好心·威克斯公司美食指南说明书

Guide to Good Food © 2012
Chapter 16: Dairy Products
Tools:
● Printer
● 8.5” x 11” paper
● Scissors
Directions:
1. Print
2. Fold paper in half vertically
3. Cut along dashed lines
Copyright © Goodheart-Willcox Co., Inc. All rights reserved.
Guide to Good Food © 2012Guide to Good Food © 2012Guide to Good Food © 2012Chapter 16: Dairy Products
Chapter 16: Dairy Products
Chapter 16: Dairy Products
03 of 19 E-Flash Cards
02 of 19 E-Flash Cards
01 of 19 E-Flash Cards
A rich, thickened cream soup.
Cream soup that contains pieces of seafood, vegetables, poultry, or meat and is made from unthickened milk.
To thicken or form a congealed mass. (Proteins are coagulated by heat and can cause a mixture to thicken.)
Solid part of coagulated milk.
bisque
chowder
coagulate
curd
Guide to Good Food © 2012Guide to Good Food © 2012Guide to Good Food © 2012Chapter 16: Dairy Products
Chapter 16: Dairy Products
Chapter 16: Dairy Products
07 of 19 E-Flash Cards
06 of 19 E-Flash Cards
05 of 19 E-Flash Cards
Formation of clumps or curds (coagulated proteins) that can
happen when milk is overheated or exposed to acids, tannins, enzymes, or salts.
Mechanical process by which milkfat globules are broken into tiny particles and spread throughout milk or cream to keep the cream from rising to the surface of the milk.
Nonfat portion of milk, which contains most of the vitamins, minerals, protein, and sugar found in milk.
Fat portion of milk.
curdling
homogenization
milk solids
milkfat
Guide to Good Food © 2012Guide to Good Food © 2012Guide to Good Food © 2012Chapter 16: Dairy Products
Chapter 16: Dairy Products
Chapter 16: Dairy Products
11 of 19 E-Flash Cards
10 of 19 E-Flash Cards
09 of 19 E-Flash Cards
Process by which milk and milk products are heated to destroy harmful bacteria.
One of several types of products,
including pasteurized process cheese, pasteurized process cheese food, pasteurized process cheese spread, coldpack cheese, and coldpack cheese food, made from various cheeses.
Cheese in which controlled amounts of bacteria, mold, yeast, or enzymes were added and that was stored for a certain period at a specific
temperature to develop texture and flavor .
Cooked paste of fat and flour used as the thickening agent in many sauces and gravies.
pasteurization
process cheese
ripened cheese
roux
Guide to Good Food © 2012Guide to Good Food © 2012Guide to Good Food © 2012Chapter 16: Dairy Products
Chapter 16: Dairy Products
Chapter 16: Dairy Products
15 of 19 E-Flash Cards
14 of 19 E-Flash Cards
13 of 19 E-Flash Cards
Burning that results in a color change.
Solid layer made up of milk solids and some fat that often forms on the surface of milk during heating.
A liquid mixture of milk and flour blended until smooth, which is used as a thickening agent in sauces and gravies.
A preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk.
scorching
scum
slurry
ultra-high temperature (UHT)
processing
Guide to Good Food © 2012Guide to Good Food © 2012Guide to Good Food © 2012Chapter 16: Dairy Products
Chapter 16: Dairy Products
Chapter 16: Dairy Products
19 of 19 E-Flash Cards
18 of 19 E-Flash Cards
17 of 19 E-Flash Cards
Cheese that is prepared for marketing as soon as the whey has been removed without being allowed to ripen or age.
Liquid part of coagulated milk.
A starch-thickened milk product used as a base for other sauces and as a component in many recipes.
unripened cheese
whey
white sauce。