Eggs and Dairy Foods I

In order to cook with milk, cheese, and other dairy use:

• high heat
• low heat
• boiling temps
• whatever temp you choose

using too high temps cause milk to :

• become creamier
• become hardened
• become sweeter
• curdle and scortch

how do the functions of eggs and milk differ?

• eggs are not considered a liquid, milk is conseidered a liquid
• eggs are a binder and milk is not a binder
• milk and eggs are both used as binders
• milk and eggs should be scalded before use

how are omletes and scrambled eggs the same?

• omletes are more nutritious
• omletes can use veggies, scrambled eggs cannot
• both have igredients like cheese, veggies, and meats
• scrambled eggs are stirred when cooking

When determining the freshness of milk

• smell the milk
• check the sell by date
• check the color of the milk
• taste the milk

what do we need to remember about cooking eggs in the microwave?

• they are less nutritious
• they are more nutritious
• they cannot be in the shell when cooked, it will explode
• you have to cook them twice as long

which has a higher quality, brown eggs or white eggs?

• they have the same quality
• white eggs
•  brown eggs
• brown spotted eggs are the best

Which has more nutritious milk?

• brown cows
• pasteurized milk
• white cows
• all cows have the same milk, they are just different breeds

Which statement is correct

• eggs and milk both contain protein and cholesterol
• eggs have calcium only
• milk has protein only
• eggs are better for you than milk

what is a roux

• a paste of peanutbutter and flour
• milk and cheese
• a paste of fat and flour unsed to thicken sauces
• chocolate