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WorksheetsEggs and Dairy !
Total questions: 16
Worksheet time: 8mins
Name
Class
Date
1.
lactose is the ___ component in milk
a)
protein
b)
carbohydrate
c)
fat
d)
mineral
2.
what is the coagulant that is added to make cheese?
a)
lactose
b)
curds
c)
albumin
d)
rennet
3.
Another name for the white of an egg
a)
albumin
b)
weight
c)
coddled
d)
yolk
4.
The natural emulsifier found in an egg yolk
a)
albumin
b)
lecithin
c)
shirred
d)
quiche
5.
the freshest grade of eggs
a)
Grade AA
b)
Grade A
c)
Grade D
d)
Grade B
6.
The grade of eggs usually used in baking and batters
a)
Grade AA
b)
Grade A
c)
Grade B
7.
The basis for standard names for egg sizes
a)
weight
b)
poached
c)
size
d)
quiche
8.
An egg that is removed from the shell and cooked in hot water until the white is set
a)
coddled
b)
french omelet
c)
poached
d)
quiche
9.
A process that evenly distributes and emulsifies fat particles in milk
a)
homogenized
b)
quiche
c)
lecithin
d)
clarified
10.
butter that has had the water and milk solids removed
a)
clarified
b)
poached
c)
shirred
d)
souffle
11.
Whole milk fat %
a)
0%
b)
2%
c)
3%
12.
Sour cream is created by
a)
adding a vinegar
b)
adding a culture
c)
adding salts
13.
Cook casseroles and other egg dishes to
a)
140F
b)
155F
c)
160F
14.
Use hard-cooked eggs within
a)
1 day
b)
3 days
c)
1 week
15.
Use leftover yolks and whites within
a)
1 day
b)
3 days
c)
1 week
16.
Don't use eggs that are
a)
broken
b)
slimy
c)
powdery spots
d)
all options
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