Question 1

Why do you need to take care when handling and storing milk and other dairy products?

Accepted Answer

they are perishable

Question 2

What does homogenization do?

Accepted Answer

prevents the fat in whole milk from clumping together and rising to the surface as a layer of cream

Question 3

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard.
-Emmenthaler (Swiss)

Accepted Answer

firm

Question 4

How much moisture,by weight,does dry milk powder contain:

Accepted Answer

A) 1-2% 
B) 4-5% 
C) 2-4% 
D) 3-6% 
A) 1-2% 
B) 4-5% 
C) 2-4% 
D) 3-6%

Question 5

What has been removed from concentrated milks?

Accepted Answer

A) fat 
B) sugar 
C) water 
D) flavour 
A) fat 
B) sugar 
C) water 
D) flavour

Question 6

Omega-3 eggs result from:

Accepted Answer

A) irradiating eggs to change the molecular structure 
B) inoculating eggs with fish oil 
C) specially breeding chickens 
D) feeding flax to chickens 
A) irradiating eggs to change the molecular structure 
B) inoculating eggs with fish oil 
C) specially breeding chickens 
D) feeding flax to chickens

Question 7

How is crème fraîche different from sour cream?

Accepted Answer

it is thin

Question 8

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard.
-English cheddar

Accepted Answer

The answer of Write the word or phrase that best...

Question 9

At what temperature do egg whites coagulate?

Accepted Answer

62-65°C (1

Question 10

How are eggs prepared for eggs benedict?

Accepted Answer

A) poached 
B) pan-fried 
C) shirred 
D) soft boiled 
A) poached 
B) pan-fried 
C) shirred 
D) soft boiled

Question 11

Yogurt contains as much milkfat as the milk it was made from.

Accepted Answer

A) True 
 B)False

Question 12

Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.

Accepted Answer

A) True 
 B)False

Question 13

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard.
-Pecorino Romano

Accepted Answer

The answer of Write the word or phrase that best...

Question 14

What proportion of the whole egg does the yolk represent?

Accepted Answer

A) 1/3 
B) 1/2 
C) 3/4 
D) 2/3 
A) 1/3 
B) 1/2 
C) 3/4 
D) 2/3

Question 15

Roquefort cheese is made in France using only sheep milk.

Accepted Answer

A) True 
 B)False

Question 16

Margarine contains more emulsifiers and preservatives than pure butter does.

Accepted Answer

A) True 
 B)False

Question 17

To get maximum volume when whipping egg whites,you should:

Accepted Answer

A) warm the whites to room temperature 
B) use a clean bowl 
C) use fresh eggs 
D) all of the above 
A) warm the whites to room temperature 
B) use a clean bowl 
C) use fresh eggs 
D) all of the above

Question 18

Evaporated milk is a type of concentrated milk.

Accepted Answer

A) True 
 B)False

Question 19

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard.
-Boursin

Accepted Answer

The answer of Write the word or phrase that best...

Question 20

Cultured dairy products are too acidic to use in baking.

Accepted Answer

A) True 
 B)False

Exam 8: Mise En Place

Why do you need to take care when handling and storing milk and other dairy products?

What does homogenization do?

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard. -Emmenthaler (Swiss)

How much moisture,by weight,does dry milk powder contain:

What has been removed from concentrated milks?

Omega-3 eggs result from:

How is crème fraîche different from sour cream?

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard. -English cheddar

At what temperature do egg whites coagulate?

How are eggs prepared for eggs benedict?

Yogurt contains as much milkfat as the milk it was made from.

Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard. -Pecorino Romano

What proportion of the whole egg does the yolk represent?

Roquefort cheese is made in France using only sheep milk.

Margarine contains more emulsifiers and preservatives than pure butter does.

To get maximum volume when whipping egg whites,you should:

Evaporated milk is a type of concentrated milk.

Write the word or phrase that best completes each statement or answers the question.Indicate whether each of the following cheeses is fresh,semi-soft,firm,or hard. -Boursin

Cultured dairy products are too acidic to use in baking.

Professionalism

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