Milk
Amount of protein in 1 cup of milk
What is 8 grams?
Portion of milk that is made into solidified cheese
What is the curd (casein)
The process of muscle contraction meat goes through 6-24 hours after slaughter/harvest
What is rigor mortis?
Ways to reduce sodium in a recipe
What is using low sodium sauces/ broths, use vinegar, mustard, spices, and seasonings for flavor?
Individuals with lactose intolerance lack adequate amounts of this enzyme
What is lactase?
Sugar found in dairy.
What is lactose?
Process that turns milk into a permanently dispersed, very fine emulsion
What is homogenization?
Meat exposed to oxygen changes the color due to this component in meat.
What is myoglobin?
Gluten free flour replacements
What are coconut, almond, potato, tapioca, and cassava flours?
The liquid most often removed from milk during the cheese making process
What is the whey?
Basis for the grading of milk
What is bacteria count?
The first step in cheese making
What is milk selection ?
Ways to cook less tender cuts of meat
What is moist heat preparation? Stewing, braising, steaming, etc.
One way to reduce fat in baked good recipes using a fruit
What is adding applesauce?
Processing that may also be a part of the cheese making process
What is pressing, cutting, ripening, etc?
Examples of very hard cheese
What are Parmesan and Romano?
Cheese made using acid has less of this mineral
What is calcium?
Temperature ground beef should be cooked to to kill harmful bacteria
What is 155 degrees F?
Ways to increase nutrient quality in a recipe
What are adding vegetables, adding fruits, adding increased proteins, adding essential fatty acids, etc?
Number of commercial cut of meat from a cow
What is seven?
Examples of cultured milk products.
What are kefir, buttermilk, and yogurt?
Mold ripened cheese
What are brie, blue, and Gorgonzola cheeses?
Meat of a calf that has only received a diet of it's mother's milk
What is veal?
Most important rule when modifying recipes
What is "Do not make too many changes at once"?
Process of killing harmful bacteria is milk
What is pasteurization?