1.
A cycle menu may also be a limited choice menu.
2.
When preparing eggs, any style, it is best to use high heat to speed up the rate of cooking and thus, prevent the eggs from overcoating and becoming rubbery.
3.
Both baked custard and stirred custard form a strong gel due to the presence of egg proteins.
4.
Large eggs should weigh 28 ounces per dozen.
5.
When milk is added to a beaten egg, this will raise the temperature of coagulation; resulting in a more tender product.
6.
When planning a menu for a non-commercial operation, it is important to conduct a market study to see what sells well.
7.
Eggs are high in protein, though it is an incomplete protein source.
8.
The iron contained in an egg is located in the yolk.
9.
The air cell in an egg develops as the freshly laid egg is cooling.
10.
When preparing an egg white foam, if sugar is added at the beginning of the beating period, the foam takes longer to form, and will have less volume.
11.
Polyphenolic compounds in some teas and fruits may cause whey proteins in milk to coagulate
12.
When cooling a starch thickened sauce, it should be loosely wrapped with plastic wrap to permit the escape of steam.
13.
The milk protein, whey, will precipitate in the presence of acid.
14.
Milk and cheese are incomplete protein sources.
15.
Aged cheese has better melting qualities than fresh cheeses.
16.
Processed cheese is formed by heating different cheese together and adding emulsifiers.
17.
Waxy cornstarch contains no amlose.
18.
Cereals are heated in water to gelatinize the starch and soften the fiber.
19.
The starch that is high in amylose will form a gel.
20.
Sugar delays starch gelatinization by binding up water.
21.
Instant cereals and starches absorb more water than their unaltered counterparts.
22.
Polished short-grain rice swells less than wild rice.
23.
Cultured milk products have bacteria intentionally added to them.
24.
During cheese, production salting is done for flavor and dehydration of the curd.
25.
Commercially, sources of starch include cereals grains, roots, tubers.