Explain the differences among whole milk, evaporated milk, condensed milk, and buttermilk
Whole milk must contain 3.25% milk fat and at least 8.25% milk solids not fat. Whole milk is usually fortified with vitamins A and D. Evaporated milk is produced by evaporating at least 60% of the water found in whole milk. Evaporated milk contains at least 7.5% milk fat and 25.5% milk solids not fat. It is fortified with vitamin D. Sweetened condensed milk contains a high quantity of added sugar. Whole milk is evaporated by 50% and 15% sugar is added. Condensed milk has a minimum of 28% milk solids not fat and 8% milk fat. Buttermilk contains little or no butterfat. Cultured buttermilk contains a minimum 8.25% milk solids not fat and <0.5% milk fat. Usually buttermilk has a pH of about 4.6.
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Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as
A. texturizers. B. emulsifiers. C. stabilizers. D. humectants.
Lamination is
a. a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure. b. the arrangement of alternating layers of fat and flour in rolled pastry dough. c. the cutting of the fat ingredient into the flour mixture. d. the major goal in preparing a plain pie or shortcrust pastry.
The sole function of carbohydrates in the body is for energy production.
Answer the following statement true (T) or false (F)
A female, 5'7" tall, weighs 115 lbs. Six months ago she weighed 130 lbs. What is her percent of ideal body weight?
a. 85% b. 83% c. 81% d. 87%