Deck 25: Dairy and Beverages

Question 1

Milk that has been heat treated to kill disease-causing organisms is called

A) certified.
B) homogenized.
C) pasteurized.
D) fortified.

Answer 1

pasteurized.

Question 2

Heavy whipping cream has a fat content of

A) 10-12 percent.
B) 16-22 percent.
C) 28-33 percent.
D) 35-40 percent.

Answer 2

35-40 percent.

Question 3

Which of the following causes milk to curdle?

A) acids
B) tannins
C) heat
D) all of these

Answer 3

all of these

Question 4

Which of the following is not an example of unripened cheese?

A) cottage cheese
B) cream cheese
C) munster cheese
D) pot cheese

Question 5

Which of the following is not a soft-ripened cheese?

A) Brie
B) Gruyère
C) Liederkranz
D) Camembert

Question 6

Which of the following is an example of a blue cheese?

A) Stilton
B) Liederkranz
C) Edam
D) Fontina

Question 7

Coffee made in an urn requires a brewing time of

A) 2-4 minutes.
B) 4-6 minutes.
C) 6-8 minutes.
D) 8-10 minutes.

Question 8

Proper proportions for brewing coffee are one pound (450 g) of coffee to

A) one gallon of water (4 liters).
B) two quarts of water (2 liters).
C) two gallons of water (8 liters).
D) four gallons of water (16 liters).

Question 9

Proper water temperature for brewing coffee is

A) 160º-180ºF (70º-82ºC).
B) 195º-200ºF (90º-93ºC).
C) 212ºF (100ºC).
D) none of these

Question 10

To hold coffee for service

A) hold it at 185º-190ºF (85º-88ºC) for no more than 30 minutes.
B) hold it at 185º-190ºF (85º-88ºC) for up to 4 hours.
C) hold it at 200º-212ºF (93º-100ºC) for up to 1 hour.
D) refrigerate, then reboil at service time.

Question 11

_________________________ consists of 3.5 percent fat, 8.5 percent nonfat milk solids, and 88 percent water.

A) Skim milk
B) Whole milk
C) Low-fat milk
D) Half-and-half

Question 12

Raw milk __________.

A) is pasteurized before it is sold
B) is may contain disease-causing bacteria
C) is milk fresh from the dairy animal, before any processing
D) all of these

Question 13

__________ is a type of fermented milk.

A) Yogurt
B) Condensed milk
C) Evaporated milk
D) Homogenized milk

Question 14

Which of the following is not a problem associated with cooking milk and cream products?

A) curdling
B) scorching
C) evaporation
D) formation of scum or skin

Question 15

Cream with a fat content of _____ percent or more can be whipped to a foam.

A) 10
B) 20
C) 25
D) 30

Question 16

Clarified butter has had its __________ removed.

A) fat
B) salt
C) milk solids
D) cholesterol

Question 17

____________________contains approximately 80 percent fat.

A) Butter
B) Margarine
C) Both butter and margarine
D) Neither butter nor margarine

Question 18

__________ may contain rennet.

A) Butter
B) Cream
C) Cheese
D) Yogurt

Question 19

Which of the following combinations is correct?

A) bacteria-ripened from the inside $\rightarrow$ Roquefort and Stilton
B) washed-rind $\rightarrow$ Limburger and Liederkranz
C) blue-veined $\rightarrow$ Brie, Camembert, and St. André
D) mold rind $\rightarrow$ Cheddar, Swiss, Gouda, and Parmesan

Question 20

__________ is not a major component of cheese.

A) Fat
B) Water
C) Protein
D) Carbohydrate

Question 21

Milk from ________________ is used in Italy to make a kind of mozzarella that is softer and more delicate than regular mozzarella.

A) cows
B) goats
C) sheep
D) water buffaloes

Question 22

Camembert is __________.

A) hard enough to grate
B) creamy and flavorful
C) strongly aroma
D) similar in taste to Roquefort

Question 23

Which of the following is not a blue-veined cheese?

A) Stilton
B) Provolone
C) Roquefort
D) Gorgonzola

Question 24

Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.

A) cows
B) goats
C) Guernseys
D) Sheep

Question 25

Processed cheeses __________ natural cheeses.

A) contain one or more
B) do not keep as well as
C) are ripened or aged longer than
D) are stronger in flavor and have a superior texture than

Question 26

Which of the following statements about cheese is correct?

A) The longer a cheese has aged, the shorter time it will keep fresh.
B) For maximum flavor, it is important to always serve cheese chilled.
C) When serving a grated cheese, it is always best to grate the cheese immediately before serving it.
D) To release the maximum flavor during cooking, it is important to use high temperatures when cooking with cheese.

Question 27

When cooking with cheese, it is important to remember that __________.

A) aged cheeses melt more slowly than young cheeses
B) cheese becomes tough and stringy when heated too much
C) young cheeses add more flavor to foods than aged cheeses
D) all of the above

Question 28

Coffee is grown in all the following countries or regions except __________.

A) Africa
B) Norway
C) Colombia
D) Indonesia

Question 29

Espresso is associated with all the following except __________.

A) small cup
B) after dinner
C) strong and dark
D) equal amounts of coffee and milk

Question 30

When making coffee, it is important to __________.

A) always brew with water that is between 220º-230°F (105º-110°C)
B) use 500 g of coffee for each 7.5 to 10.5 L of water
C) avoid the use of tap water (i.e., use only chemically softened water)
D) hold the coffee at no more than 160°F (70°C) for no more than three hours

Question 31

When making tea, it would be a mistake to __________.

A) use a stainless steel teapot
B) let the tea steep for more than one minute
C) use less than one teaspoon of tea per cup
D) all of these

Question 32

Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening.

A) ultra-pasteurized
B) UHT
C) homogenized
D) None of the above. Milk should always be refrigerated

Question 33

Cheese labeled "triple-crème" contains how much fat?

A) At least 30 percent
B) At least 50 percent
C) At least 60 percent
D) At least 75 percent

Question 34

______________________ can be defined as a cheese that is made on the farm where the dairy animals are raised, using milk from only those animals.

A) Specialty cheese
B) Artisan cheese
C) Farmstead cheese
D) Limited-production cheese

Question 35

The ingredients in a chai beverage are _________________ .

A) milk, tea, spices, sugar
B) black tea, spices
C) espresso, steamed milk
D) herbal tea, sugar, milk

Question 36

Most of the world's finest coffees are made from the variety called ___________ .

A) mocha
B) java
C) robusta
D) arabica

Question 37

If crème fraîche is not available, you can easily make a similar product if you have ____________ and ________________ on hand.

A) milk, butter
B) heavy cream, sour cream
C) buttermilk, heavy cream
D) yogurt, half-and-half

Question 38

Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.

Question 39

For proper whipping, heavy cream and all equipment should be well chilled.

Question 40

Roquefort cheese is made from sheep's milk.

Question 41

In general, aged cheese keeps longer than uncured cheese.

Question 42

Cheeses should be stored unwrapped to allow for air circulation.

Question 43

For best flavor, ripened cheeses should be served well chilled.

Question 44

The fat content of a cheese, listed as a percentage, refers to how much fat the cheese would contain if all the moisture were removed from it.

Question 45

Low temperatures should generally be used when cooking with cheese.

Question 46

The process that changes fresh cheese curds into aged cheeses is called ripening.

Question 47

Espresso is a strong, dark coffee made from heavily roasted coffee beans.

Question 48

Coffee urns should be cleaned once a week.

Question 49

A latte consists of equal parts espresso coffee and steamed milk.

Question 50

Identify the type of cheese pictured here.

A) buffalo mozzarella
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 51

Identify the type of cheese pictured here.

A) buffalo mozzarella
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 52

Identify the type of cheese pictured here.

A) buffalo mozzarella
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 53

Identify the type of cheese pictured here.

A) cheddar
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 54

Identify the type of cheese pictured here.

A) Jarlsberg
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 55

Identify the type of cheese pictured here.

A) goat cheese
B) feta
C) Brie
D) Edam
E) Gorgonzola

Question 56

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-In grams, how much dry mustard is required for the Welsh Rabbit recipe to make 100 portions? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

Question 57

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many grams of dry mustard are required for 150 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

Question 58

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many liters of beer is required for 100 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

Question 59

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How much beer is required in ml to make 10 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.