Dairy & Eggs Flashcards

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Questions and Answers

What is Casein?

A type of sugar

A protein found in dairy (correct)

A type of bacteria

A cooking method

What is Lactose?

A sugar found in milk (correct)

A type of fat

A type of protein

A type of cheese

What does fortification refer to in dairy?

Adding Vitamin D to milk

What is pasteurization?

The process of heating milk to kill enzymes and harmful bacteria Signup and view all the answers

What is homogenization?

The process of breaking down fat into small particles and evenly distributing it throughout the milk Signup and view all the answers

What nutrient in dairy products helps build strong bones?

Calcium Signup and view all the answers

What type of milk contains the least amount of fat?

Nonfat/Skim Milk Signup and view all the answers

What type of milk contains the most amount of fat?

Whole Milk Signup and view all the answers

What are curds?

Solid clusters that form when an enzyme is added to milk to make cheese Signup and view all the answers

What is whey?

Thin, bluish liquid drained from curds Signup and view all the answers

What is yogurt?

A thick creamy product made from milk and harmless bacteria Signup and view all the answers

Define fresh cheese.

Cheese that is not aged or ripened Signup and view all the answers

What is ripened cheese?

Cheese that has aged by adding bacteria, mold, or yeast Signup and view all the answers

What does nutritional value refer to in eggs?

Common attributes regardless of size, grade, or color Signup and view all the answers

What nutrient are eggs an excellent source of?

Protein Signup and view all the answers

What is the yolk of an egg?

The yellow part that contains most of the saturated fat and cholesterol Signup and view all the answers

What happens during scorching?

Milk overheats, and the sides and bottom of the pan turn brown and burn Signup and view all the answers

What is a sell-by date?

The date to be considered when purchasing dairy products and eggs Signup and view all the answers

What foodborne illness is caused by eating raw or uncooked eggs?

Salmonella Signup and view all the answers

What is the binding function of eggs used for?

To help hold ingredients together in recipes such as meatloaf Signup and view all the answers

What is an emulsifier?

Egg function used to hold together two liquids that normally do not mix, such as in mayonnaise Signup and view all the answers

What is a leavening agent?

Egg function used in recipes to help a food product rise Signup and view all the answers

What is poached egg preparation?

Cooking an unshelled egg in simmering water Signup and view all the answers

What is the most common egg size used in recipes?

Large Signup and view all the answers

What is the principle of dairy and egg cookery?

Moderate to low temperatures Signup and view all the answers

How should eggs be stored?

In the original carton in the back of the fridge Signup and view all the answers

Study Notes

Dairy Terms

Casein: A key protein found in dairy products, important for muscle repair and growth.
Lactose: The naturally occurring sugar found in milk, which some individuals may be intolerant to.
Fortification: The process of adding nutrients, such as Vitamin D, to milk to enhance its health benefits.
Pasteurization: A heat treatment process for milk that kills harmful bacteria and preserves nutritional value.
Homogenization: A mechanical process that breaks down milk fat globules to ensure uniform distribution in milk.
Calcium: An essential mineral in dairy that plays a significant role in developing strong bones and teeth.
Nonfat/Skim Milk: Contains minimal fat, offering a lower calorie option while maintaining nutritional content.
Whole Milk: Richer in flavor and nutrients compared to skim milk, it contains the highest fat content.

Cheese and Dairy Products

Curds: Solid masses formed when milk is treated with enzymes, essential for cheese production.
Whey: The liquid portion that separates from curds during cheese-making, rich in proteins.
Yogurt: A dairy product created by fermenting milk with beneficial bacteria, known for its tangy flavor and creamy texture.
Fresh Cheese: Includes varieties like Cottage or Cream Cheese, not subjected to aging.
Ripened Cheese: Aged varieties that develop complex flavors through bacterial, mold, or yeast action, e.g., Cheddar.

Egg Fundamentals

Nutritional Value: Eggs universally provide a range of nutrients, regardless of size, grade, or color.
Protein: Eggs are one of the best sources of high-quality protein, supporting muscle and tissue health.
Yolk: The yellow part of the egg contains the majority of its saturated fat and cholesterol.

Egg Cooking Techniques

Scorching: A cooking flaw where milk overheats, causing it to burn and develop a brown color.
Sell-by Date: Important for determining the freshness and safety of dairy products and eggs during shopping.
Salmonella: A foodborne disease associated with consuming raw or undercooked eggs and unpasteurized milk, highlighting the need for safe food handling.
Binding: The role of eggs in recipes, helping to combine and stabilize ingredients in dishes like meatloaf.
Emulsifier: Eggs assist in blending liquids that usually separate, like the oil and vinegar in mayonnaise.
Leavening Agent: In baking, eggs provide volume and lightness, helping creations like angel food cake rise.
Poached: A method of cooking eggs in simmering water, resulting in a tender texture without the need for oil or fat.
Large: This is the standard egg size commonly used in recipes, providing consistent results.

Cooking and Storage Tips

Moderate to Low Temperatures: Essential for cooking both dairy and eggs properly to prevent curdling and ensure even cooking.
Storing Eggs: Best kept in their original carton in the back of the refrigerator to maintain quality and freshness.

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Description

Explore essential terms related to dairy and eggs with these flashcards. Each card provides a key vocabulary word along with its definition, making it perfect for studying or reviewing concepts. Sharpen your knowledge on important terms like casein, lactose, and pasteurization.