Prostart 2 Chapter 3 Eggs and Dairy Products

Cream contains far more fat than milk.

• True

• False

Margarine is a manufactured product that is a common butter substitute but contains no milk products.

• True

• False

Unripened cheeses are soft and have a high moisture content.

• True

• False

By law, liquid, frozen, and shell eggs must be homogenized.

• True

• False

With one part milk and one part cream, half-and-half technically does not have enough fat in it to be called cream.

• True

• False

Milk that has been heated to destroy harmful bacteria has been

• Condensed

• Evaporated

• Pasteurized

• Homogenized

Eggs cooked for immediate service should reach what internal temperature for at least 15 seconds?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

Eggs are constantly stirred during which cooking method?

• Frying

• Shirring

• Poaching

• Scrambling

A savory egg custard baked in a crust is called a(n)

• omelet

• quiche

• souffle

• frittata

The cooking time for hard-boiled eggs is how many minutes?

• 3

• 6

• 10

• 15