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Baking 402
Ingredient Identification (milk/egg/cheese)
| Term | Definition |
|---|---|
| lactose | a sugar present in milk |
| UHT (Ultra High Temperature Pasteurization) | heating milk or cream to 138C-150C (280F-302F) for one or two second |
| homogenization | reducing the size of fat (in milk or cream) in order to distribute it equally |
| USDA (United States Department of Agriculture) | develops and promotes policies that help American farmers and encourage good nutrition |
| butterfat | natural fat in milk and dairy products |
| dried milk powder | manufactured dairy product that is made by evaporating milk until it becomes a powder, has a long shelf life due to low moisture content (still gets stored in the refrigerator) |
| buttermilk | slightly sour liquid that is left after butter is churned |
| fresh cheese | young, pure cheese that is mild- sometimes salty or tangy (examples are ricotta, goat cheese, soft mozzarella, feta) |
| egg nutrition | high in protein, vitamins, and minerals |
| egg shell | porous- keeps egg inside, but lets moisture and aroma travel through the shell |
| egg storage | eggs are perishable and should be kept in the refrigerator |
| egg whites | contain water and a protein called albumin |
| how eggs whites look | fresh egg whites are thick, an old egg white is thin and runny |
| old eggs | if eggs are old, the air pockets get bigger because moisture is lost through the shell |
| egg yolks | contain most of the nutrients and fat, has a distinct flavor |
| color of egg yolk | the shade of the egg yolk reflects the hen's diet, a healthier diet causes a darker orange yolk |
| dozen | 12 eggs |
| flat | 30 eggs |
| case | contains either 15 or 30 dozen |
| pasteurized eggs | sold as a liquid |
| egg blends | come in varieties- just yolks, just whites |
| dried eggs | have enough moisture removed to make them shelf stable |
| hard-cooked | eggs that are sold already hard boiled |
| Why are eggs pasteurized? | to reduce the risk of food borne illness in dishes that are not cooked, they may be sold as liquid egg products or pasteurized in the shell |
| Why are pasteurized eggs served in hospitals and nursing homes? | Sick and elderly people have compromised immune systems, they are likely to get food borne illness more than healthy people |
| Grade AA | eggs have whites that are thick and firm, yolks are high and round, free from defects, clean and unbroken shell |
| Grade A | The same as Grade AA except that the egg whites are "reasonable firm" |
| Grade B | whites are thinner, yolks are wider and flatter |
| How are egg sizes determined? | by the weight per dozen, not the weight of each egg |
| Why do professional recipes measure eggs by weight? | this make the ingredient measurement more exact |
| What is cultured cheese? | Cheese made from fermented (spoiled) milk. |
Created by:
KFreeh
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