Question 1

Espresso is a strong, dark coffee made from heavily roasted coffee beans.

Accepted Answer

A) True 
 B)False

Question 2

Proper water temperature for brewing coffee is

Accepted Answer

A)  160º-180ºF (70º-82º
C) . 
B)  195º-200ºF (90º-93º
C) . 
C)  212ºF (100º
C) . 
D)  none of these 
A)  160º-180ºF (70º-82º
C) . 
B)  195º-200ºF (90º-93º
C) . 
C)  212ºF (100º
C) . 
D)  none of these

Question 3

For best flavor, ripened cheeses should be served well chilled.

Accepted Answer

A) True 
 B)False

Question 4

Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.

Accepted Answer

A) True 
 B)False

Question 5

Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening.

Accepted Answer

A)  ultra-pasteurized 
B)  UHT 
C)  homogenized 
D)  None of the above. Milk should always be refrigerated 
A)  ultra-pasteurized 
B)  UHT 
C)  homogenized 
D)  None of the above. Milk should always be refrigerated

Question 6

Identify the type of cheese pictured here.

Accepted Answer

A)  cheddar 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola 
A)  cheddar 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola

Question 7

The process that changes fresh cheese curds into aged cheeses is called ripening.

Accepted Answer

A) True 
 B)False

Question 8

Proper proportions for brewing coffee are one pound (450 g) of coffee to

Accepted Answer

A)  one gallon of water (4 liters). 
B)  two quarts of water (2 liters). 
C)  two gallons of water (8 liters). 
D)  four gallons of water (16 liters). 
A)  one gallon of water (4 liters). 
B)  two quarts of water (2 liters). 
C)  two gallons of water (8 liters). 
D)  four gallons of water (16 liters).

Question 9

Which of the following causes milk to curdle?

Accepted Answer

A)  acids 
B)  tannins 
C)  heat 
D)  all of these 
A)  acids 
B)  tannins 
C)  heat 
D)  all of these

Question 10

____________________contains approximately 80 percent fat.

Accepted Answer

A)  Butter 
B)  Margarine 
C)  Both butter and margarine 
D)  Neither butter nor margarine 
A)  Butter 
B)  Margarine 
C)  Both butter and margarine 
D)  Neither butter nor margarine

Question 11

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How much beer is required in ml to make 10 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 12

Roquefort cheese is made from sheep's milk.

Accepted Answer

A) True 
 B)False

Question 13

Identify the type of cheese pictured here.

Accepted Answer

A)  buffalo mozzarella 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola 
A)  buffalo mozzarella 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola

Question 14

Which of the following statements about cheese is correct?

Accepted Answer

A)  The longer a cheese has aged, the shorter time it will keep fresh. 
B)  For maximum flavor, it is important to always serve cheese chilled. 
C)  When serving a grated cheese, it is always best to grate the cheese immediately before serving it. 
D)  To release the maximum flavor during cooking, it is important to use high temperatures when cooking with cheese. 
A)  The longer a cheese has aged, the shorter time it will keep fresh. 
B)  For maximum flavor, it is important to always serve cheese chilled. 
C)  When serving a grated cheese, it is always best to grate the cheese immediately before serving it. 
D)  To release the maximum flavor during cooking, it is important to use high temperatures when cooking with cheese.

Question 15

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-In grams, how much dry mustard is required for the Welsh Rabbit recipe to make 100 portions? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 16

When making tea, it would be a mistake to __________.

Accepted Answer

A)  use a stainless steel teapot 
B)  let the tea steep for more than one minute 
C)  use less than one teaspoon of tea per cup 
D)  all of these 
A)  use a stainless steel teapot 
B)  let the tea steep for more than one minute 
C)  use less than one teaspoon of tea per cup 
D)  all of these

Question 17

__________ is a type of fermented milk.

Accepted Answer

A)  Yogurt 
B)  Condensed milk 
C)  Evaporated milk 
D)  Homogenized milk 
A)  Yogurt 
B)  Condensed milk 
C)  Evaporated milk 
D)  Homogenized milk

Question 18

Most of the world's finest coffees are made from the variety called ___________ .

Accepted Answer

A)  mocha 
B)  java 
C)  robusta 
D)  arabica 
A)  mocha 
B)  java 
C)  robusta 
D)  arabica

Question 19

In general, aged cheese keeps longer than uncured cheese.

Accepted Answer

A) True 
 B)False

Question 20

Processed cheeses __________ natural cheeses.

Accepted Answer

A)  contain one or more 
B)  do not keep as well as 
C)  are ripened or aged longer than 
D)  are stronger in flavor and have a superior texture than 
A)  contain one or more 
B)  do not keep as well as 
C)  are ripened or aged longer than 
D)  are stronger in flavor and have a superior texture than

Exam 25: Dairy and Beverages

Espresso is a strong, dark coffee made from heavily roasted coffee beans.

Proper water temperature for brewing coffee is

For best flavor, ripened cheeses should be served well chilled.

Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.

Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening.

Identify the type of cheese pictured here.

The process that changes fresh cheese curds into aged cheeses is called ripening.

Proper proportions for brewing coffee are one pound (450 g) of coffee to

Which of the following causes milk to curdle?

____________________contains approximately 80 percent fat.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How much beer is required in ml to make 10 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

Roquefort cheese is made from sheep's milk.

Identify the type of cheese pictured here.

Which of the following statements about cheese is correct?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -In grams, how much dry mustard is required for the Welsh Rabbit recipe to make 100 portions? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

When making tea, it would be a mistake to __________.

__________ is a type of fermented milk.

Most of the world's finest coffees are made from the variety called ___________ .

In general, aged cheese keeps longer than uncured cheese.

Processed cheeses __________ natural cheeses.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters