WorksheetsMilk, milk products and eggs
Total questions: 13
Worksheet time: 7mins
The white of an egg is also referred to as the _____
albumen
yolk sac
beta-carotene
air cell
The primary carbohydrate in milk is _____
sucrose
lactose
glucose
fructose
What is the name of the method for determining egg quality by viewing egg against a light?
ripping
candling
sizing
emulsifying
The enzyme most commonly used to coagulate milk is _____, which is used to produce cheese.
lipase
papain
lactase
renin
In terms of food preparation, eggs are very functional for _______
emulsifying
foaming
binding
all of the above
What is the name of the heat treatment used to kill microorganisms in milk?
filtration
pasteurization
homogenization
evaporation
As egg age, what happens to the size of the air cell?
It decreases
It stays the same
It increases
It dissappears
What are the two types of protein found in milk?
rennin and albumen
albumen and immunoglobulin
whey and albumen
casein and whey
What types of foods NOT produced by egg-thickened?
custard
meringue
pie
hard-cooked egg
The curdling of milk or cream that occurs when preparing tomato soup is due to the _____
acidic ingredients
alkaline ingredients
phytochemicals
polyphenolic compounds
Which method of pasteurization involves heating milk to 138°C for at least 2 seconds and allows the milk to be stored at room temperature until opened?
Hold method
HTST method
UHT pasteurization
Flash freesing
What is the main reason whey proteins form a film or scorch during heating?
Whey proteins coagulate only in the presence of acids
Whey proteins denature and become insoluble around 80°C
Casein micelles draw water out of the system
Lipid components react with lactose during heating
Which of the following statements BEST describes why egg yolks are effective emulsifiers?
They contain high water content that stabilizes oil droplets
Lecithin and lysolecithin help stabilize oil-in-water emulsions
Yolk proteins coagulate at lower temperatures than whites
Egg yolks form stiff foams that enhance texture
