Deck 11: Cheese

Question 1

Cheeses are classified by all of the following characteristics except

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

Answer 1

D

Question 2

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

Answer 2

D

Question 3

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

Answer 3

D

Question 4

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

A)rennin (chymosin)
B)bovine pepsin
C)porcine pepsin
D)microbial proteases

Question 5

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

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

Question 6

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

A)aged the longest of all cheeses
B)water content of approximately 30 percent
C)slices easily
D)easily grated or crumbled e none of the above answers is correct

Question 7

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 8

Cheese flavor originates from a combination of over _____ different volatile and nonvolatile compounds that develop during curing and ripening

A)10
B)50
C)100
D)300
E)none of the above answers is correct

Question 9

_____ creates the veins found in blue cheese 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

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 11

Regarding cheese production and curd treatment, melting curd into a solid mass through the use of heat is called

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

Question 12

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 13

_____ 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 14

Cheese often browns and darkens during heating because

A)of carmelization.
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 15

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 16

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 17

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 18

_____ 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

Question 19

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 20

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 21

Fat is the single determiner of the melting characteristics of cheese

Question 22

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

Question 23

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

Question 24

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 25

What determines whether a cheese can be successfully frozen?

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

Question 26

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 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

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

Question 29

The major problem with freezing cheese is the fat content

Question 30

Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _____, whereas an excessively soft texture may occur when undergoing too much _____ breakdown during aging

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

Question 31

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 32

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 33

Cheeses that have a tendency to release oil to the surface of a food are usually

A)high in moisture.
B)high in fat.
C)high in protein.
D)aged longer.

Question 34

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

Question 35

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

Question 36

The flavor of a cheese becomes milder with aging

Question 37

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

Question 38

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

Question 39

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 40

When cheese is thawed after spending time in the freezer, it is important to thaw it as quickly as possible

Question 41

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

Question 42

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.
Regarding storage practices for cheese, describe how cheese must be stored to prevent deterioration, including dry storage, refrigerated, and frozen Include problems and issues that may exist for each category

Question 43

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.
What are the two most important principles to keep in mind when preparing foods that contain cheese? Explain what will happen to the product if you violate one or both of the principles Be specific

Question 44

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.
What is processed cheese? What are the typical ingredients that go into it? How is it manufactured? For each of the following cheeses, describe the culinary quality characteristics and its specific uses: processed (process) cheese, cold-pack cheese, process cheese food, process cheese spread, and imitation cheese

Question 45

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.
The FDA's rule on moldy cheese has some exceptions; what are they, which cheeses do they apply to, and why are the exceptions in place?

Question 46

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 47

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.
Explain the chemical process of how some cheese flavors develop

Question 48

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.
The chemical composition of a cheese determines its various characteristics and dictates how it will be used in food preparation Describe these functional properties including shredability, meltability, oiling off, blistering, browning, and stretchability Discuss the specific issues and problems that may occur with each property