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20: Review
Write your answers using complete sentences when appropriate.
List six nutrients found in dairy products.
What is the process of heating milk to destroy harmful bacteria called?
Which type of cream has the most milkfat?
Name three types of cultured dairy products.
Explain why sweetened condensed milk cannot be used interchangeably with evaporated milk in recipes.
Why is reduced fat margarine not a good choice to use in most recipes for baked goods?
Why do organic dairy products cost more than nonorganic dairy products?
How long can sealed UHT milk products be stored without refrigeration?
Describe the difference between ripened and unripened cheeses.
What are the advantages of using low-fat and fat-free dairy products in place of full-fat products?
How can you prevent milk from curdling during cooking?
If whipped cream is to be sweetened, when should you add the sugar?
How can you protect rice and bread puddings against the overcoagulation of milk and egg proteins during baking?
Why is it important to stir ice cream products and sherbet during freezing?
How does processed cheese compare with natural cheese for use in a cheese sauce?
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