Egg and Dairy Test

How can you speed up the cooking time for cheese?

• Stop cooking cheese before it melts

• Grate cheese or cut it into small pieces

• Heat cheese until just below boiling

• Microwave cheese

What is the standard egg size used in most recipes?

• small

• medium

• large

• jumbo

What can you do to save a milk mixture that has curdled?

• add more milk

• refrigerate it

• beat it vigorously until smooth

• turn up the heat

Hitting milk at a very high temperature to eliminate bacteria is known as what?

• homogenization

• pasteurization

• fortification

• grading

Which of the following is NOT a characteristic of a high quality egg?

• clean and smooth shell

• small air cell

• cloudy and runny albumen (white)

• clear and thick albumen (white)

What is the purpose of using heavy whipping cream in our dairy recipes?

• to thin out the sauce

• to thicken the sauce

• to prevent the dairy from burning

• to help the sauce stick to the noodles

When milk is fortified, what does that mean?

• nutrients are added to it to increase nutritional value

• hit at a high heat to destroy harmful bacteria

• prevents fat molecules from separating and rising to the top of the milk

• the fat is removed

According to our notes, which of the following is NOT a tip for storing dairy?

• cover and store in the coldest part of the refrigerator

• check expiration dates

• keep containers tightly sealed

• place in side doors of refrigerator

What is a roux?

• equal parts fat and flour

• 2:1 ratio of fat to flour

• 3:1 ration of fat to flour

• 1:2 ration of flour to fat

What is the primary purpose of using a roux in our dairy recipes?

• to prevent the sauce from curdling

• to thicken the sauce

• to prevent the sauce from scorching

• to improve the flavor