egg, milk Flashcards by Tianying Jiang

Q

grading

A

AA, A, B

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Q

Jumbo: oz, Small: oz

A

30oz 18oz

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Q

egg substitutes higher in

A

Sodium

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Q

during storage: loss of what make egg more alkaline

A

Carbon dioxide

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Q

Milk protein 80%

A

casein

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Q

acid will cause ___to form curd

A

casein

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Q

__is liquid in acid

A

whey

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Q

buttermilk instead of reg, increase:___

A

increase baking soda

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Q

___precipitate out when heated

A

Whey

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Q

butter is __fat margerine is ___ fat

A

milk animal

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Q

heavy cream fat %

A

> 36 fat

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Q

medium cream

A

30-36% fat

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Q

whipped cream

A

35% fat

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Q

cheese add __enzyme ___coagulate

A

rennet, casein

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