Deck 8: Dairy Products

Question 1

Milk and cream can be frozen for up to three months.

Answer 1

False

Question 2

What type of milk requires refrigeration?

A) reduced-fat whole milk
B) sweetened condensed milk
C) UHT processed milk
D) aseptically packaged milk

Answer 2

A

Question 3

Roquefort cheese is made in France using only sheep's milk.

Answer 3

True

Question 4

Evaporated milk is a type of concentrated milk.

Question 5

Whipped butter can be substituted volume for volume with stick butter.

Question 6

What is the process that all Grade A milk must go through to destroy pathogenic bacteria?

A) certification
B) ultra-pasteurization
C) homogenization
D) pasteurization

Question 7

In order for it to melt properly, cheese should be added to sauces and soups then boiled.

Question 8

Margarine contains more emulsifiers and preservatives than pure butter.

Question 9

What is the fat content of whipping cream?

A) at least 30%
B) 25%
C) at least 20%
D) less than 20%

Question 10

Why do you need to take care when handling and storing milk and other dairy products?

Question 11

What has been removed in concentrated milks?

A) water
B) flavor
C) fat
D) sugar

Question 12

Which of the following is the French term for a cured or properly ripened cheese?

A) rapé
B) affiné
C) fermier
D) carré

Question 13

Which of the following milk products is NOT fermented?

A) cream
B) sour cream
C) crème fraîche
D) buttermilk

Question 14

Grade A butter is preferred over Grade AA butter because it has a superior quality, sweet flavor and aroma.

Question 15

Which of the following cheeses is NOT made from cow's milk?

A) Gruyère
B) Jarlsberg
C) Chèvre
D) Grana padano

Question 16

Yogurt contains as much milkfat as the milk it was made from.

Question 17

Natural cheese contains cholesterol because it is an animal product.

Question 18

What is the allowable fat content of nonfat milk?

A) )5% or less
B) )25% or less
C) 1% or less
D) no more than 2%

Question 19

Whole milk can be substituted for water in any recipe.

Question 20

The higher the moisture content in cheese, the more perishable it will be.

Question 21

What is the naturally-occurring sugar in cow's milk called?

Question 22

Why is it best to serve cheese at room temperature?

Question 23

Why is it best to serve cheese with plain breads or crackers?

Question 24

Under what conditions will the FDA permit the manufacture and distribution of raw milk cheeses?

Question 25

How is Greek yogurt made?

Question 26

How is crème fraîche different from sour cream?

Question 27

Under what conditions may a cheese be called a "farmstead" product?

Question 28

What does homogenization do?

Question 29

In what two ways does European-style butter differ from standard salted butter?