Questions and Answers
What is Casein?
What is Lactose?
What does fortification refer to in dairy?
Adding Vitamin D to milk
What is pasteurization?
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What is homogenization?
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What nutrient in dairy products helps build strong bones?
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What type of milk contains the least amount of fat?
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What type of milk contains the most amount of fat?
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What are curds?
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What is whey?
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What is yogurt?
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Define fresh cheese.
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What is ripened cheese?
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What does nutritional value refer to in eggs?
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What nutrient are eggs an excellent source of?
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What is the yolk of an egg?
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What happens during scorching?
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What is a sell-by date?
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What foodborne illness is caused by eating raw or uncooked eggs?
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What is the binding function of eggs used for?
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What is an emulsifier?
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What is a leavening agent?
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What is poached egg preparation?
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What is the most common egg size used in recipes?
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What is the principle of dairy and egg cookery?
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How should eggs be stored?
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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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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.