Topic 15-17

Question 0

Dry milk

Answer 0

Milk that has been preserved by evaporation and reduction to powder

Question 1

Casein

Answer 1

The main protein present in milk and cheese

Question 2

Evaporated milk

Answer 2

A processed form of milk that has some of the water removed by evaporation

Question 3

Homogenization

Answer 3

Process of converting two immiscible liquids into an emulsion

Question 4

Seperation

Answer 4

Cream is separated from milk

Question 5

UHT pasteuration

Answer 5

Heated to 280 for 2 seconds
Flavor change
Longer shelf life

Question 6

Cream

Answer 6

The thick white or pale yellow fatty liquid that rises to the top of milk when its left to stand

Question 7

Fluid milk

Answer 7

Milk or any other product made by the addition of a substance to milk or to a liquid form of milk product if the milk is produced, processed, etc for human consumption

Question 8

Pasteurization

Answer 8

Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changed in the chemistry of the food

Question 9

Sweetened condensed milk

Answer 9

When water is evaporated out and replaced with sugar

Question 10

Whey

Answer 10

The watery part of milk that remains after the formation of curds

Question 11

Define the term pasteurization

Answer 11

Developed by louis pasteur

Partial sterilization of product without harming its qualty

Question 12

What products are pasteurized? What exception?

Answer 12

All dairy products in the US

Certain aged cheese

Question 13

Define homogenization and list two products that are homogenized

Answer 13

Stable emulsion of milk and fat
Milk
Soft drinks

Question 14

Can evaporated milk be substituted for sweetened condensed milk in a formula?

Answer 14

No

Question 15

When whipping cream what are the two factors that influence the stability of the foam

Answer 15

Percent of fat and sugar

Question 16

Hydrogenated fat

Answer 16

Type of fat made through the process of hyrdogenation

Question 17

Margarine

Answer 17

A butter substitute made from vegetable oils or animal fats

Question 18

Saturated fatty acids

Answer 18

Fully saturated with hydrogen atoms

Question 19

smoke point

Answer 19

Point of an oil or fat that is the temperature at which under defined conditions enough volatile compounds are emerged from the oil that a bluish smoke become visible

Question 20

Unsaturated fatty acids

Answer 20

Contain two or more carbon atoms that are not fully saturated with hydrogen atoms

Question 21

High ratio shortenings

Answer 21

Best used on cakes, icings, and fillings

Has added emulsifiers

Question 22

Lard

Answer 22

Rendered from hog fat

Question 23

Hydrogenated fats:

Answer 23

Cream well

Question 24

Margarine

Answer 24

Is a hydrogenated fat A vegetable based product Can be creamed to hold sugar and water

Question 25

Lard is

Answer 25

Rendered from hog fat

Question 26

All purpose shortening has added

Answer 26

Nitrogen

Question 27

A fat that is liquid at room temperature is

Answer 27

Most likely a vegetable oil

Question 28

Butter contains about

Answer 28

80% fat

Question 29

What are the advantages to using butter

Answer 29

Flavor | Mouthfeel

Question 30

What are the disadvantages to using butter

Answer 30

Expensive Narrow range of workability High in saturated fat and cholesterol

Question 31

What are cultured dairy products? Lst three examples of these products

Answer 31

Adding things to the dairy to make them more stable | Cultured buttermilk, yogurt, and sour cream

Question 32

How does a cultured dairy product contribute to leavening

Answer 32

Sometimes contain baking soda which will tenderize and whiten the product

Question 33

What are fresh, unripened soft cheeses

Answer 33

Moist soft and mild flavor Gums, starch or gelatin maybe added Cream cheese, neufchatel cheese, ricotta

Question 34

What is the difference between cream cheese, neufchatal cheese and bakers cheese

Answer 34

Cream cheese has the highest amount of fat, neufchatal is the second lowrst, while bakers cheese is fat free