TH-F1 obj. 3.02 week 9 voc. words
Quiz by Tracy Hatcher
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16 questions
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- Q1the solid pieces in milk that can stick together to form lumpsCurds30s
- Q2the browning of sugar, a process used in cooking that results in a sweet nutty flavor and brown colorCaramelization30s
- Q3dairy foods that have been fermented with lactic acid bacteriaCultured dairy30s
- Q4mechanical process that prevents the cream from rising to the surface of milk; breaks globules of milk fat into tiny particles and spreads them throughout the milkHomogenized30s
- Q5milk or cream that has been heated to a high temperature for a few seconds to kill harmful bacteriaPasteurized30s
- Q6nutrients added in amounts greater than what is naturally thereFortified30s
- Q7milk heated to just below boilingScalded milk30s
- Q8occurs when milk overheats and lactose rapidly caramelizes and burnsScorching30s
- Q9preventing curdling by bring one food to the right temperature or consistency before mixing it completely with anotherTempering30s
- Q10the liquid portion of milk that is left after curds formWhey30s
- Q11a medical condition in which the bones becomes brittle and fragile from loss of tissueOsteoporosis30s
- Q12a preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milkUltra high temperature (UHT) processing30s
- Q13products that are made from other cheeses, such as Velveeta cheeseProcessed cheese30s
- Q14solid layer made up of milk solids and some fat that often forms on the surface of milk during heatingScum30s
- Q15the process of a liquid changing to a solid or semi-solid statecoagulate30s