breakfast food and sandwiches level 2 chapter 1. what is pasteurization? (6) when milk is heated to...
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What is Pasteurization? (6)
• When milk is heated to kill microorganisms that cause spoilage and disease without effecting its nutritional value.
What is Homogenization? (6)
• Milk is strained through very fine holes to break down fat and then is blended into ne fluid.
How much fat is in the following milk items: (8)
• SKIM MILK – Less than 0.5%• WHOLE MILK – At least 3%• CONDENSED MILK – At least 8.5%
Please explain lactose intolerance. (9)
• People who are lactose intolerant can’t easily digest lactose, which is a sugar found in dairy products. Undigested lactose moving through the body can cause uncomfortable symptoms such as gas, bloating, nausea, diarrhea and stomach pain.
How much fat is in the following types of cream: (11)
• HALF AND HALF – 10.5 to 18%• HEAVY CREAM – 36 to 38%
How is butter made? (11)
• Butter is made by mixing cream containing between 30 percent and 40 percent milk fat at high speed.
Is it true that one of the advantages of using margarine is that it is a lot lower in fat that butter? (12)
• Margarine is not much lower in fat than butter.
What is the optimum storage temperature for cheese? (17)
• 35 to 45 degrees at a high relative humidity.
What are the 4 parts of an egg? (17)
• The Outer shell• The White consists of protein and water.• The yolk, or albumen, contains protein, fat, and lecithin, a natural
emulsifier (thickener).• The membranes that hold the egg yolk in place are called chalazae
The air temperature of a truck delivering eggs should not exceed what temperature? (22)
• 45 degrees
How do you poach an egg? (27) 4 steps
• Combine water, salt, and vinegar in a shallow skillet or pan and bring it to a simmer.
• Break the egg into a clean cup and slide the egg carefully into the poaching water. Cook until the whites are set and opaque.
• Remove the eggs from the water with a slotted spoon and blot them on an absorbent towel.
• Trim, if desired, and serve hot.
What is sliced bread dipped in an egg and milk mixture that is often seasoned lightly with cinnamon and nutmeg? (40)
• French toast
What are the 3 ingredients in a hash mixture? (42)
• A mixture of chopped meat (fresh or smoked), potatoes and onions
Which cold sandwich is served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, onion, and other toppings? (55)
• Submarine
Please describe what a wrap is. (55)
• They are made on any type of flat bread – for example tortillas, cracker bread or rice paper wrappers – and spear with a hot or cold sandwich filling. It is then rolled up.
What is a multi-decker sandwich? (55)
• A sandwich with more then 2 slices of bread with several ingredients in the filling.
What are the three primary components to all sandwiches? (56)
– The Bread serves as an edible container for the food inside and also provides bulk and nutrients.
– The Spread prevents the bread from soaking up the filling and also adds flavor and moisture
.– The Filling is the primary flavor of the sandwich.
What 2 things are needed at every sandwich station? (59)
– Ingredients should be prepared ahead of time, if possible, to cut down on preparation time and hand movement.
– Equipment should include a work table, a storage facility, hand tools, portion-control equipment, and heating equipment.