Question 1

On average, 1 ounce of cheese provides about 100 kcalories, most of which are derived from fat.

Accepted Answer

A) True 
 B)False

Question 2

Brie and Camembert are soft cheeses. This means that they are aged for a _______ time and their water content is _________.

Accepted Answer

A)  long; 50 to 75% 
B)  short; 50 to 75% 
C)  long; 30 to 50% 
D)  short; 30 to 50% 
A)  long; 50 to 75% 
B)  short; 50 to 75% 
C)  long; 30 to 50% 
D)  short; 30 to 50%

Question 3

The ____ of a cheese determines whether it can be successfully frozen.

Accepted Answer

A)  water content 
B)  fat content 
C)  method of curing 
D)  method of ripening 
A)  water content 
B)  fat content 
C)  method of curing 
D)  method of ripening

Question 4

How does using yogurt cheese instead of regular cheese change the nutritional profile of a recipe?

Accepted Answer

A)  Yogurt cheese reduces the calcium content. 
B)  Yogurt cheese increases the fiber content. 
C)  Yogurt cheese reduces the fat content. 
D)  All of these are correct. 
A)  Yogurt cheese reduces the calcium content. 
B)  Yogurt cheese increases the fiber content. 
C)  Yogurt cheese reduces the fat content. 
D)  All of these are correct.

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

Parmesan and Romano are examples of which type of cheese?

Accepted Answer

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

Question 7

Roquefort and blue are examples of cheese that have been ripened with

Accepted Answer

A)  ultraviolet light. 
B)  ethylene gas. 
C)  mold. 
D)  lactic acid. 
A)  ultraviolet light. 
B)  ethylene gas. 
C)  mold. 
D)  lactic acid.

Question 8

Ripened cheeses such as Swiss and cheddar are not suitable for lactase-deficient individuals.

Accepted Answer

A) True 
 B)False

Question 9

The step in curd treatment that involves melting curd into a solid mass through the use of heat is called

Accepted Answer

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

Question 10

Cheese should be thawed gradually.

Accepted Answer

A) True 
 B)False

Question 11

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.

Exam 11: Cheese

On average, 1 ounce of cheese provides about 100 kcalories, most of which are derived from fat.

Brie and Camembert are soft cheeses. This means that they are aged for a _______ time and their water content is _________.

The ____ of a cheese determines whether it can be successfully frozen.

How does using yogurt cheese instead of regular cheese change the nutritional profile of a recipe?

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

Parmesan and Romano are examples of which type of cheese?

Roquefort and blue are examples of cheese that have been ripened with

Ripened cheeses such as Swiss and cheddar are not suitable for lactase-deficient individuals.

The step in curd treatment that involves melting curd into a solid mass through the use of heat is called

Cheese should be thawed gradually.

Grading of cheese is related to the

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Brie and Camembert are soft cheeses. This means that they are aged for a _ time and their water content is ___.