Dairy Decisions
What is the primary protein in milk, making up about 80% of its protein?
Casein
What nutrient is found in egg whites in large amounts?
Protein
What type of fat has no carbon-carbon double bonds?
Saturated fat
Name one of the nine major food allergens.
Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, or sesame.
What is dysphagia?
Difficulty swallowing
What process breaks milk fat globules into smaller particles to prevent cream separation?
Homogenization
What is the name of the process in which heat causes egg proteins to unfold?
Denaturation
What does shortening power do in baked goods?
Fat limits gluten development, producing a tender or crumbly texture.
What is cross-contamination?
Transfer of harmful microorganisms from one food or surface to another.
What is a cycle menu?
A planned menu that repeats after a set period, such as 3-4 weeks.
What temperature and time are used for high-temperature short-time (HTST) milk pasteurization?
161°F (72°C) for 15 seconds.
What happens when denatured egg proteins bond together and set?
Coagulation
Is mayonnaise an oil-in-water or water-in-oil emulsion?
Oil-in-water emulsion
What is the FDA/ServSafe temperature danger zone used in food esatblishments?
41–135°F (the USDA consumer range is 40–140°F)
What pigment group is responsible for many orange and yellow produce colors?
Carotenoids
During cheese making, what are the solid curds and the remaining liquid called?
Curds are the coagulated milk solids; whey is the liquid portion.
Which component of egg yolk helps stabilize mayonnaise?
Lecithin, an emulsifier
What does plasticity mean when describing butter or shortening?
Ability to hold shape but deform/spread under pressure.
What are the three compartments used for in a three-compartment sink?
Wash, rinse, and sanitize; then air-dry.
What is leghemoglobin used for in some plant-based meats?
To supply heme-associated meaty flavor/color characteristics.
Explain the difference between curing and ripening cheese.
Curing is aging under controlled temperature/humidity; ripening is the chemical and physical changes during aging.
Why can excessive heat make cooked eggs rubbery and cause liquid to separate?
Overcoagulation tightens the protein network and can squeeze out water (syneresis).
Name two factors that speed up oxidative rancidity and one storage method that slows it.
Heat, light, oxygen, or metals accelerate it; store tightly sealed, cool, and away from light.
How does food infection differ from food intoxication?
Infection: ingesting living pathogens; intoxication: ingesting toxins already present in food.
Why can steaming vegetables preserve more water-soluble vitamins than boiling?
Less contact with cooking water reduces leaching of vitamins such as vitamin C.