Study

Dairy

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  • ______ milk, is pouring a small amount of hot liquid into the milk first to raise its temperature.
    Tempered
  • Reduced Fat
    Milk that has had half to 3/4 of the fat removed (1% and 2% milk fat).
  • Whole Milk
    This milk has 3.5% fat or more
  • ______ milk, is milk cooked just below the boiling point. Bubbles form on the sides of the pan.
    Scalded
  • Skim
    Milk that has most of the fat removed.
  • 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.
  • Health experts recommend ______ cups of dairy per day
    3 Cups
  • Unsaturated
    Type of fat found in milk
  • 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.
  • Low
    This temperature is used when cooking with milk.
  • Heavy Cream
    Cream that contains the most milk fat, and used for whipping.
  • Fortified Milk
    Milk with added nutrients, such as Vitamin D.
  • Evaporated Milk
    Whole milk which has approximately half of the water removed.
  • Pasteurization
    Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
  • Butter
    The process on churning cream will create this milk product. (You can create this if you over whip your cream).
  • Homogenization
    Milk that has been treated to disperse the fat, so it prevents the fat and milk from separating.
  • Powdered/Dry Milk
    Made from whole or skim milk that has had all water removed.
  • UHT
    Milk that has been heated to a very high temperature so that it stays fresh longer.
  • Lactose-Free
    Made by adding enzymes to milk to break down lactose.
  • Sweetened Condensed
    This milk is canned with sweeteners added
  • Cornstarch
    This ingredient is used to thicken a milk product before adding an acid, so curdling does not occur
  • Stirring
    This method of cooking helps prevent a milk-film and scorching from occurring.
  • Curdling
    White clumps that develop when an acid is added to milk.
  • Light Cream
    Cream that contains 18-30% milk fat, and does not whip well.
  • Half-and-Half
    A mixture of milk and cream that contains 10-12% milk fat. Often used in coffee.
  • Yogurt
    A thickening milk product which is made by fermenting milk with a special bacteria culture.
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