Deck 11: Cheese

Question 1

The step in curd treatment that involves melting curd into a solid mass through the use of heat is called

A) cutting.
B) heating.
C) salting.
D) knitting.
E) pressing.

Answer 1

D

Question 2

Which of the following enzymes is most commonly used to coagulate milk in cheese making?

A) fermentation-produced chymosin
B) bovine pepsin
C) porcine pepsin
D) calf chymosin

Answer 2

A

Question 3

_____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.

A) Acid-coagulated
B) Enzyme-coagulated
C) High-fat
D) Low-fat

Answer 3

A

Question 4

The _____ of cheese originates from a combination of over 300 different volatile and nonvolatile compounds that develop during curing and ripening.

A) texture
B) color
C) nutritional profile
D) flavor
E) none of the above

Question 5

Hard cheese contains a moisture content ranging from

A) 20 to 30 percent.
B) 30 to 40 percent.
C) 40 to 50 percent.
D) 50 to 75 percent.

Question 6

Processed cheese is a cheese made

A) from heated cheddar cheese and blue cheese mixed with other natural ingredients.
B) by combining different varieties of natural cheese, heating, and adding other ingredients to produce a stable emulsion.
C) through minimum processing of enzyme-coagulated cheese with or without heat.
D) from all-natural cheese that are melted and then remolded.

Question 7

Cheese is

A) a cultured food made from milk.
B) a fermented food made from milk.
C) a preserved food made from the curd of milk.
D) whey and curds made into a semi-solid mixture which is then dried.

Question 8

Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80 percent?

A) soft
B) semi-hard
C) hard
D) fresh

Question 9

_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton.

A) Bacterial ripening that occurs internally
B) Bacterial ripening that occurs externally
C) Mold ripening that occurs internally
D) Mold ripening that occurs externally

Question 10

Which of the following is not a characteristic of Parmesan and Romano cheeses?

A) aged the longest of all cheeses
B) water content of approximately 30 percent
C) easily sliced
D) easily grated or crumbled
E) none of the above; these are all characteristics of Parmesan and Romano

Question 11

Which of the following cheeses is among the most common fat-free (non-fat)cheeses available?

A) ricotta
B) mozzarella
C) Brie
D) Camembert
E) Swiss and Muensterf. both a and b g. both c and d

Question 12

The yield of ten pounds of milk is approximately _____ pound(s)cheese and _____ pounds whey, respectively.

A) one; nine
B) two; eight
C) three; seven
D) four; six

Question 13

Cheeses are classified by all of the following characteristics except

A) milk source.
B) moisture content.
C) processing method.
D) size.

Question 14

Which of the following cheeses is not classified as a "fresh" cheese?

A) Brie
B) cream
C) farmer's
D) feta
E) ricottaf. Pot

Question 15

Which step in the process of cheese production has the greatest impact on the classification of cheese?

A) coagulation of the curd
B) curd treatment
C) curing and ripening
D) milk selection

Question 16

Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.

A) very hard
B) fresh
C) semi-hard
D) soft e hard
F) Each cheese varies in its classification. All the above answers are correct.

Question 17

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

A) Cottage
B) Farmer's
C) Pot
D) Yogurt

Question 18

Which of the following is not a basic step in curd treatment?

A) cutting and heating
B) salting
C) knitting
D) pressing
E) curing

Question 19

The curd produced by acid has a soft and spongy texture.This texture is influenced by pH, becoming

A) watery as the acidity increases.
B) mealy and non-cohesive as the pH increases.
C) more solid and compact as the acidity increases.
D) more solid and compact as the acidity decreases.

Question 20

Currently the Food and Drug Administration (FDA)requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized)to make _____ cheese if it is aged for at least _____.

A) feta; 20 to 40 days
B) Camembert; 40 to 50 days
C) cheddar; 60 days
D) Parmesan; 90 days

Question 21

Cheese often browns and darkens during heating because

A) of caramelization.
B) of the Maillard reaction.
C) there are too few sugars, amino acids, or lactose in the cheese.
D) all of the above answers are correct

Question 22

A tough, grainy cheese texture results from the presence of too much _____, whereas an excessively soft texture may result from excessive _____ breakdown during aging.

A) sodium; carbohydrate
B) phosphorus; lipid
C) calcium; protein
D) zinc; lipid

Question 23

It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area.

Question 24

Not all cheese shreds uniformly, which may be important when calculating the amounts of cheese to be purchased for a food-service operation.

Question 25

The amount of fat in the cheese is determined by the type of milk.

Question 26

_____ tends not to oil off during cooking.

A) Muenster
B) Monterey jack
C) Mozzarella
D) Camembert

Question 27

Most cheeses should be stored in the

A) freezer in waxed paper.
B) original carton in the dry storage pantry.
C) refrigerator in their original wrappers until opened.
D) freezer in plastic tubs.

Question 28

Grading of cheese is related to the

A) bacterial count taken at the end of curing.
B) country or region of origin.
C) nutrient value of the final product.
D) variety, flavor, texture, finish, color, and appearance of the final product.

Question 29

The most popular cheese in the United States based on purchasing information is cheddar.

Question 30

The major problem with freezing cheese is the fat content.

Question 31

What determines whether a cheese can be successfully frozen?

A) water content
B) fat content
C) method of curing
D) method of ripening

Question 32

Cheese that is kept too long can become moldy.Most molds that develop on cheese are

A) desirable.
B) undesirable.
C) benign.
D) pathogenic.

Question 33

The concentration of calcium phosphate and the protein network structure determine the stretchability of a cheese.

Question 34

Fat is the single determiner of the melting characteristics of cheese.

Question 35

The enzyme that is used in the coagulation of cheese is called chymosin.

Question 36

Most semi-hard and hard cheeses reach their full flavor when served chilled.

Question 37

The flavor of a cheese becomes milder with aging.

Question 38

The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.

Question 39

The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

Question 40

Which of the following represents the time and temperature at which cheese should be cooked?

A) long time and short temperatures
B) long time and low temperatures
C) short time and high temperatures
D) short time and low temperatures

Question 41

Cheese should be both frozen and thawed as quickly as possible for the best quality.

Question 42

Matching
Definition choices:
a.A cheese aged for a very short period, containing 50-75% moisture.
b.A cheese that is not aged, containing greater than 80% moisture.
c.A cheese aged for varied periods of time, containing 30-40% moisture.
d.A cheese aged for varied periods of time, containing 40-50% moisture.
e.A cheese aged for the longest period of time, containing approximately 30% moisture.
Soft cheese

Question 43

Matching
Definition choices:
a.A cheese aged for a very short period, containing 50-75% moisture.
b.A cheese that is not aged, containing greater than 80% moisture.
c.A cheese aged for varied periods of time, containing 30-40% moisture.
d.A cheese aged for varied periods of time, containing 40-50% moisture.
e.A cheese aged for the longest period of time, containing approximately 30% moisture.
Fresh cheese

Question 44

Matching
Definition choices:
a.A cheese aged for a very short period, containing 50-75% moisture.
b.A cheese that is not aged, containing greater than 80% moisture.
c.A cheese aged for varied periods of time, containing 30-40% moisture.
d.A cheese aged for varied periods of time, containing 40-50% moisture.
e.A cheese aged for the longest period of time, containing approximately 30% moisture.
Semi-hard cheese

Question 45

Matching
Definition choices:
a.A cheese aged for a very short period, containing 50-75% moisture.
b.A cheese that is not aged, containing greater than 80% moisture.
c.A cheese aged for varied periods of time, containing 30-40% moisture.
d.A cheese aged for varied periods of time, containing 40-50% moisture.
e.A cheese aged for the longest period of time, containing approximately 30% moisture.
Very hard cheese

Question 46

Matching
Definition choices:
a.A cheese aged for a very short period, containing 50-75% moisture.
b.A cheese that is not aged, containing greater than 80% moisture.
c.A cheese aged for varied periods of time, containing 30-40% moisture.
d.A cheese aged for varied periods of time, containing 40-50% moisture.
e.A cheese aged for the longest period of time, containing approximately 30% moisture.
Hard cheese