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36 Matching questions

  1. 45 degrees F (7C)
  2. The process of heating to kill microorganism that cause spoilage and disease without affecting nutritional value
  3. the temperature at which a fat will begin to smoke, just prior to burning
  4. the part of the egg that is mostly fat, contains lecithin (a natural emulsifer), and protein
  5. "Grade B" Eggs
  6. All of this item should be purchased and labeled as "Grade A"
  7. The process of forcing milk through a fine strainer to break down fat and blend into one fluid
  8. This represents the smallest size of egg being sold
  9. This is the organization that oversees the inspection of and approval of agricultural goods
  10. 195-200 degrees f
  11. The best grades of this item are "Grade AA" or "Grade A"
  12. Made from fermented cream
  13. The process of removing solids and impurities from a substance in order to make it clear
  14. large quantities of milk are heated to 149 for 30 minutes and then cooled quickly to about 39
  15. This represents the second largest size of egg being sold
  16. In order for this to be produced, there must be at least 30% fat content
  17. This includes cows, goats, and sheep
  18. the process of separating a milk's solids from its liquids
  19. the part of the egg that is mostly water, contains albumen, and protein
  20. Large Eggs (2oz Each)
  21. Poached.
  22. The true dairy allergy - People are allergic to this protein in dairy products and all dairy must be avoided
  23. This includes water, fat, and protein
  24. Made only from pastuerized fresh cream
  25. This item is similar to milk, but has more fat
  26. Milk is forced through small pipes which are heated on the outside. The milk is heated to 161 for at least 16 seconds then gradually cooled and stored at 39
  27. This represents the second smallest size of egg being sold
  28. People are not "allergic" to dairy, but their bodies have difficulty with processing the milk sugars, often causing gas or bloating
  29. Skim (0.5-1%), Low Fat (1-2%), Whole (3.25%), Evaporated (6.5%), Condensed (8.5%), Half and Half (10.5-18%), Heavy Cream (36-38%)
  30. All of these items should be purchased as "Grade AA", "Grade A", and "Grade B"
  31. the part of the egg that is a membrane that holds the egg yolk in place
  32. This represents the largest size of egg being sold
  33. This method of stock rotation states that the first items purchased should be the first items utilized in order to prevent waste and spoilage
  34. Provides Bulk (Sandwich Component)
  35. "Pooled" eggs.
  36. adding external bacteria to curds in order to change the texture, flavor, or odor
  1. a What is a Casein Allergy
  2. b What is "Extra Large"
  3. c What is Lactose Intolerance
  4. d What is Cultured Butter
  5. e What are the components of Egg Whites
  6. f Place the following products in increasing order of fat content: Heavy Cream, Whole, Condensed, Skim, Half and Half, Low Fat, Evaporated
  7. g What are the Milk Grade(s)
  8. h What is curdling
  9. i What term describes eggs that are cracked and combined in a container?
  10. j What is Continuous Flow Pasteurization
  11. k If a chef brings a pot of water to a boil, adds vinegar and salt to the water, reduces the heat to a steaming bath, and gently adds an egg to the water, how is the egg being prepared?
  12. l What is the function of bread in a sandwich
  13. m What are the Three parts of Cheese
  14. n What is Clarifying
  15. o What is "Peewee"
  16. p What is the proper brewing temperature for coffee
  17. q What are the Butter Grade(s)
  18. r What is "Jumbo"
  19. s What is the function of the USDA
  20. t What are the components of Egg yolks
  21. u What is Pasteurization
  22. v What is Homogenization
  23. w What is the Chalazae
  24. x On which size egg are most recipes based? (18)
  25. y What is "Small"
  26. z What is ripened cheese
  27. aa What is Whipped Cream
  28. ab What is Cream as is relates to milk
  29. ac What are the Three sources for Cheese
  30. ad What are the Egg Grade(s)
  31. ae What is Sweet Butter
  32. af What is Batch Pasteurization
  33. ag What is a smoke point
  34. ah What is FIFO
  35. ai Which Eggs are for Baking
  36. aj At or below what temperature should eggs be stored?