Question 1

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 is 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 is melted and then remolded.

Question 2

This type of cheese is commonly selected for making soft cheeses because its preparation process makes casein proteins coagulate more easily.

Accepted Answer

A)  ultrapasteurized 
B)  homogenized 
C)  not homogenized 
D)  raw 
A)  ultrapasteurized 
B)  homogenized 
C)  not homogenized 
D)  raw

Question 3

The chemical composition of a cheese determines its various characteristics and dictates how it will be used in food preparation. Describe these functional properties including shredability, meltability, oiling off, blistering, browning, and stretchability. Discuss the specific issues and problems that may occur with each property.

Accepted Answer

The chemical composition of cheese plays

Question 4

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 5

The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.

Accepted Answer

A) True 
 B)False

Question 6

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.

Accepted Answer

See section 11-4. Select the b

Question 7

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 8

Describe how cheese must be stored to prevent deterioration, including dry storage, refrigeration, and frozen storage. Include problems and issues that may develop for each category.

Accepted Answer

Cheese must be stored properly to preven

Question 9

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

Accepted Answer

A)  very hard 
B)  fresh 
C)  semihard 
D)  soft 
E)  hard
F) Each cheese varies in its classification. All of these are correct. 
A)  very hard 
B)  fresh 
C)  semihard 
D)  soft 
E)  hard
F) Each cheese varies in its classification. All of these are correct.

Question 10

Which type of cheese knife has a forked end that can be used to transfer individual cheese pieces to serving plates?

Accepted Answer

A)  all-purpose 
B)  skeleton 
C)  triangular 
D)  None of these are correct. 
A)  all-purpose 
B)  skeleton 
C)  triangular 
D)  None of these are correct.

Question 11

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

Accepted Answer

A)  Cottage 
B)  Farmer's 
C)  Pot 
D)  Yogurt 
A)  Cottage 
B)  Farmer's 
C)  Pot 
D)  Yogurt

Question 12

What is the first step of making cheese?

Accepted Answer

A)  curd treatment 
B)  curing 
C)  coagulation 
D)  milk selection 
A)  curd treatment 
B)  curing 
C)  coagulation 
D)  milk selection

Question 13

As cheeses age, they become drier and harder.

Accepted Answer

A) True 
 B)False

Question 14

Ripened cheeses spoil sooner than unripened, softer cheeses because they are older.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80%?

Accepted Answer

A)  soft 
B)  semihard 
C)  hard 
D)  fresh 
A)  soft 
B)  semihard 
C)  hard 
D)  fresh

Question 16

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

Question 17

What temperature range provides the optimal environment for enzymes and bacterial activity during the coagulation process?

Accepted Answer

A)  72 to 95°F 
B)  22 to 35°F 
C)  95 to 110°F 
D)  55 to 72°F 
A)  72 to 95°F 
B)  22 to 35°F 
C)  95 to 110°F 
D)  55 to 72°F

Question 18

Which of the following enzymes is most commonly used to coagulate milk in cheese making?

Accepted Answer

A)  fermentation-produced chymosin 
B)  bovine pepsin 
C)  porcine pepsin 
D)  calf chymosin 
A)  fermentation-produced chymosin 
B)  bovine pepsin 
C)  porcine pepsin 
D)  calf chymosin

Question 19

Cheeses with lower fat and higher moisture content also have greater meltability.

Accepted Answer

A) True 
 B)False

Question 20

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 semisolid mixture that 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 semisolid mixture that is then dried.

Exam 11: Cheese

Processed cheese is a cheese made

This type of cheese is commonly selected for making soft cheeses because its preparation process makes casein proteins coagulate more easily.

Cheeses are classified by all of the following characteristics except

The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.

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.

Most cheeses should be stored in the

Describe how cheese must be stored to prevent deterioration, including dry storage, refrigeration, and frozen storage. Include problems and issues that may develop for each category.

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

Which type of cheese knife has a forked end that can be used to transfer individual cheese pieces to serving plates?

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

What is the first step of making cheese?

As cheeses age, they become drier and harder.

Ripened cheeses spoil sooner than unripened, softer cheeses because they are older.

Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80%?

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

What temperature range provides the optimal environment for enzymes and bacterial activity during the coagulation process?

Which of the following enzymes is most commonly used to coagulate milk in cheese making?

Cheeses with lower fat and higher moisture content also have greater meltability.

Cheese is

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