Milk and Dairy Pretest

1. Pretest On the next slide in your notes write the answers to the pretestWe will discuss answers in class once you have completed the pretest

2. Milk and Dairy Pretest T or F _______ 1. When scalding milk, it is necessary to bring the milk to a full rolling boil. ________2. When milk curdles, the protein settles out in the form of white clumps. ________3. In a baked custard, the egg acts as the thickening agent. ________4. Milk scum develops when milk is heated. The scum may be prevented by heating the milk quickly on a high temperature. ________5. Milk and milk products should be cooked on a medium-high temperature to prevent curdling. ________6. Scum formation on milk may be prevented by covering the pan during heating. ________7. Lumpy pudding is often caused by insufficient mixing of the sugar and the cornstarch before adding the milk. ________8. Cornstarch or flour can be used to thicken pudding. ________9. To correctly bake custard, set the custard cups on a cookie sheet and bake on the center rack in the oven. ________10. Pudding may scorch if it is not constantly stirred and if it is cooked over too high a temperature.