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36 Multiple choice questions

  1. This includes cows, goats, and sheep
  2. This includes water, fat, and protein
  3. "Grade B" Eggs
  4. 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%)
  5. This is the organization that oversees the inspection of and approval of agricultural goods
  6. Made only from pastuerized fresh cream
  7. The process of heating to kill microorganism that cause spoilage and disease without affecting nutritional value
  8. the temperature at which a fat will begin to smoke, just prior to burning
  9. This represents the smallest size of egg being sold
  10. adding external bacteria to curds in order to change the texture, flavor, or odor
  11. This represents the second largest size of egg being sold
  12. This represents the largest size of egg being sold
  13. Provides Bulk (Sandwich Component)
  14. the part of the egg that is a membrane that holds the egg yolk in place
  15. "Pooled" eggs.
  16. The process of removing solids and impurities from a substance in order to make it clear
  17. the part of the egg that is mostly fat, contains lecithin (a natural emulsifer), and protein
  18. This method of stock rotation states that the first items purchased should be the first items utilized in order to prevent waste and spoilage
  19. The best grades of this item are "Grade AA" or "Grade A"
  20. large quantities of milk are heated to 149 for 30 minutes and then cooled quickly to about 39
  21. 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
  22. Poached.
  23. the part of the egg that is mostly water, contains albumen, and protein
  24. All of this item should be purchased and labeled as "Grade A"
  25. People are not "allergic" to dairy, but their bodies have difficulty with processing the milk sugars, often causing gas or bloating
  26. 195-200 degrees f
  27. All of these items should be purchased as "Grade AA", "Grade A", and "Grade B"
  28. In order for this to be produced, there must be at least 30% fat content
  29. The process of forcing milk through a fine strainer to break down fat and blend into one fluid
  30. Large Eggs (2oz Each)
  31. the process of separating a milk's solids from its liquids
  32. This represents the second smallest size of egg being sold
  33. This item is similar to milk, but has more fat
  34. The true dairy allergy - People are allergic to this protein in dairy products and all dairy must be avoided
  35. Made from fermented cream
  36. 45 degrees F (7C)