Cream (Leaving Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
What percentage of cream's total protein content is made up of casein?
What percentage of cream's total protein content is made up of casein?
80%
How is whey protein absorbed by the body compared to casein?
How is whey protein absorbed by the body compared to casein?
More quickly
Which function is Vitamin A in cream essential for maintaining?
Which function is Vitamin A in cream essential for maintaining?
Good vision
Why does cream rise to the surface when milk is warmed during production?
Why does cream rise to the surface when milk is warmed during production?
Fat is less dense than water
What happens to heavier milk components during centrifugal separation?
What happens to heavier milk components during centrifugal separation?
They move outward
What is the primary purpose of pasteurising cream?
What is the primary purpose of pasteurising cream?
Eliminate harmful bacteria
What is the fat content range of heavy or whipping cream?
What is the fat content range of heavy or whipping cream?
36-40%
What is the fat content of double cream?
What is the fat content of double cream?
Approximately 48%
What is the fat content range of single or light cream?
What is the fat content range of single or light cream?
18-30%
How is soured cream produced?
How is soured cream produced?
Fermented using lactic acid bacteria
What does cream contribute to baked goods?
What does cream contribute to baked goods?
Moisture and richness
Which plant-based substitute is made from the thick portion of coconut milk?
Which plant-based substitute is made from the thick portion of coconut milk?
Coconut cream