Dairy - Chapter 16 GTGF

Which component of milk causes caramelization when heated?

• casein

• lactose

• Vitamin A

• fat

Which dairy product contains the highest percentage of fat?

• heavy cream

• whole milk

• half-and-half

• skim milk

The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?

• pasteurization

• scalding

• homogenization

• Vitamin D fortification

Using too-high cooking temperatures will cause milk to:

• become creamier.

• curdle and scorch.

• harden.

• harden and become sweeter.

The best dairy choices for weight reduction are:

• all dairy products.

• low-fat dairy products.

• imitation dairy foods.

• processed cheeses.

How can calories be reduced when preparing dairy foods?

• by choosing reduced-fat and fat-free versions

• by eating sundaes without nuts

• by selecting yogurt with real fruit

• by using whole milk instead of 2% milk

Which is considered a dry ingredient?

• lemon juice

• powdered milk

• reconstituted milk

• whole milk

Buttermilk and kefir are examples of:

• cultured milk products.

• milk solids.

• nondairy foods.

• whey.

A rich, milk-based soup in which light cream often replaces all or part of the milk is a _______.

• thickened cream soup

• bisque

• chowder

• puree

Which of the following ingredients is not an ingredient in a white sauce?

• fat

• flour

• eggs

• milk