Question

1. homogenization is the process by which

vitamin d is added to milk
a
fat particles in milk are evenly distributed and
emulsified
milk is sterilized of all contaminants
the fat, curds, and whey are removed from milk to
make cheeses
12.
which of the following will you not see at a continental
breakfast?
coffee
a
breakfast breads
juice
eggs

1. the yolk contains

fat, water, protein
a
lecithin, water, fat
protein, fat, albumen
fat, protein, lecithin

Explanation:

1. Homogenization is a process in dairy processing. It involves reducing the size of fat globules in milk so that they are evenly distributed and emulsified. This prevents the cream from separating out. Option A is about vitamin D fortification (not homogenization). Option C is sterilization (like pasteurization is for killing microbes but homogenization is different). Option D is related to cheese - making (removing components) which is not homogenization.
2. A continental breakfast typically consists of lighter items. Coffee, breakfast breads (like croissants), and juice are common. Eggs are more likely to be found in a full - American or cooked breakfast rather than a continental one.
3. Egg yolk contains fat (about 30% by weight), protein (about 16%), and lecithin (a phospholipid that acts as an emulsifier). Albumen is the egg white. So, the correct composition for yolk includes fat, protein, and lecithin.

Answer:

1. B. fat particles in milk are evenly distributed and emulsified
2. D. eggs
3. D. fat, protein, lecithin