An egg is comprised of 1/3 egg yolk and 2/3 egg white.

When cooking eggs, the yolk will coagulate before the egg white.

The larger the air cell on an egg, the fresher the egg is.

Most food service operations use large eggs for production

The grade of the egg is directly related to the size of the egg.

Eggs will keep for 4-5 weeks after bringing them home from the grocery store.

Eggs and most milk products should be stored between 0-4 ^oC

E. coli is the main bacteria of concern when working with egg products.

A cheese rind is helpful in preventing moisture loss.

The higher the moisture in cheese, the longer the shelf life is.

Always serve cheese pre-cut and with citrus fruit.

Cheese and milk should be cooked on high heat.

Cornstarch can be used to thicken sauces and puddings.

Chicken is cooked when it is no longer pink in the center.

Egg is used as a binder in the chicken finger recipe.

The first step in cheese making is to separate the curds and whey.

Fried eggs are cooked:

Poached eggs are cooked:

Scrambled eggs are cooked:

Boiled eggs are cooked:

Homogenized milk is milk with _________% milk fat.

Table cream is a mixture of whole milk and cream and has _____% milk fat.

Half and half is a mixture of whole milk and cream and has _____% milk fat.

Whipping cream is a mixture of whole milk and cream and has _____% milk fat.

Buttermilk is made by adding bacterial cultures to:

Sour cream is made by adding bacterial cultures to:

Cultured dairy products should be stored in a:

Sweetened condensed milk should be stored in a:

Which nutrients are found in cheese? Select all that apply.

The flavor of cheese is influence by:

(Select all that apply)

Fresh cheese should be served at:

Eggs hold air when beaten into a foam. The function that this serves in cooking is:

Egg yolks have lecithin in them, a compound responsible for __________________ abilities in the aioli recipe.

Some recipes call for food to be dipped into slightly beaten egg, then rolled in a crumb mixture. Eggs are responsible for _________________ in chicken fingers.

Lactose is a(n):

Casein is a(n):

Which of the following are always pasteurized before being sold in stores? Select all that apply.

How much water is removed from milk to create evaporated milk?

What type of cheese is feta?

What type of cheese is cheddar?

What type of cheese is ricotta?

What type of cheese is parmesan?