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Team 2
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Teams
Name
Score
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15
×
Lactose-Free
Made by adding enzymes to milk to break down lactose.
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×
heart
Other team wins 20 points!
Oops!
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fairy
Take points!
5
10
15
20
25
×
gift
Win 20 points!
Okay!
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banana
Go to last place!
Oops!
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seesaw
Swap points!
Oops!
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shark
Other team loses 15 points!
Okay!
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shark
Other team loses 25 points!
Okay!
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banana
Go to last place!
Oops!
15
×
Scorching
When milk is heated on a high heat, some of the milk solids and fat settles out on the sides and bottom of the pan, and burn.
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15
×
Sweetened Condensed
This milk is canned with sweeteners added
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15
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Buttermilk
Made from fresh milk, that has had a culture of lactic acid bacteria added to it to create a sour taste and thicker consistency.
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15
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______ milk, is pouring a small amount of hot liquid into the milk first to raise its temperature.
Tempered
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15
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Homogenization
Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
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15
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Skim
Milk that has most of the fat removed.
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15
×
Health experts recommend ______ cups of dairy per day
3 Cups
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15
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Light Cream
Cream that contains 18-30% milk fat, and does not whip well.
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15
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Cornstarch
This ingredient is used to thicken a milk product before adding an acid, so curdling does not occur
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baam
Lose 25 points!
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fairy
Take points!
5
10
15
20
25
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shark
Other team loses 25 points!
Okay!
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baam
Lose 10 points!
Oops!
15
×
Powdered/Dry Milk
Made from whole or skim milk that has had all water removed.
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15
×
Heavy Cream
Cream that contains the most milk fat, and used for whipping.
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15
×
Half-and-Half
A mixture of milk and cream that contains 10-12% milk fat. Often used in coffee.
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