature

Question 40

what are the four stages of an egg white foam

Answer 40

they first become foamy, second they form soft moist peaks , then with additional beating the peaks become stiffer, and eventually with over beating the foam becomes dry and may appear to be flocculated

Question 41

when should sugar be added to an egg white foam and why

Answer 41

beat eggs first then add intermittently between the additions of sugar, otherwise the beating time is considerably prolonged

Question 42

what do egg substitutes contain

Answer 42

high concentration of egg whites

Question 43

what do egg substitutes no contain

Answer 43

egg yolks

Question 44

What are some differences of egg substitutes

Answer 44

almost all cholesterol free, contain much less fat, other ingredients are added such as corn oil, non fat dry milk,color and vegetable gums always pasteurized ,sodium content tends to be higher, can be used in recipes that call for raw eggs.

Question 45

meat compostition

Answer 45

main proteins of muscle tissue, main proteins of connective tissue,- collagen fat-cover fat and marbling

Question 46

what are changes that occur after slaughter occurs

Answer 46

rigor mortis- stiffness of death death interrupts blood flow and oxygen in no longer available to cells anaerobic conditions prevail, which leads to lactic acid and ph drops to 5.5 actin and myosin unite irreversible to form actomyosin crosslinks and the muscle stiffness occurs

Question 47

why is meat aged

Answer 47

to allow for the meat to soften after rigor mortis passed, beef is they only type of meat that is aged.

Question 48

what color is myoglobin

Answer 48

purplish-red

Question 49

what color is oxymyoglobin

Answer 49

bright red oxygentated form of the pigments

Question 50

what color is metmyoglobin

Answer 50

brown

Question 51

what are methods to tenderized less tender cuts of meat

Answer 51

``` have less connective tissue in meat aging (dry or wet artificial tenderizing tenderizing before cooking- grinding and cubing or using various enzymes usuall proteases, soaked in an acidic marinade Tenderizing during cooking ```

Question 52

where on the carcass do the tender and less tender cuts of meat come from

Answer 52

the legs and shoulders

Question 53

why is packaged meat red on the outside and brown on the inside

Answer 53

because the surface is exposed to oxygen

Question 54

Know the names of the nine primal cuts of meats and whether they are tender or less tender

Answer 54

most tender- rib, short loin, sirloin, leaster tender -flank, short plate, brisket foreshank medium tender cuts- chuck, round or rump

Question 55

what is the role of connective tissue (amount age,) in producing tought meat

Answer 55

the older and more equals tougher meat product

Question 56

Tender cuts of meat can be cooked with

Answer 56

Dry heat

Question 57

less tender cuts of meat should be cooked with

Answer 57

moist heat

Question 58

how do you tenderize a less tender cut of meat before cooking

Answer 58

grinding and cubing, enzymes, soaked in acid marinade

Question 59

Best way to determine if meat is cooked

Answer 59

use a meat thermometer

Question 60

are plan proteins complete or incomplete proteins

Answer 60

incomplete- they do not contain all essential amino acids

Question 61

complementary proteins

Answer 61

proteins that are combined together to create a complete protein ex beans and rice, peanut butter and whole wheat bread, beans and nuts, rice and peas, or corn and beans

Question 62

protein supplementation

Answer 62

imporoves the quality of vegetable proteins by supplying the limiting amnio acid. achieved through enrichment of the vegetable protein or product with the addition of synthetic amino acids.

Question 63

3 methods of preparing dried beans

Answer 63

overnight or cold soak short or hot soak no soak method

Question 64

which legumes don't need to be soaked

Answer 64

lentil, split peas

Question 65

it is important to not use what in cooking legumes

Answer 65

hard water, it contains calcium and magnesium ions which inhibit softenting, salt and acit have a similar effect

Question 66

differents soybean products

Answer 66

textured vegetable protein, meat analogs, miso, tempeh, tamari, soy milk and tofu,

Question 67

tofu is made by

Answer 67

coagulating soy milk wih calcium or magnesium salt and squeezing out the whey.