1. Breakfast Food and Sandwiches Level 2 Chapter 1

2. What is Pasteurization? (6) When milk is heated to kill microorganisms that cause spoilage and disease without effecting its nutritional value.

3. What is Homogenization? (6) Milk is strained through very fine holes to break down fat and then is blended into ne fluid.

4. Is lactose intolerance a milk allergy? (7) No, it is not.

5. How much fat is in the following milk items: (8) SKIM MILK – Less than 0.5% WHOLE MILK – At least 3% CONDENSED MILK – At least 8.5%

6. Please explain lactose intolerance. (9) People who are lactose intolerant can’t easily digest lactose, which is a sugar found in dairy products. Undigested lactose moving through the body can cause uncomfortable symptoms such as gas, bloating, nausea, diarrhea and stomach pain.

7. At what temperature should milk be stored? (10) 41 degrees or lower

8. All milk should be labeled as what grade? (10) Grade A

9. How much fat is in the following types of cream: (11) HALF AND HALF – 10.5 to 18% HEAVY CREAM – 36 to 38%

10. How is butter made? (11) Butter is made by mixing cream containing between 30 percent and 40 percent milk fat at high speed.

11. What is one benefit of using margarine? (12) It has a higher smoke point than butter.

12. Is it true that one of the advantages of using margarine is that it is a lot lower in fat that butter? (12) Margarine is not much lower in fat than butter.

13. Where and when was oleomargarine first made? (13) It was first made in France in 1870.

14. What are the 3 basic parts of all cheeses? (14) Water Fat Protein

15. Brie and camembert are examples of which type of cheese? (16) Soft ripened

16. What is the optimum storage temperature for cheese? (17) 35 to 45 degrees at a high relative humidity.

17. What are the 4 parts of an egg? (17) The Outer shell The White consists of protein and water. The yolk, or albumen, contains protein, fat, and lecithin, a natural emulsifier (thickener). The membranes that hold the egg yolk in place are called chalazae

18. What does the yolk of an egg contain? (17) Fat Protein Lecithin

19. What does the chalazae do? (17) It is the membrane that holds the yolk in place.

20. Recipes are based upon what size of egg? (18) Large

21. How many ounces are there in a dozen large eggs? (19) 24 ounces

22. Egg substitutes are used for people on what kind of diet? (20) Cholesterol free diet

23. The air temperature of a truck delivering eggs should not exceed what temperature? (22) 45 degrees

24. Liquid, frozen and dehydrated eggs must have this done to them by law? (22) Pasteurized

25. What is the cooking time for hard- boiled eggs (25) 10 minutes

26. What is a shirred egg? (26) A variety of baked egg

27. How do you poach an egg? (27) 4 steps Combine water, salt, and vinegar in a shallow skillet or pan and bring it to a simmer. Break the egg into a clean cup and slide the egg carefully into the poaching water. Cook until the whites are set and opaque. Remove the eggs from the water with a slotted spoon and blot them on an absorbent towel. Trim, if desired, and serve hot.

28. During which cooking method are eggs constantly stirred? (28) Scrambled

29. What is another name for a flat omelet? (31) Frittatas

30. What is a quiche? (32) A savory egg custard baked in a crust

31. What are pooled eggs? (34) Eggs that are cracked open and combined in a container

32. What is a crepe? (39) A very thin pancake-type item with a high egg content

33. What is sliced bread dipped in an egg and milk mixture that is often seasoned lightly with cinnamon and nutmeg? (40) French toast

34. How much fat does bacon have in it before cooking? (41) About 70 percent

35. What are the 3 ingredients in a hash mixture? (42) A mixture of chopped meat (fresh or smoked), potatoes and onions

36. Farina and cornmeal are examples of what type of hot cereal? (43) Granular

37. What is the proper brewing temperature for coffee? (46) 195 to 200 degrees

38. What cooking method is use to make a Panini sandwich? (54) Grilling

39. Which cold sandwich is served on a long, sliced roll with several types of cheese, meat, lettuce, tomato, onion, and other toppings? (55) Submarine

40. Please describe what a wrap is. (55) They are made on any type of flat bread – for example tortillas, cracker bread or rice paper wrappers – and spear with a hot or cold sandwich filling. It is then rolled up.

41. What is a multi-decker sandwich? (55) A sandwich with more then 2 slices of bread with several ingredients in the filling.

42. What is one example of a multi-decker sandwich? (55) Club sandwich

43. Tell me about a canapé. (55) It is an open faced cold sandwich used as a type of hors d’oeuvre

44. What are the three primary components to all sandwiches? (56) –The Bread serves as an edible container for the food inside and also provides bulk and nutrients. –The Spread prevents the bread from soaking up the filling and also adds flavor and moisture. –The Filling is the primary flavor of the sandwich.

45. What are the 2 most common spreads? (57) Butter Mayonnaise

46. What 2 things are needed at every sandwich station? (59) –Ingredients should be prepared ahead of time, if possible, to cut down on preparation time and hand movement. –Equipment should include a work table, a storage facility, hand tools, portion-control equipment, and heating equipment.

47. According to Figure 1.36, what can be used to transfer a pizza in and out of the oven? (61) Pizza Peel