Download Milk_Preassessment_Answer_Key

Milk Preassessment Answer Key
NOTE TO TEACHER: Be aware of low-level or nonreaders and make appropriate adjustments for any
preassessment requiring reading; i.e., use a tape recorder, read aloud, etc.
Name
Period
Assign #
Name the Following
1.
Milk which has had some of the butter fat removed.
Low-fat
2.
The process of breaking down butter fat globules into small particles and distributing them
throughout the milk.
Homogenizing.
3.
Milk from which all of the fat has been removed.
Skim.
4.
The process of heating milk to destroy harmful bacteria.
Pasteurizing.
5.
Milk which has had 50% of the water removed and has had sugar added to it.
Condensed.
6.
The largest group of proteins in milk.
Casein.
7.
The sugar in milk is called _______.
Lactose.
8.
What is canned milk which has been heated to remove 60% of the water called?
Evaporated.
9.
What can cause a skin to form on the top of cooked foods with a high concentration of milk?
Using a cooking temperature that is too high and not stirring while cooking.
10.
What technique can be used to reduce the chance that milk will curdle when it is cooked?
Using low heat to cook, raising the pH of the product, thickening the milk before adding an acid
to the product, heating the milk and the acid separately.