NUTR 1362 Exam 3

1

What is milk's primary carbohydrate?

1

Milk carbohydrate how much per serving?

1

How much protein per serving of milk?

1

What is milk's predominant protein?

1

What is milk's predominant protein percentage?

1

What is milk's SECOND predominant protein?

1

What is milk's SECOND predominant protein percentage?

1

What are the 5 major vitamins that milk provides?

1

What are the 5 major minerals that milk provides?

1

What is the percentage of water in milk?

1

What is the percentage of milk solids in milk?

1

The pH of milk is?

1

Vitamin A and D are optional fortifications when making which type of milk?

1

Which type of milk requires fortification of Vitamin A but Vitamin D is optional?

1

What process kills bacteria in milk?

1

( 100%, 90%, 99% ) of pathogens and ( 95-99%, 100%, 90-100% ) of other bacteria are killed in the pasteurization process?

1

What nutrients are low in milk?

1

What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?

1

What are the bacteria in yogurt?

1

What is fermented milk that has a bubbly, fizzy nature?

1

What is the process that prevents fat separation and is performed mechanically to break up fat globules?

1

There are 7 various plant-based "milk" products on the PowerPoint, what are they?

1

What nutrients are low in milk alternatives that are of concern?

1

Milk where 60% of water is removed:

1

Milk where 50% of water is removed, but 15% sugar composition (added):

1

What milk is dried, steamed, and dried again to become instant?

1

any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils:

1

Exposing milk to light can trigger oxidation and the loss of which vitamin?

1

How long should you keep milk refrigerated?

1

Refrigerator storage time for yogurt:

1

Refrigerator storage time for buttermilk:

1

Refrigerator storage time for sour cream:

1

How much protein is in a 1oz serving of cheese?

1

How much fat is in a 1oz serving of cheese?

1

A 1 oz serving of cheese has more than ( 100, 120, 90 ) calories:

1

What are the major vitamins and minerals that cheese provides?

1

What are the 3 most common ways to classify cheese?

1

What is the moisture content for "fresh" cheese?

1

What is the moisture content for "soft" cheese?

1

What is the moisture content for "semi-hard" cheese?

1

What is the moisture content for "hard" cheese?

1

What is the moisture content for "very hard" cheese?

1

A basic method of treating the curd in which slicing the curd increases surface area:

1

A basic method of treating the curd in which the whey evaporates, increasing the lactic acid, which firms curd:

1

A basic method of treating the curd in which the bacterial growth is controlled, the curd dehydrates and adds flavor

1

An optional treatment to the curd in which heat forms more solid curd:

1

An optional treatment to the curd in which it is changed into a compact mass:

1

One method of coagulation of the casein protein in milk where rennin (chymosin) or rennet (natural from animal stomachs or GMO), molds; produces tough, rubbery curd texture

1

One method of coagulation of the casein protein in milk where added directly (vinegar) or inoculated (bacteria starter culture that acidifies -produces lactic acid); 25-50% calcium lost in whey; soft and spongy curd texture (cottage cheese)

1

How many pounds of milk does it take to make one pound of cheese?

1

Whey protein is higher in ( lactose, fat ) and lower in ( lactose, fat ).

1

What might cheese processors do with the whey after cheese production?

1

Processed cheese has how much water content?

1

What is the name of processed cheese that has more than 51% cheese - such as Cheez Whiz, Velveeta

1

What is the name of processed cheese that has more than 51% cheese, softer (sugar, liquid, emulsifiers, reduced-fat milk)?

1

The key to cooking cheese is:
( low, high ) temp, ( short, long ) time

1

Most natural cheeses (low water content) can be frozen for up to:?

1

Process cheese can be frozen for up to:?

1

When to add the cheese during the cooking process?

1

very hard cheeses can be kept at room temperature for up to ( 1 year, 1 month, 6 months )

1

One component of the egg that is ~30% weight and includes the germinal disc - vitelline membrane

1

One component of the egg that is - white ~58% and includes the chalaza - Vitelline membrane

1

One component of the egg that is the inner and outer membrane:

1

One component of the egg that is between 2 shell membranes:

1

One component of the egg that is 12% weight: has small pores, calcium carbonate, and cuticle or bloom

1

What are the two spiral bands of tissue in an egg that connects the yolk to the lining membrane at either end of the shell?

1

Which Federal agency oversees eggs?

1

Which Act governs the inspection of eggs?

1

Requires eggs and egg product processing plants to be inspected for 3 components:

1

A part of grading eggs that has current automated mass-scanning equipment used by most egg packers detects eggs with cracked shells, soiling, and interior defects:

1

A part of grading eggs that compares height of egg white:

1

A part of grading eggs that looks at the shell, white, yolk:

1

Grade of eggs that provides thick firm whites when cracked; the yolks are high, round, and practically free from defects; and clean, unbroken shells

1

Grade of eggs where eggs provide characteristics of Grade AA eggs except that the whites are "reasonably" firm

1

Grade of eggs where eggs provide thinner whites and when cracked the yolks will appear wider and flatter than the eggs of higher grades:

1

Minimum net weight per dozen of Jumbo eggs:

1

Extra Large eggs: ❌ Large eggs: ❌ Medium eggs: ❌ Small eggs: ❌ Peewee eggs: ❌

27oz

24oz

21oz

18oz

15oz

1

The size of air sac in the egg ( increases, decreases ) with age

1

Lecithin is inside the egg yolk which holds oil and water in mixture, which makes eggs an:

1

An egg __________ when it blocks ice crystals from pulling together

1

Coating foods prior to breading helps substances adhere to food, thus ________ it together

1

Egg whites have the ability to grab particles and trap them as they coagulate, which can ________ food such as broth

1

This part of the egg coagulates first, at 140ºF -158ºF:

1

this part of the egg coagulates second, at 144ºF -158ºF:

1

Beaten eggs coagulate at ~ 156ºF

1

What is the name for egg white foam?

1

Eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container:

1

Baked whole eggs:

1

when should eggs be used by?

1

( cell walls, parenchyma cells ) contain soluble and insoluble fibers

1

Most plant tissue is made of ________________; Within the cytoplasm of these cells are compounds responsible for: starch content, color, water volume, and flavors

1

Intercellular air spaces are spaces between cells filled with air

1

Component of parenchyma cell that stores water and other compounds:

1

_________ store starch and contain pigments (Leucoplasts, Chloroplasts, Chromoplasts)

1

The fiber found in rind and skin:

1

The fiber found in stems and cores; amount increases as plant ages and creates tougher plant:

1

The fiber found in rind, skin, and within/between cell walls (cement)

1

Fiber within/between cell walls:

1

Fiber that absorbs water:

1

Vegetables are low calorie; only ~( 25, 26, 30, 15 ) kcal for non-starchy veggies

1

serving size for vegetables?

1

Some nutrients that vegetables, as a whole, are high in:

1

carotenoids, chlorophyll, and flavonoids are the 3 major groups of plant pigments

1

Plant pigment that is fat soluble; includes carotene-yellow/orange, which converts to vitamin A, 3 types (α, β, γ), Lycopenes-red, and Xanophylls-yellow

1

fat soluble; destroyed by light, heat, O2, and acids (keep lid off when cooking); color enhanced by sugar

1

Water soluble; lost in cooking water, includes: Anthocyanins-red-blue, Anthoxanthins-creamy white, and Betalains-purple-red

1

red-blue flavonoid

1

creamy white flavonoid

1

purple-red flavonoid

1

2 examples of a carotenoid is:

1

2 examples of a vegetable with chlorophyll is:

1

2 examples of a vegetable with flavonoids is:

1

Grows on potatoes post-harvest; Due to exposure to light and indicated by green color. Has toxic effects in relatively high levels; Alkaloid substance:

1

CH 10-13 NUTR 1362 Exam 3

NUTR 1362 Exam 3

NUTR 1362 Exam 3

What is milk's primary carbohydrate?

Milk carbohydrate how much per serving?

How much protein per serving of milk?

What is milk's predominant protein?

What is milk's predominant protein percentage?

What is milk's SECOND predominant protein?

What is milk's SECOND predominant protein percentage?

What are the 5 major vitamins that milk provides?

What are the 5 major minerals that milk provides?

What is the percentage of water in milk?

What is the percentage of milk solids in milk?

The pH of milk is?

Vitamin A and D are optional fortifications when making which type of milk?

Which type of milk requires fortification of Vitamin A but Vitamin D is optional?

What process kills bacteria in milk?

100% 90% 99%( 100%, 90%, 99% ) of pathogens and 95-99% 100% 90-100%( 95-99%, 100%, 90-100% ) of other bacteria are killed in the pasteurization process?

What nutrients are low in milk?

What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?

What are the bacteria in yogurt?

( 100%, 90%, 99% ) of pathogens and ( 95-99%, 100%, 90-100% ) of other bacteria are killed in the pasteurization process?

A 1 oz serving of cheese has more than ( 100, 120, 90 ) calories: