Y2.U1 Dairy/Egg/Breakfast/Sandwich

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Milk that has been heated to destroy harmful bacteria has been 1

pasteurized. 1

Which type of butter has had its milk solids and water removed using heat? 2

Clarified 2

What percentage of margarine’s calories must come from fat? 3

80% 3

The process in which dairies make cheese by separating a milk’s solids from its liquid is called 4

curdling. 4

Cottage cheese and ricotta are examples of what type of cheese? 5

Unripened, fresh 5

Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages? 6

Blue-veined 6

What is the optimal temperature for storing cheese? 7

35°F to 45°F at a high humidity level 7

Refrigerated dairy products should be stored at or below which temperature? 8

41°F 8

Which part of an egg is also known as the albumen? 9

White 9

Eggs cooked for immediate service should reach an internal temperature of _________ for 15 seconds. 10

145°F 10

Which form of egg is best for use in scrambled eggs or French toast? 11

Frozen 11

Eggs are constantly stirred during which cooking method? 12

Scrambling 12

Frying an egg on the bottom and then turning it over and frying it very lightly on its top side is called 13

over easy. 13

A savory egg custard baked in a crust is called a(n) 14

Quiche 14

The cooking time for hard- boiled eggs is _________ minutes. 15

10 15

What size egg is the largest? 16

Jumbo 16

Soufflés are made with whipped 17

egg whites. 17

Before cooking, French toast is dipped in a mixture of 18

milk and eggs. 18

Bacon is about _____ percent fat. 19

70 19

Raw potatoes that have been peeled and then sliced, diced, or shredded are called 20

home fries. 20

Brewing temperatures for coffee are between 21

195°F and 200°F. 21

Which type of tea has leaves that are fermented? 22

Black 22

A club sandwich is an example of a _________ sandwich. 23

multidecker 23

A tuna melt is an example of a _________ sandwich. 24

grilled 24

Which type of sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling? 25

Cold 25

Butter and mayonnaise are common examples of 26

Spread 26

Lemon, chives, mustard, and honey are often used to flavor which sandwich ingredient? 27

Butter 27

On a hot dog with mustard, the mustard is the 28

condiment 28

On a turkey and cheese sandwich with mayonnaise, the turkey and cheese are the 29

filling 29

Large, multidecker sandwiches or very thick sandwiches should be cut in 30

quarters 30

A canapé is sometimes served as a(n) 31

hors d’oeuvre. 31

The best temperature range to store bread is 32

75°F to 85°F. 32

A Monte Cristo belongs to which category of sandwich? 33

Deep-fried 33

Sandwiches prepared in advance should be stored 34

covered in a refrigerator. 34

When steeping tea, make sure the tea leaves are exposed to water at least __________ for at least 5 minutes. 35

175°F 35

Which cooking method is used to make eggs benedict and eggs Florentine? 36

Poaching 36

Cheddar and gruyère are examples of which type of cheese? 37

Firm, ripened 37

In what part of the egg is fat found? 38

Yolk 38

A mixture of chopped meats, potatoes, and onions is called 39

hash 39

Shirred eggs are finished by 40

baking. 40