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36 True/False questions

  1. What is "Extra Large"This represents the second smallest size of egg being sold

          

  2. What is the function of bread in a sandwichProvides Bulk (Sandwich Component)

          

  3. What is FIFOthe process of separating a milk's solids from its liquids

          

  4. What is Sweet ButterMade from fermented cream

          

  5. What is HomogenizationThe process of forcing milk through a fine strainer to break down fat and blend into one fluid

          

  6. What is the Chalazaethe part of the egg that is a membrane that holds the egg yolk in place

          

  7. What are the Three parts of CheeseThis includes water, fat, and protein

          

  8. What is Whipped CreamIn order for this to be produced, there must be at least 30% fat content

          

  9. What is Lactose IntolerancePeople are not "allergic" to dairy, but their bodies have difficulty with processing the milk sugars, often causing gas or bloating

          

  10. What is "Jumbo"This represents the second smallest size of egg being sold

          

  11. What is Batch Pasteurizationlarge quantities of milk are heated to 149 for 30 minutes and then cooled quickly to about 39

          

  12. What are the Butter Grade(s)The best grades of this item are "Grade AA" or "Grade A"

          

  13. Place the following products in increasing order of fat content: Heavy Cream, Whole, Condensed, Skim, Half and Half, Low Fat, Evaporated195-200 degrees f

          

  14. Which Eggs are for Bakingthe temperature at which a fat will begin to smoke, just prior to burning

          

  15. What are the components of Egg yolksthe part of the egg that is mostly fat, contains lecithin (a natural emulsifer), and protein

          

  16. What is a smoke pointThe process of forcing milk through a fine strainer to break down fat and blend into one fluid

          

  17. What is "Small"This represents the largest size of egg being sold

          

  18. At or below what temperature should eggs be stored?45 degrees F (7C)

          

  19. What is Clarifyingthe process of separating a milk's solids from its liquids

          

  20. What is Continuous Flow PasteurizationMilk 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

          

  21. What are the Egg Grade(s)All of these items should be purchased as "Grade AA", "Grade A", and "Grade B"

          

  22. What is the function of the USDAThis is the organization that oversees the inspection of and approval of agricultural goods

          

  23. 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?45 degrees F (7C)

          

  24. What is curdlingThe process of removing solids and impurities from a substance in order to make it clear

          

  25. On which size egg are most recipes based? (18)Large Eggs (2oz Each)

          

  26. What is the proper brewing temperature for coffee195-200 degrees f

          

  27. What term describes eggs that are cracked and combined in a container?Provides Bulk (Sandwich Component)

          

  28. What is Cultured ButterMade from fermented cream

          

  29. What is a Casein AllergyThe true dairy allergy - People are allergic to this protein in dairy products and all dairy must be avoided

          

  30. What are the Milk Grade(s)All of this item should be purchased and labeled as "Grade A"

          

  31. What is "Peewee"This represents the largest size of egg being sold

          

  32. What is Pasteurizationlarge quantities of milk are heated to 149 for 30 minutes and then cooled quickly to about 39

          

  33. What are the Three sources for CheeseThis includes water, fat, and protein

          

  34. What are the components of Egg Whitesthe part of the egg that is mostly fat, contains lecithin (a natural emulsifer), and protein

          

  35. What is Cream as is relates to milkThis item is similar to milk, but has more fat

          

  36. What is ripened cheeseadding external bacteria to curds in order to change the texture, flavor, or odor