EGG AND CHEESE UNIT

EGGS: 1. Eggs are rich in which main nutrient?

protein

2. How are eggs cooked?

a.

simmered

–

never boiled

b.

fried

c.

baked

–

shirred

d.

poached

e.

scrambled

f.

omelets

g.

meringues

3. What functions do eggs serve when added to other foods?

a.

leavening agent

– example: soufflés b.

emulsifying agent

– example: mayonnaise c.

thicken

– example: soups and sauces d.

binder

– example: stuffing, meatballs e.

crisp coating

– example: fried foods

4. What is the cooking principle for eggs which also applies to all protein foods?

a. Always use

low

temperatures.

b. What does high temperatures do to the protein in eggs?

The protein becomes

tough and rubbery

.

5. Meringues are made by beating air into

raw egg whites

.

a. When separating the white from the yolk, eggs separate best when they are

cold from the refrigerator

.

b. Egg whites beat to a higher volume when they are at

room

temperature.

c. When beating egg whites, the bowl must be clean and free of

fat

.

d. The whites must be free of any

yolk (fat)

.

e. Do not use a

plastic

bowl.

f. If coarse sugar crystals are used when adding sugar to a meringue, the albumen will be broken down and the volume of the meringue will be

reduced

.

What type of sugar should be used?

fine

CHEESE: 1. What types of milk are used to make cheese?

a.

cow

b.

goat

c.

ewe

2. What is the enzyme that is added to milk to make it change from liquid to solid?

rennin

3. What is the term which means to change from liquid to solid?

coagulate

4. After milk has coagulated, it is stirred and separates into solid and liquid.

The solid part is called

curds

.

The liquid part is called

whey

.

5. Curds are heated, flavored, and pressed into

molds

.

6. The cheese is left to

cure

through the action of friendly

bacteria

.

7. Cheese ripens and grows

stronger

(flavor improves) with

age

.

8. Flavor varies from

mild

to

sharp

.

9. Some cheeses are

not ripened

. What are examples of cheeses that are not ripened?

a.

cream cheese

b.

ricotta

c.

cottage cheese

d.

mozzarella

10. Storing cheese: a. Wrap

tightly

in plastic wrap.

b. Store in the

warmest

part of the refrigerator.

c. Cheese has a better flavor and texture when served at

room

temperature.

11. Cooking principle for cheese: a. Cheese is rich in

protein

.

b. Cook cheese at

low

temperatures to prevent the protein from becoming

tough and rubbery

.

12. What is Quiche?

a. Quiche is a combination of

eggs

and

cheese

.

b. Quiche is a high

protein

recipe.

c. Quiche can be served as a

main dish

.