Transcript Document
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
.