Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Baking 402

Ingredient Identification (milk/egg/cheese)

TermDefinition
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