Unit 4 eggs and dairy

a recipe asks you to whisk milk constantly over medium high heat, what might happen if you stop whisking??

• milk will scald

• milk will scorch

• nothing

• milk will carmelize

Select all examples that are substitutes for dairy.

• almond milk

• yogurt

• margarine

• soy cheese

Light destroys this nutrient

• Vitamin A

• Riboflavin

• Calcium

• Vitamin D

This is the process of breaking down fat and distributing it throughout milk.

• Homogenization

• Pasteurization

• Tempering

• Scorching

What ingredient acts as a stabilizer when making a meringue?

• eggs

• vanilla

• sugar

• cream of tartar

where should eggs be stored?

• In the coldest part of the refrigerator

• In shelf of the refrigerator door

• In the freezer

• none of the above

select which are parts of an egg inside the shell

• albumen

• chalazae

• elastin

• yolk

Federal law says all milk must be what?

• homogenized

• pasteurized

• low-fat

• none of the above

what is the fatty layer that floats to the top in non-homogenized milk

• butter

• curds

• cream

• yogurt

why should you not wash eggs before storing them?

• ruins the protective coating

• makes them mold quicker

• ruins the flavor of the yolk

• you should wash eggs before storing them