Dairy Food Test
How many cups of milk or the equivalent dairy products do you need each day?
3 cups
All of the following are types of fresh cheese EXCEPT ?
blue veined cheese
Cooking milk at a temperature that is too high may cause __________ in which the milk separates into solid and liquid parts.
curdling
M - solid clusters that form when an enzyme is added to milk
curds
a sorbet is similar to a frozen yogurt except that sorbet contains a larger concentration of milk
false
because milk contains animal proteins, it should be cooked at high temperatures that activate protein enzymes
false
cheese is made from the whey that separates from milk when an enzyme is added to the milk
false
evaporated milk is a powdered form of nonfat milk made by removing the fat and water from pasteurized milk
false
for nutritional purposes, 1 cup of milk equals 4 ounces of processed cheese
false
fortified milk is an excellent source of vitamin E and K
false
margarine is made from hydrogenated buttermilk
false
ripened cheeses taste best when served intermediately after removing them from the refrigerator
false
Cooking cheese for too long or at a temperature that's to high can cause ?
fat in the cheese to separate into globules of grease
Which of the following is a blue veined, ripened cheese?
gorgonzola
Which of the following types of cream has the lowest percentage of milk fat?
half and half
M - process that breaks down fat and distributes it evenly and permanently in milk
homogenized
Milk is ___________ to prevent butterfat and other milk fluids and solids from separating and rising to the top as cream.
homogenized
__________ is fermented milk with a slightly sour flavor, similar to yogurt.
kefir
When buying dairy products, consumers should remember that ?
large containers are usually a better buy than smaller containers
M - heat treated to kill enzymes and harmful bacteria
pasteurized
Milk that is ____________ or heat treated to kill harmful bacteria, has a longer shelf life than raw milk.
pasteurized
__________ is a traditional cheese used in Italian cooking and has small curds and a slightly sweet flavor.
ricotta
Milk heated to just below the boiling point is called _________ milk.
scalded
M - overheating milk until some of the solids in it settle to the bottom of the pan and caramelize
scorching
Which of the following is NOT a dairy substitute?
soy milk
M - technique that brings a food to the right temperature or consistency before mixing it completely with another food
tempering
butter comes in several different grades, with grade AA the highest quility
true
cottage cheese is ripened cheese that has large curds and a bland flavor
true
dairy foods can pick up aromas from other foods and develop off flavors
true
milk left left at room temperature for more than two hours should be discarded because harmful bacteria may have developed
true
milk should not be stored in light because light destroys the riboflavin in the milk
true
nonfat milk solids contain most of the protein, vitamins, and minerals in milk
true
overheating a heavy whipping cream can turn cream into butter
true
raw milk may contain various harmful bacteria
true
ripened cheese is made by adding ripened agents, such as bacteria, mold, yeast, or a combination of these to the curds
true
sour cream is made by adding lactic acid bacteria to light cream
true
the bacteria in yogurt are believed to help keep the digestive system healthy
true
the two main categories of cheese are fresh and aged
true
there are hundreds of different ripened cheeses that have distinctive flavors and textures
true
yogurt works well as a low fat substitute for sour cream, cream cheese, and mayonnaise
true
Milk is a rich source of all of the following EXCEPT ?
vitamin K
M - thin, bluish liquid formed when an enzyme is added to milk
whey
Which of the following types of butter is least suitable for baking?
whipped butter
Which of the following kinds of milk has the highest fat content?
whole milk
M - thick, creamy, custard like product with tangy flavor
yogurt
__________ is made by adding special harmless bacteria to milk and has more nutrients than a similar amount of milk.
yogurt