Question 1

_____ creates the veins found in blue cheese such as Gorgonzola, Roquefort and Stilton

Accepted Answer

A) Bacterial ripening that occurs internally 
B) Bacterial ripening that occurs externally 
C) Mold ripening that occurs internally 
D) Mold ripening that occurs externally 
A) Bacterial ripening that occurs internally 
B) Bacterial ripening that occurs externally 
C) Mold ripening that occurs internally 
D) Mold ripening that occurs externally

Question 2

Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _____, whereas an excessively soft texture may occur when undergoing too much _____ breakdown during aging

Accepted Answer

A) sodium; carbohydrate 
B) phosphorus; lipid 
C) calcium; protein 
D) zinc; lipid 
A) sodium; carbohydrate 
B) phosphorus; lipid 
C) calcium; protein 
D) zinc; lipid

Question 3

Processed cheese is a cheese made

Accepted Answer

A) from heated cheddar cheese and blue cheese mixed with other natural ingredients. 
B) by combining different varieties of natural cheese, heating, and adding other ingredients to produce a stable emulsion. 
C) through minimum processing of enzyme-coagulated cheese with or without heat. 
D) from all-natural cheese that are melted and then remolded. 
A) from heated cheddar cheese and blue cheese mixed with other natural ingredients. 
B) by combining different varieties of natural cheese, heating, and adding other ingredients to produce a stable emulsion. 
C) through minimum processing of enzyme-coagulated cheese with or without heat. 
D) from all-natural cheese that are melted and then remolded.

Question 4

When cheese is thawed after spending time in the freezer, it is important to thaw it as quickly as possible

Accepted Answer

A) True 
 B)False

Question 5

Regarding storage practices for cheese, describe how cheese must be stored to prevent deterioration, including dry storage, refrigerated, and frozen Include problems and issues that may exist for each category
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

For a cheese aged for a very short perio

Question 6

Cheeses are classified by all of the following characteristics except

Accepted Answer

A) milk source. 
B) moisture content. 
C) processing method. 
D) size. 
A) milk source. 
B) moisture content. 
C) processing method. 
D) size.

Question 7

Fat is the single determiner of the melting characteristics of cheese

Accepted Answer

A) True 
 B)False

Question 8

Very 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.

_____ creates the veins found in blue cheese such as Gorgonzola, Roquefort and Stilton

Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _, whereas an excessively soft texture may occur when undergoing too much _ breakdown during aging

Processed cheese is a cheese made

When cheese is thawed after spending time in the freezer, it is important to thaw it as quickly as possible

Cheeses are classified by all of the following characteristics except

Fat is the single determiner of the melting characteristics of cheese

Very hard cheese

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 11: Cheese

_____ creates the veins found in blue cheese such as Gorgonzola, Roquefort and Stilton

Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _____, whereas an excessively soft texture may occur when undergoing too much _____ breakdown during aging

Processed cheese is a cheese made

When cheese is thawed after spending time in the freezer, it is important to thaw it as quickly as possible

Cheeses are classified by all of the following characteristics except

Fat is the single determiner of the melting characteristics of cheese

Very hard cheese

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Regarding the stretchability of a cheese, a tough, grainy texture results from the presence of too much _, whereas an excessively soft texture may occur when undergoing too much _ breakdown during aging