Dairy and Egg Review

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 can yo do to save a milk mixture that has curdled?

• Add more millk

• Beat it vigorously until smooth

• Refrigerate it

• Turn up the heat

What is the standard egg size used in most recipes?

• Small

• Medium

• Large

• Jumbo

What is it called when you heat milk at a very high temperature to eliminate bacteria?

• Fortification

• Grading

• Homogenization

• Pasteurization

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

• To help the sauce stick to the noodles

• To thicken the sauce

• To prevent the dairy from burning

• To thin out the sauce

All of the followng examples are characteristics of a high quality egg except...

• Clean and smooth shell

• Clear and thick albumen (white)

• Cloudy and runny albumen (white)

• Small air cell

What does it mean when milk is fortified?

• Nutrients are added to it to increase nutritional value

• Heated to destroy harmful bacteria

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

• The fat is removed

All of the following are tips for storing dairy except...

• Check expiration dates

• Cover and store in the coldest part of the refrigerator

• Keep containers tightly sealed

• Place in side doors of refrigerator

What is a roux made up of?

• Equal parts fat to flour

• 1:2 ratio of fat to flour

• 2:1 ratio of fat to flour

• 3:1 ratio of fat to flour

What is the highest temperature butter should be heated at to melt?

• Very low

• Medium

• High

• Boiling