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Baking 402

Ingredient Identification (milk/egg/cheese)

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