Question

1. How much water is in whole milk?A. 3.5%B. 8.5%C. 88%D. 0%2. What is pasteurized milk?A. Milk from cows that are pasture raisedB. Milk that has been sterilizedC. Milk that has been run through very fine holes for emulsification D. Milk that has been heated to kill harmful bacteria3. What is the best definition of clarified butter?A. Butter with the milk solids removedB. Butter with fat removedC. Melted butter you can see throughD. Butter with the water removed4. What temperature should dairy products be stored at?A. 45 degrees or belowB. Below 41 degreesC. Between 32 and 45 degreesD. Below 32 degrees5. Which of the items listed will NOT improvethe quality of whip cream?A. Whip at room temperatureB. Have equipment and Cream cold
C. Add sugar after cream has been foamedD. Do not over whip6. What is the primary difference between condensed and evaporated milk?A. Condensed milk has 30% ofwater removed and evaporated has had 60% of the water removed.B. Evaporated milk has been sterilized and condensed milk has only been pasteurized.C.Condensed milk has added sweeteners while evaporated milk does notD. Condensed milk has more water removed than evaporated, hence condensed.7. How can curdling of milk be avoided?A. Cooking at low temperatureB. Adding an acidC. Add a little bit of the enzyme RenninD. Avoid stirring the milk while heating8. Which type of dairy product is afermented product?A. Cream CheeseB. Sour CreamC. Whipping CreamD. Cottage Cheese9. Which cheese variety will keep the longest?A. BrieB. Cottage CheeseC. ParmesanD. Cheddar
10. Which of the following best explains why cheese should beserved at room temperature?A. Makes it easier to cutB. Brings out the flavor of the cheeseC. Keeps the cheese from drying outD. Makes digesting the cheese easier11. Which of the following cheeses is aged the longest?A. ParmesanB. MozzarellaC. BrieD. Havarti12. Which of these cheeses is an example of a hard cheese?A. HavartiB. RicottaC. CheddarD. Gouda13. Which cheese is an example of unripenedcheese?A. GruyereB. Cream CheeseC. SwissD. Blue Cheese
Usethe following word bank to answer questions 14-17.A. BrieB. Parmesan C. GruyereD. Cream CheeseE. Sour CreamF. SwissG. Blue CheeseH. GoudaI. HavartiJ. American14. Which of the above listed cheeses is considered a processed cheese?A. Bothe A and JB. D onlyC. J onlyD. Both D and J15. Which Cheeses are mold ripened?A. A onlyB. B onlyC. G onlyD. Bothe A and G16. Which of these cheeses is considered fresh?A. D and EB. A and JC. H and ID. Only D17. Which of these cheeses are soft cheeses?A.B and CB. A and EC. A and DD. G and I
18. What is the liquid part of cheese called?A. CurdB. WaterC. LiquidD. Whey19. How is it best to store cheese?A. Tightly wrapped in plastic wrapB. Wrapped in wax paperC. Wrapped in butcher paperD. In an air tight container20. (true or false) All cheeses use pasteurized milk to prolong the shelf life of the cheese.A. TrueB. False

Answer 1

Q1).C (88%)

Q2). D (Milk that has been treated with mild heat to eliminate pathogens)

Q3). I believe A, although, could possibly be D (Clarified butter is butter from which water and milk solids have been removed, so that only the butterfat remains)

Q4). C (between 32°F and 45°F)

Q5). A (the room temperature wont effect the cream, unless its extremely hot)

Q6). C (sweetened condensed milk is always sweetened, while evaporated milk is unsweetened)

Q7). A (Cook at a low heat)

Q8). C (Whipping cream isn't fermented)

Q9). D (Cheddar)

Q10). B

Q11). A

Q12). C or D (both cheddar and gouda are hard cheeses)

Q13) A

Q14-17). Didn't understand, I apologise.

Q18). A (curd)

Q19). I believe B (It really depends on the cheese type, some prefer being wrapped in wax paper, others tightly in glad-wrap papers, and then few even sit fine in just an air tight container)

Q20). B

I hope this helped.

Answer 2

Answer:

A

Explanation: