Deck 8: Mise En Place

Question 1

Oka

Answer 1

semi-soft

Question 2

What has been removed from concentrated milks?

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

Answer 2

C

Question 3

What is the allowable fat content of skim milk?

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

Answer 3

A

Question 4

To get maximum volume when whipping egg whites,you should:

A)warm the whites to room temperature
B)use a clean bowl
C)use fresh eggs
D)all of the above

Question 5

What is the weight of a large egg?

A)36-42 g
B)43-48 g
C)49-55 g
D)56-63 g

Question 6

Grade B eggs would not be used for:

A)scrambling
B)pan-frying
C)whipping
D)baking

Question 7

What proportion of the whole egg does the yolk represent?

A)1/3
B)1/2
C)3/4
D)2/3

Question 8

How are eggs prepared for eggs benedict?

A)poached
B)pan-fried
C)shirred
D)soft boiled

Question 9

How much moisture,by weight,does dry milk powder contain:

A)1-2%
B)4-5%
C)2-4%
D)3-6%

Question 10

cream cheese

Question 11

Scrambled eggs will be rubbery if they are:

A)overcooked
B)made with water instead of milk
C)made with old eggs
D)undercooked

Question 12

The grades of butter available in Canada are:

A)Canada 1,Canada 2,Canada 3
B)A,B,and C
C)salted,unsalted,and clarified
D)butter is not graded in Canada

Question 13

ricotta

Question 14

Omega-3 eggs result from:

A)irradiating eggs to change the molecular structure
B)inoculating eggs with fish oil
C)specially breeding chickens
D)feeding flax to chickens

Question 15

The protein in milk that is important for cheese production is:

A)lactose
B)rennet
C)casein
D)ghee
SHORT ANSWER.Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard.

Question 16

Which of the following milk products is not fermented?

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

Question 17

What is the fat content of whipping cream?

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

Question 18

Approximately how much cholesterol does one large egg contain?

A)1)5 g
B)215 mg
C)100 mg
D)6 g

Question 19

The fat content of whole milk is:

A)1%
B)2)25%
C)3)25%
D)4%

Question 20

In order to destroy pathogenic bacteria,all milk sold must be:

A)pasteurized
B)ultra-pasteurized
C)homogenized
D)certified

Question 21

Port Salut

Question 22

Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.

Question 23

Pecorino Romano

Question 24

Whole milk can be substituted for water in any recipe.

Question 25

Dry milk powder does not need to be refrigerated until it is reconstituted.

Question 26

English cheddar

Question 27

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

Question 28

Margarine contains more emulsifiers and preservatives than pure butter does.

Question 29

Emmenthaler (Swiss)

Question 30

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

Question 31

Boursin

Question 32

The yolk contains all the fat found in the egg.

Question 33

Gorgonzola

Question 34

Asiago

Question 35

Cultured dairy products are too acidic to use in baking.

Question 36

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

Question 37

Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.

Question 38

Roquefort cheese is made in France using only sheep milk.

Question 39

Natural cheese contains cholesterol because it is an animal product.

Question 40

Evaporated milk is a type of concentrated milk.

Question 41

How is crème fraîche different from sour cream?

Question 42

Mascarpone can be classified as a triple-cream cheese.

Question 43

What does homogenization do?

Question 44

Which egg substitute should not be used in recipes where eggs are required for thickening?

Question 45

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

Question 46

Eggs are a potentially hazardous food that should be handled carefully.

Question 47

At what temperature do egg whites coagulate?

Question 48

Why is it best to serve most cheeses at room temperature?

Question 49

Sour cream has a 30% fat content.

Question 50

What is name of the thick,twisted strand of egg white that anchors the yolk in place?

Question 51

Egg whites whip better when they are fresh and cold.

Question 52

Salted butter contains up to 2.5% salt.

Question 53

Why should eggs be stored away from strong-flavoured foods?

Question 54

Eggs are not a very good source of protein.

Question 55

The coagulation point of albumen is higher than that of egg yolks.

Question 56

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