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Name_____________________________Date____________Period___
2.05T Dairy Foods Reading Guide
JUST WHAT DO WE NEED TO KNOW ABOUT MILK, CHEESE, AND OTHER
DAIRY FOODS?
VOCABULARY
Homogenization
Pasteurization
Ripened cheese
Unripened cheese
Cultured milk
Curdle
Buttermilk
Yogurt
Fat-free
Reduced fat (low fat)
Kefir
Roux
Whipped cream
Overcoagulate
Emulsifiers
Lactose-intolerant
Processed cheeses
Scorch
Read Chapter 17 in Guide to Good Food or Chapter 34 in Food for Today and complete the following.
Review and place in your academic notebooks for further study.
1. A mechanical process that prevents cream from rising to the surface of milk is
______________________________.
2. During ________________________, milk is heated to destroy harmful bacteria.
3. Most of the vitamins, minerals, protein, and sugar in milk are found in the milk solids. This milk
sugar often causes problems for people who are ____________-_________________.
4. Dairy products made from milk to which helpful bacteria have been added are ____________
_____________ dairy products.
5. An example of cultured milk products is ____________________or ____________.
6. Another example of a cultured milk product that has been used for centuries in the Middle East
and Russia, with ties to Mohammed, is _____________.
7. Cheese that is prepared for marketing as soon as the whey (liquid part) has been removed is
________________________________.
8. Controlled amounts of bacteria, mold, yeast, or enzymes are used to make _____________ _________________.
9. Products that are made from other cheeses, such as Velveeta® cheese, are called
____________________ ___________________.
10. For dietary health, avoid saturated fat and cholesterol from dairy products by choosing
_____________ ______ and _________ ___________ products most often.
11. High temperatures, acids, tannins, enzymes, and salts can ______________ milk.
7045 Foods I
Unit A-Food Preparation, Processes and Methods
Summer 2010 Version 2
309
2.05T
Dairy Foods Reading Guide
(page 2)
12. Heating can cause the lactose (milk sugar) in milk to ___________________, or change to a
brown, bitter substance called caramel.
13. Sugar decreases the volume and stiffness of __________________ ___________.
14. A cooked paste of flour and fat used to thicken classic white sauce is called a ___________. The
ratio of flour to fat used in this is ____ part(s) flour to ______ part(s) fat.
15. When the proteins in cheese ________________________, the cheese becomes tough and
rubbery and the fat may separate.
16. Processed cheese blends more easily in cooked cheese dished than natural cheese because of the
__________________ it contains.
Answer the following short answer questions. Use complete sentences.
1. What type of heat is best used when preparing recipes with milk or cheese products in them?
Why?
2. Some dairy products considered part of the milk group of MyPyramid do not give us adequate
amounts of nutrients. What are two examples of dairy foods in the milk group high in nutrients
and two that are not high in nutrients?
3. What are two examples of food products that a roux would be used as a base of the recipe?
4. What are the health benefits of choosing reduced fat (low fat) or fat free dairy foods?
5. What food safety issues can be linked to soft, unripened cheeses?(look in chapter on food
safety)
6. Should you eat ripened cheese that has mold on it? Why or why not?
7. Organize these dairy food choices from the healthiest to least healthy: sherbet, premium ice
cream, or low fat ice cream? Explain.
7045 Foods I
Unit A-Food Preparation, Processes and Methods
Summer 2010 Version 2
310