Question 1

Cheese is

Accepted Answer

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. 
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 2

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

Accepted Answer

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 
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 3

The major problem with freezing cheese is the fat content

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

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

Question 6

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
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.

Accepted Answer

The answer of What is processed cheese? What are the...

Question 7

Hard cheese

Accepted Answer

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. 
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.

Question 8

Most cheeses should be stored in the

Accepted Answer

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. 
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 9

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

Accepted Answer

A) True 
 B)False

Question 10

Explain the chemical process of how some cheese flavors develop
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.

Accepted Answer

The chemical process of how some cheese

Question 11

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
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.

Accepted Answer

The answer of What are the two most important principles...

Question 12

Grading of cheese is related to the

Accepted Answer

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. 
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 13

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

Accepted Answer

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

Question 14

Which step in the process of cheese production has the greatest impact on the classification of cheese?

Accepted Answer

A) coagulation of the curd 
B) curd treatment 
C) curing and ripening 
D) milk selection 
A) coagulation of the curd 
B) curd treatment 
C) curing and ripening 
D) milk selection

Question 15

The curd produced by acid has a soft and spongy texture This texture is influenced by pH, becoming

Accepted Answer

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. 
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 16

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?
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.

Accepted Answer

The FDA's rule on moldy cheese has some

Question 17

It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area

Accepted Answer

A) True 
 B)False

Question 18

The flavor of a cheese becomes milder with aging

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

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

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 11: Cheese

Cheese is

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

The major problem with freezing cheese is the fat content

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

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

Hard cheese

Most cheeses should be stored in the

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

Grading of cheese is related to the

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

Which step in the process of cheese production has the greatest impact on the classification of cheese?

The curd produced by acid has a soft and spongy texture This texture is influenced by pH, becoming

It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area

The flavor of a cheese becomes milder with aging

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

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

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