pasturization - process in which milk is heated to kill microorganisms that cause spoilage and disease without affecting its nutritional value, homogenization - process in which milk is strained through very fine holes to break down fat and then is blended into the fluid, lactose intolerance - a common condition that is digestive and is a negative reaction to many cultured dairy products, including milk, casein - a protein, found in milk, to which some people have an allergic reaction, cream - dairy liquid that contains far more fat than milk, fermentation - process of adding bacterial cultures to milk and then heating the mixture to around 110ºF for several hours, probiotic - refers to a dietary supplement containing live bacteria that is taken orally to restore beneficial bacteria to the body, smoke point - the point at which an oil or fat begins to burn, butter substitute - any alternative used to replace butter in a recipe, whey - the watery part of milk that is separated from the curd solids in the process of making cheese, curdling - the process of separating a milk's solids from liquid in order to make cheese, unripened - types of cheese, also called fresh cheeses, that include cream cheese and cottage cheese; these cheeses are soft and have high moisture content, ripened - describes types of cheese that are aged with the modification of added ripening agents, which give cheese its unique features, such as taste and texture, processed cheese - cheese made by grinding, blending, and forming one or more natural cheeses, with emulsifiers to help make the product uniform,
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Culinary Arts 1: Chapter 3 - Eggs and Dairy Products - Vocab 1
مشاركة
بواسطة
Breynolds2
11th Grade
12th Grade
Vocational / Technical
Culinary
تحرير المحتوى
تضمين
المزيد
الواجبات
لوحة الصدارة
عرض المزيد
عرض أقل
لوحة الصدارة هذه في الوضع الخاص حاليًا. انقر على
مشاركة
لتجعلها عامة.
عَطَل مالك المورد لوحة الصدارة هذه.
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خيارات الإرجاع
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النمط البصري
الخطوط
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الخيارات
تبديل القالب
إظهار الكل
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نسخ الرابط
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