ProStart Year 2 – Chapter 1

1. Define: (6)
Pasteurization Milk is heated to kill microorganisms that cause spoilage
and disease without affecting its nutritional value.
Homogenization Milk strained through very fine holes to break down fat and
then blend into one fluid.

2. Describe each type of milk (8-9)

Milk Fat Information
Content
Whole At least
3.5%
Low Fat 1% or 2%

Skim Less than

0.5%
(usually
0.1%)
Buttermilk Depends on  Made from fresh liquid milk that has
the type of bacteria added to it to create a sour
fresh milk taste.
used  Doesn’t actually contain butter
 Has a rich, thick texture and tangy
acid taste that is valued in baking and
the preparation of many items, such
as salad dressings
Evaporated At least  Made from milk by removing 60% of
6.5% the water
 Has a slight cooked flavor from its
canning process
 Usually used in baking; helps bring
richness without excess moisture
Condensed At least  Tastes richer and sweeter than
8.5% evaporated milk
 Made from whole milk by removing
60% of the water and then sweetening
with sugar
 Used in specialty baking when
richness and sweetness are desired
 Cannot replace evaporated or other
milk products unless the recipe’s
sugar content and fat content are
adjusted
 UHT – Ultra Depends on  Processed with high heat, cooled, and
High the type of then packaged in a sterile
Temperature milk used environment to avoid contamination
 Doesn’t need refrigeration
 Has a shelf life of 9 months
Powdered Depends on  Usually made from whole or skim milk
the type of  Made from milk be removing all of the
milk used water
 Can improve the reconstituted flavor
by serving the milk very cold
 Often used in baking
Lactose-Free Depends on  Made by adding enzymes to milk to
the type of break down the lactose
milk used
Soy 4 grams of  Often fortified with vitamins and
fat per 8 offered in low-fat forms
ounce  Has a slightly nutty flavor with a rich
serving texture
(fortified)  Is available in different flavors
 Good source of protein; has no
cholesterol
Rice 3 grams or  Often fortified with vitamins and
less per 8- offered in low-fat forms
ounce  Usually made with water, brown rich
serving syrup, starch, and other thickeners
 Has a sweet flavor with a thin texture
 Is available in different flavors
 Has less protein than milk or soy milk

3. What three things do fat provide? (9)

Brings flavor, body, and mouth-feel to a dish.

4. What temperature should milk be received at? (10)

41 degrees F or lower

5. What does FIFO stand for? (10)

1st in, 1st out

6. Cream with more than ________% fat are stable when whipped. (10)
30

7. Describe each type of cream (11)

 Cream Fat Information
Content
Light whipping About 30%

Heavy whipping 36 to 38%

Very heavy 40% Produces a greater yields and no longer shelf

whipping life for the products made with it
Light 18 – 30% Sometimes called coffee cream

Half and half 10.5 – 18% One part milk/one part cream; technically
half-and-half doesn’t have enough fat in it to
be called cream

Sour At least Tangy flavor and thick texture due to the

18% culturing the cream receives

8. What are the best grades of butter? (11)

1. AA 2. A

9. Describe the difference: (11)

Sweet Butter Cultured Butter
Made only with pasteurized fresh Made from fermented cream and has
cream. It is typically pale yellow and a higher butterfat content and lower
may be salted or unsalted. salt content than regular butter.

10. Describe clarified butter. (12)

When butter has been heated to remove the milk solids and water from the butter

11. Why is clarified butter better to use? (12)

Because the milk solids in regular butter burns easily
12. What is the major ingredient in margarine? (12)
Vegetable oils
13. What are the 5 steps to clarifying butter? (13)

1
To make 1 cup of clarified butter, put 1 and ¼ cups of butter in a saucepan
over very low heat
2
The butter will slowly melt into 3 separate layers – water and milk solids sink
to the bottom; liquid butterfat in the middle; and foam on top. Do not stir butter
as it melts.
3
Skim foam off the top.
 4
Remove the saucepan from the heat to let the butter cool a bit. This will allow
any of the remaining milk solids to sink to the bottom.
5
Slowly and carefully pour the butterfat into a separate container, being very
careful to not let the water or milk solids slip out of the bottom and into the
butterfat container.

14. What are the 3 basic parts of cheese: (14)

Water, fat, and protein
15. Describe the cheese making process. (14)
Dairies make cheese by separating a milk’s solids from its liquid in a process called
curdling. It’s then processed in some way to make the type of cheese.

16. Describe the following varieties of cheese. (16)

Type of Characteristics Examples
Ripening
Unripened, fresh Soft and White Cottage cheese
Should be eaten soon after purchase Cream cheese
Ricotta

Soft-ripened Ripened from the outside (or rind) into Brie

the center Camembert
Rinds are powdery white or golden
orange
Can be semisoft to creamy in texture
Mold and bacterial cultures provide
flavor, body, and texture
Semi-soft Mild cheeses, some with buttery Gouda
ripened flavors Munster
Smooth, sliceable texture
Ripen outward from the interior and
sometimes ripen from its surface

Blue-veined, Mold is injected or sprayed into the Maytag blue

mold-ripened cheese to spread throughout it while it Gorgonzola
ages (typically blue or green) Roquefort
Creamy texture and a somewhat
strong flavor

Firm, ripened Bacterial cultures help to ripen the Cheddar

cheese, and curing usually takes a Gruyere
 long time Emmenthal
Firm texture
Mild to sharp, depending on how long
it’s been aged

Very hard, Ripened with bacterial culture and Asiago

ripened enzymes Parmigiano-
Very slow process Reggiano
Hard or dry texture; good for grating Pecorino Romano

17. How should you wrap up cheese and store it? (17)
In waxed or parchment paper so it can still breathe without drying out. Store at 35-45
degrees F. Double wrap pungent cheeses. Do not freeze cheeses.
18. What is the white of the egg called? (17)
Albumen
19. What size eggs are most recipes based on? (18)
Large
20. Tell about the uses of each type of egg. (20)
Fresh (shell) eggs Used mostly for breakfast cooking or when the whole
shell egg is required. Use pasteurized shell eggs if the
operation mainly serves high-risk populations, such as
those in hospitals or senior-care centers
Frozen eggs Used for scrambled eggs, omelets, French toast, and
baking.

Dried eggs Primarily used for baking.

Egg substitutes Can be used same as regular eggs but is important to

people with cholesterol-free diet requirements

21. What temperature should eggs be received? (22)

45 degrees F or lower
22. What are the steps to separate egg whites and yolks. (23-24)
1 Crack the egg on a hard flat surface
2 Use 2 thumbs in the dent from cracking it and open the egg carefully
3 Gently move the egg to the other side of the open shell to let the white flow
out
4 No speck of yellow
5 put yolk in separate dish
23. Quickly describe each type of cooked eggs. (24-30)
Hard-cooked eggs Hard Boiled eggs have a firm white and firm egg yolk.
Prepared by gently lowering the egg into boiling water for
around 10 to 15 minutes. A hard-boiled egg can be
served both cold or hot and served to guests after
peeling off the eggshell.
Baked An eggs that’s baked at 325 degrees F and any
additional ingredients can be added. Baked until the
whites are set and milky in appearance.
Shirred Shirred eggs are prepared in special dishes made with
chinaware or metal skillets in a variety of sizes, the
prepared egg is also served in the same dish.

Prepared by buttering the dish and placing on a hot stove

top, crack and slide into the shirred dish when the butter
begins to brown. Finish the egg in a hot oven till the egg
white is set and yolk is still liquid.
Poached Poached eggs are difficult to prepare as keeping the form
of the egg in the cooking process is difficult. The
Freshest the eggs the easier to prepare poached eggs.

Prepared by boiling a sufficient amount of water in a pan

and add a small amount of salt and vinegar as this would
help to hold the white around the egg yolk. After the
water is boiled bring it to simmer and crack your eggs
into a dish and slide it to the simmering water. Cook the
egg until the desired degree of doneness is reached and
carefully remove it from the water using a slotted spoon.
Scrambled Scrambled eggs is a dish made from eggs stirred or
beaten together in a pan while being gently heated,
typically with salt and butter and variable other
ingredients. Also, scrambled eggs can be prepared with
or without the addition of milk.
Fried The fried egg is the top ordered type of egg preparation
for breakfast. There are four types of fried egg
preparation:

1) Over easy - Egg is cooked until the white is set

and then flipped over to cook until the white is
firmly set but the yolk should be soft.

2) Sunny Side Up - Egg is cooked without flipping until

the while is set firmly and the yolk is cooked softly.

3) Hard Fried - Egg is cooked until the white is set then

puncture the yolk, flip the egg over and cook until both
white and/or yolk is cooked firmly or yolk is still soft.

4) Basted - Egg is cooked without flipping and the yolk is

basted with hot fat or butter and cover the pan to steam
slightly. The egg yolk is slightly whitened and the white is
firmly set and yolk is thoroughly heated by soft.
Rolled Omelet Omelets are popular breakfast items and also served at
other times of the day. Omelet can be served plain or
with different garnishes like ham, cheese, onion, tomato,
sliced sausages etc. the combinations are never-ending.
Whichever type of omelet is prepared the method
remains the same. Eggs are either beaten in a separate
bowl or begin as you would for scrambled eggs in a pan
but as the egg set up stop stirring and shake the pan to
let the egg set. When the eggs are just soft or like a
runny stage adds the toppings and then either fold or roll
etc. as per the technique used. Roll the omelet to fully
encase the filling
Flat Omelet Same as rolled omelet almost. Add garnish to the egg
 before making the omelet, turn out without folding,
colored side uppermost. Spanish TORTILLAS and Italian
FRITTATAS are examples of this open-faced pancake
style omelet.
Souffleed Omelet Whipped eggs until frothy, added with seasonings and
garnishes. Heated in pan and cooked until the edges are
brown. Cooked on high heat.
Soufflé Can be savory and sweet. Take time to bake. Mixed with
a sauce base, whipped egg whites, and flavoring
Quiche A savory egg custard baked in a crust. Blended with milk
or cream until smooth, and added with a variety of
ingredients.

24. What are pooled eggs and what temperature should they be stored? (34)
Eggs that are cracked and combined in a container. 41 degrees F or lower.
25. Describe each breakfast food (39-42)
Pancake Made with medium weight batter and cooked on an
open griddle that’s lightly oiled
Crepe Very thin pancakes-type items with high egg content
Swedish pancake Slightly sweetened batter that is a bit heavier than a
crepe batter
Waffle Similar batter to a pancake but with more egg and
oil. Cooked in a special waffle maker to get designs
in food
Ham & Canadian Ham is a smoked or cured item that only needs to be
Bacon
heated. Canadian bacon is boneless pork loin that
has been cured or smoked
Fish Usually smoked salmon or trout is used for
breakfast, and they’re usually served cold
Hash A mixture of chopped meat, potatoes, and onions.
The ratio to meat to veggie isn’t an exact one
Potatoes Usually hash browns or home fries for breakfast.

26. How do you cook bacon or sausage? (41)

1. cook on frying pan or griddle on med. heat
2. alternatively, place it on sheet pans and bake at 375 degrees F in a standard
oven until its crisp and brown
3. monitor it and turn it as needed to ensure even cooking and browning
27. What are the two basic forms of hot cereal? (43)
Whole, cracked or flaked and granular
28. What is the maximum time you should hold coffee? (46)
1 hour
29. Describe the 4 types of tea. (46)
Black Tea leaves have been fermented
Green Tea leaves have not been fermented
Oolong Tea leaves have partially been fermented
Herbal No actual tea in the blend

30. Describe each type of hot sandwich. (54)

Open-faced Place one slice of buttered or unbuttered bread or roll on a
serving plate with hot meal or other filling and covering it
with a hot topping, such as sauce or cheese. Broil the
sandwich quickly if the cheese needs melting

Hors d’oeuvres Smaller versions of open-faced sandwiches

Grilled or Butter on the outside of the bread and brown on the griddle
toasted or in a hot oven. Grilled cheeses, ham, or cheese and tuna
melt.

Panini Same as grilled/toasted but made on a Panini press

Deep-fried Dip sandwich is beaten eggs, maybe with breadcrumbs,

and then deep-fry it

Pizza Not a typical sandwich, but is a hot, open-faced Italian pie

with a crisp yeast dough bottom. Flavored or seasoned
tomato sauce is the topping with many other toppings.

31. Describe each type of cold sandwich (55)

Submarine A cold sandwich served on a long, sliced roll with several
types of cheeses, meat, lettuce, tomato, onion, and a
variety of other toppings

Wrap Made with any type of flat bread, made with hot or cold
filling

Multi-decker/club More than 2 slices of bread with a lot of ingredients in the

filling/3 slices of toasted bread spread with mayo and filled
with an assortment of sliced chicken or other stuff
 Canapé A version of the open-faced cold sandwich. A type of hors
d’oeuvre.

Tea Small cold sandwiches. Served on bread or toast, trimmed

crust, and cut into shapes

32. What are the 3 purposes of a spread? (57)

To prevent the bread from soaking up the filling, to add flavor, & to add moisture

33. What is mise en place? (60)

The preparation of ingredients, such as dicing onions or measuring spices, before
starting cooking

34. How do you ensure accuracy in sandwich making? (60)

Each ingredient should be counted and weighed and simply follow the recipe

35. What equipment is needed in a sandwich station? (60-61)

Work table, storage facilities, storage materials, hand tools, portion-control equipment,
and cooking equipment for hot sandwiches

36. What is the tool that moves the pizza in and out of the oven? (61)
A pizza peel (metal or wooden).