Question 1

__________ is not a major component of cheese.

Accepted Answer

A)  Fat 
B)  Water 
C)  Protein 
D)  Carbohydrate 
A)  Fat 
B)  Water 
C)  Protein 
D)  Carbohydrate

Question 2

A latte consists of equal parts espresso coffee and steamed milk.

Accepted Answer

A) True 
 B)False

Question 3

The ingredients in a chai beverage are _________________ .

Accepted Answer

A)  milk, tea, spices, sugar 
B)  black tea, spices 
C)  espresso, steamed milk 
D)  herbal tea, sugar, milk 
A)  milk, tea, spices, sugar 
B)  black tea, spices 
C)  espresso, steamed milk 
D)  herbal tea, sugar, milk

Question 4

Heavy whipping cream has a fat content of

Accepted Answer

A)  10-12 percent. 
B)  16-22 percent. 
C)  28-33 percent. 
D)  35-40 percent. 
A)  10-12 percent. 
B)  16-22 percent. 
C)  28-33 percent. 
D)  35-40 percent.

Question 5

Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.

Accepted Answer

A)  cows 
B)  goats 
C)  Guernseys 
D)  Sheep 
A)  cows 
B)  goats 
C)  Guernseys 
D)  Sheep

Question 6

Coffee urns should be cleaned once a week.

Accepted Answer

A) True 
 B)False

Question 7

For proper whipping, heavy cream and all equipment should be well chilled.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following is not a problem associated with cooking milk and cream products?

Accepted Answer

A)  curdling 
B)  scorching 
C)  evaporation 
D)  formation of scum or skin 
A)  curdling 
B)  scorching 
C)  evaporation 
D)  formation of scum or skin

Question 9

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 10

Which of the following is not a blue-veined cheese?

Accepted Answer

A)  Stilton 
B)  Provolone 
C)  Roquefort 
D)  Gorgonzola 
A)  Stilton 
B)  Provolone 
C)  Roquefort 
D)  Gorgonzola

Question 11

Coffee is grown in all the following countries or regions except __________.

Accepted Answer

A)  Africa 
B)  Norway 
C)  Colombia 
D)  Indonesia 
A)  Africa 
B)  Norway 
C)  Colombia 
D)  Indonesia

Question 12

The fat content of a cheese, listed as a percentage, refers to how much fat the cheese would contain if all the moisture were removed from it.

Accepted Answer

A) True 
 B)False

Question 13

Raw milk __________.

Accepted Answer

A)  is pasteurized before it is sold 
B)  is may contain disease-causing bacteria 
C)  is milk fresh from the dairy animal, before any processing 
D)  all of these 
A)  is pasteurized before it is sold 
B)  is may contain disease-causing bacteria 
C)  is milk fresh from the dairy animal, before any processing 
D)  all of these

Question 14

Milk that has been heat treated to kill disease-causing organisms is called

Accepted Answer

A)  certified. 
B)  homogenized. 
C)  pasteurized. 
D)  fortified. 
A)  certified. 
B)  homogenized. 
C)  pasteurized. 
D)  fortified.

Question 15

Which of the following combinations is correct?

Accepted Answer

A)  bacteria-ripened from the inside $\rightarrow$Roquefort and Stilton 
B)  washed-rind $\rightarrow$ Limburger and Liederkranz 
C)  blue-veined $\rightarrow$ Brie, Camembert, and St. André 
D)  mold rind $\rightarrow$ Cheddar, Swiss, Gouda, and Parmesan 
A)  bacteria-ripened from the inside $\rightarrow$Roquefort and Stilton 
B)  washed-rind $\rightarrow$ Limburger and Liederkranz 
C)  blue-veined $\rightarrow$ Brie, Camembert, and St. André 
D)  mold rind $\rightarrow$ Cheddar, Swiss, Gouda, and Parmesan

Question 16

Milk from ________________ is used in Italy to make a kind of mozzarella that is softer and more delicate than regular mozzarella.

Accepted Answer

A)  cows 
B)  goats 
C)  sheep 
D)  water buffaloes 
A)  cows 
B)  goats 
C)  sheep 
D)  water buffaloes

Question 17

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 18

Low temperatures should generally be used when cooking with cheese.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following is not a soft-ripened cheese?

Accepted Answer

A)  Brie 
B)  Gruyère 
C)  Liederkranz 
D)  Camembert 
A)  Brie 
B)  Gruyère 
C)  Liederkranz 
D)  Camembert

Exam 25: Dairy and Beverages

__________ is not a major component of cheese.

A latte consists of equal parts espresso coffee and steamed milk.

The ingredients in a chai beverage are _________________ .

Heavy whipping cream has a fat content of

Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.

Coffee urns should be cleaned once a week.

For proper whipping, heavy cream and all equipment should be well chilled.

Which of the following is not a problem associated with cooking milk and cream products?

Identify the type of cheese pictured here.

Which of the following is not a blue-veined cheese?

Coffee is grown in all the following countries or regions except __________.

The fat content of a cheese, listed as a percentage, refers to how much fat the cheese would contain if all the moisture were removed from it.

Raw milk __________.

Milk that has been heat treated to kill disease-causing organisms is called

Which of the following combinations is correct?

Milk from ________________ is used in Italy to make a kind of mozzarella that is softer and more delicate than regular mozzarella.

Identify the type of cheese pictured here.

Low temperatures should generally be used when cooking with cheese.

Which of the following is not a soft-ripened cheese?

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