Dairy Nutrition
Name any nutrient that dairy contains.
Protein, Fat, Vitamins, Minerals
Name any nutrient that eggs contain.
Protein, Fat, Vitamins, minerals
When a recipe does not specify which size egg to use, the default option is this.
Large
The outermost part of an egg, protects the insides of the eggs
Shell
Cookies include eggs in the recipe for this function.
Binder
This process kills bacteria in milk by heating it to a high temperature before packaging.
Pasteurization
A type of foodborne illness you can acquire from eating raw or undercooked eggs.
Salmonella
Cheese is made from the solid part of coagulated milk which is called what.
Curds
Eggs are graded based on the quality of their structure. What is the name of the process that is used to grade the eggs?
Candling
Whipped Egg Whites
meringue
Vitamin D, Calcium
Type of cooking method where eggs are cooking in simmering water outside of their shell.
Poach
The correct way to crack an egg
Tap once or twice only on a flat surface. Open with the crack facing upwards
Another name for egg white
Albumen
A thick creamy blend of dairy and eggs, used to make pie fillings or other creamy desserts.
Custard
This type of fermented dairy product gets its name from being the liquid byproduct of heavy cream when making butter.
Buttermilk
A type of egg that is scrambled and cooked on one side only in a hot buttered skillet. Fillings such as cheese and meat are often added before folding this delicacy over.
Omelet
The type of cheese that is treated with enzymes and left to sit for a long time before being sold
Ripened Cheese (or aged cheese)
The part of the egg that contains the most fat, vitamins and minerals
Yolk
A type of ingredient that holds two substances together that naturally want to separate.
Emulsifier
A dairy product that is cultured contains probiotics. What function of the body do probiotics or "live cultures" help with?
Digestion
The average amount of calories in one egg.
80
Someone who cannot digest dairy does not produce enough of this enzyme which breaks down lactose in the body.
The string like structures that hold the egg yolk in place within the egg
Chalazae
A type of ingredients that adds rise or volume to a baked good.
Leavening Agent