Unit Test 2 - Milk, Cheese, Yoghurt and Cream

How should fresh milk be stored?
0-5 degrees C, in a fridge.
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Name the 3 types of milk that can be stored in a cupboard:
Condensed, Powdered and Evaporated.
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What does homogenisation mean?
When the milk is put through a small hole at high pressure to break up the fat globules.
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What is Lactose?
A sugar found in milk.
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Name 3 alternatives to milk for people who are lactose intolerant:
Almond milk, Soya milk and Rice milk.
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Example of fresh cheese:
Cottage cheese, cream cheese, forage frail, ricotta, mozzarella.
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Example of soft cheese:
Goats cheese, brie, camembert, feta.
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Example of semi-hard cheese:
Edam, St Paulin, Port Salut.
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Example of hard cheese:
Cheddar, red leicester, parmesan, emmantal, manchego.
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Example of blue cheese:
Stilton, danish blue, roquefort, gorgonzola.
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Example of processed cheese:
Cheese slices/strings, spreadable cheese, mascarpone.
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Cheese is a 1/3 water and 1/3 ____ and ______?
Fat and Protein.
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Why should vegetarians monitor their cheese intake?
Because it is high in fat and can increase blood pressure. This leads to obesity.
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Where does milk come from? and Milk alternatives:
Cows/Goats/Sheep that have just had a baby, almonds/rice/coconuts/soya milk.
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What does pasteurisation mean?
When the milk is pumped through hot water (75 degrees C) and then rapidly cooled. This kills bacteria giving th milk a longer shelf life.
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What does UHT milk start for?
Ultra Heat Treated.
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How is cheese made?
A bacteria called starter culture is added to milk to ferment the lactose into lactic acid. rennet is then added to help coagulate the bacteria. The whey is drained from the curd and the curd is heated. The cheese is pressed to remove excess whey.
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How can yoghurt be used in food prep?
On desserts/an alternative to milk, mayonnaise or cream/in smoothies.
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Nutritional value of yoghurt:
Vits. A, D and B group, some fat (depending on milk used), calcium, high biological protein.
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Whats yogurt made from?
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Why can the nutritional value of yoghurt vary so much?
Depending on where the milk comes from (cows, sheep etc) and what is added for colours/flavours.
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What temp. is yoghurt heated to when made?
37 degrees C because this is when the bacteria is most active. (Body temperature)
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How is yoghurt made?
Homogenised and pasteurised milk is heated to 37 degrees C and then cooled. Starter culture is added to ferment the lactose and produce lactic acid. this allows the milk proteins to coagulate and set producing the sharp natural flavour.
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Varieties of cream and uses:
Single (poured over desserts), Double (wicked for piping), Whipped (piping on cakes), Soured and Clotted (used on scones).
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How is butter made?
When you which double cream to much you cause the fat to break up and the cream splits into butter and butter milk.
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Other cards in this set

Card 2


Name the 3 types of milk that can be stored in a cupboard:


Condensed, Powdered and Evaporated.

Card 3


What does homogenisation mean?


Preview of the front of card 3

Card 4


What is Lactose?


Preview of the front of card 4

Card 5


Name 3 alternatives to milk for people who are lactose intolerant:


Preview of the front of card 5
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