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