2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division

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1 2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division 2015, page 1

2 PART I OF SR. 4-H AND JR. CONSUMER CONTEST CONSUMER DAIRY PRODUCTS EXAMINATION Select the BEST or most correct answer from the available choices. Fill in that corresponding bubble on the answer sheet. 1. Light cream or coffee cream contains not less than percent milk fat. a. Eight b. Ten c. Eighteen d. Twenty-six 2. Flavorings added to milk: a. Decrease calcium absorption b. Change the vitamin content of milk c. Cause milk to curdle d. None of the above 3. The nutrients found in ice cream are: a. Calcium, vitamin D and iron b. Protein, calcium and riboflavin c. Protein, iron and vitamin C d. Iron, calcium and thiamin 4. The current USDA MyPlate requirements include cups of food from the Dairy Group for a teenage boy or girl. a. 1 pint b. 3 cups c. 2 cups d. 4 cups 5. Which of the following is not considered a Dairy Group food item in the USDA MyPlate requirements? a. Fat free milk b. Yogurt c. Soymilk d. Almond milk 2015, page 2

3 6. Cheese is a good source of: a. Calcium, vitamin D and iron b. Protein, iron and vitamin C c. Protein, calcium and riboflavin d. Iron, calcium and thiamin 7. Fat free ice cream contains: a. Low levels of total food solids. b. No milk fat. c. No sugar. d. A reduced amount of milk fat. 8. The natural sugar in milk is: a. Fructose b. Sucrose c. Lactose d. Maltose 9. One cup of milk contains calcium. a. 100 mg b. 200 mg c. 150 mg d. 300 mg 10. The physiological function of riboflavin is: a. Promotes healthy skin and eyes b. Promotes growth c. Aids in daytime visual process 11. Cottage cheese is made from: a. Skim milk b. Cream c. Whole milk d. Sour cream 12. Homogenization is a process that: a. Breaks milk fat globules into small particles b. Raises the temperatures of milk for a few seconds to destroy the bacteria c. Is required by federal law for all milks d. Adds nutrients to the milk such as vitamin A and D 2015, page 3

4 13. Calcium is a vital and necessary mineral in the diet. Indicate the physiological function of calcium. a. Promotes and maintains growth of all cells. b. Promotes and maintains healthy mucous membranes. c. Promotes and maintains growth of teeth and bones d. Aids in the digestion process. 14. Bacteria is added to pasteurized cream to produce sour cream. This bacterium produces the acidic characteristic of sour cream. Indicate the acid: a. Glutamic acid b. Lactic acid c. Hydrochloric acid d. Acetic acid 15. Storing milk at 40 o F will: a. Improve the nutritive value of milk b. Help maintain its freshness and flavor for 10 to 20 days c. Result in milk of uniform composition and palatability 16. One of the most significant factors controlling the properties of cheese is: a. Homogenization b. Pasteurization c. Moisture d. Curd particles 17. Osteoporosis is: a. A heart irregularity b. A bone-thinning disease c. Another name for arthritis d. Another name for fractured hip 18. Most milks are fortified with vitamin D. Vitamin D is important in the diet because: a. It is important for cell metabolism b. It aids in the utilization of ascorbic acid c. It aids in the absorption of calcium and enhances mineralization d. It aids in digestion 2015, page 4

5 19. The physiological function of protein is: a. Aiding visual process at night b. Supporting growth and maintenance of body cells c. Providing energy d. Providing coenzyme in cellular function 20. A cup of milk contains the same amount of calcium as of ice cream. a. ½ cup b. ¾ cup c. 1 cup d. 1 ¾ cup 21. Stabilizers are added to ice cream to: a. Improve nutritional value b. Prevent formation of large, coarse ice crystals in the ice cream c. Improve the whipping quality of ice cream d. Add richness 22. In cultured dairy products, such as buttermilk and yogurt, part of the lactose has been converted to: a. Lactic acid b. Glutamic acid c. Casein d. Whey 23. Osteoporosis is the result of: a. Excess intake of protein and phosphorus b. Poor calcium intake over many years c. Inadequate exercise d. Drinking less than six glasses of water daily 24. Pasteurization is a process that: a. Dilutes the lactose in milk b. Breaks milk fat particles into small globules c. Raises the temperature of milk to 161 ºF for 15 seconds to destroy the bacteria d. Adds nutrients to the milk 25. Cheeses are made from: a. Whole milk b. Skim milk c. Milk enriched with cream 2015, page 5

6 PART II OF CONTEST MILK MARKETING 26. Milk value received by the dairy producer is determined by: a. Arbitrary standards set by the market system administrator. b. Manufacturing grade pricing only. c. The milk cooperatives in cooperation with local grocers. d. How the milk is used. e. None of the above. 27. Raw milk produced under conditions that do not qualify for a Grade A rating, is marketed as: a. Milk for butter making b. Milk for powder conversion c. Manufacturing grade e. None of the above 28. An example of a Class I use for milk would be: a. Cheese b. Ice Cream c. Cultured products d. Cottage Cheese e. Fluid milk and milk drinks 29. Manufactured grade milk is automatically placed in what level of use classification? a. II b. IV c. III d. I e. Does not exist as a grade. 30. What is the approximate lag time between when the price used for class I is calculated, and when the prices used for other classes are calculated? a. The same month (no lag) b. 1 month c. 3 months d. 6 weeks e. 16 weeks 31. An example of a Class III use for milk would be to make: a. Hard cheese b. A Class III use does not exist c. Ice cream d. Milk powder e. Cottage cheese 2015, page 6

7 32. The price a dairy producer receives for milk may be influenced by: a. Quality and Volume premiums b. Dairy product prices c. Protein and Butterfat differentials e. None of the above 33. An example of a Class II use of milk would be to make: a. Butter b. Ice Cream c. Milk powder d. Cheese e. Half and half 34. Under the current method of pricing, which breed of cows, on average, would yield the lowest price per hundred weight? a. Holstein b. Cross-breed c. Guernsey d. Jersey e. Brown Swiss 35. An example of Manufacturing Grade use for milk would be to make: a. Manufacturing grade does not exist b. Buttermilk c. Condensed Milk d. Fluid e. None of the above 36. Based on ice cream consumption figures, the second most popular flavor is: a. Strawberry b. Cookies n cream c. Chocolate d. Vanilla e. Neapolitan 37. When month to month milk prices are relatively stable, which of the classifications listed below would receive the lowest milk price? a. Class A b. Class II c. Class I d. Class III e. Cannot determine from given information 38. In periods of stable or declining production of fluid milk consumption, but rising cheese consumption, which listed classification would benefit most? a. Class I b. Class II c. Class IV d. Class A e. Class III 2015, page 7

8 39. Milk prices paid to dairy producers are reduced by a small deduction used for advertising. The program supported by this funding is called: a. Milk PEP b. Federal Milk Market Orders c. Northeast Dairy Compact d. American Dairy Association e. United States Department of Agriculture 40. If a popular new flavor of milk was introduced, which class of milk would benefit most? a. Class I b. Class C c. Class II d. Class III e. Class IV 41. Frozen yogurt would be an example of a Class type milk use: a. A b. B c. I d. II e. III 42. The 2014 Farm Bill created a program to allow dairy producers to insure against low milk and high feed prices. What is this program called? a. Cooperative working together b. Margin Protection Program c. Forward contracting d. Federal Market Order e. None of the above 43. A common market practice is to classify the dairy product use of the milk. How many classifying categories are there? a. None b. One c. Two d. Four e. Three 44. Fluid milk produced in some states receives a premium based on geographic distance from Minnesota and Wisconsin. This premium is called: a. Over-order premium b. Location Specific Differential c. Basic Formula Price d. Class I utilization e. The Hoosier Pool 2015, page 8

9 45. The market prices used in the Federal Milk Mark Order program to establish class of milk include those of: a. Butter, nonfat dry milk and cheddar cheese b. Cottage cheese and ice cream c. Fresh milk and cream d. All varieties of cheese e. Yogurt and ice cream 46. To assure an equitable and orderly milk marketing system to both the dairy farmer and the milk processor, the federal government created which of the following? a. The Milk Cooperative Milk Market Order b. The State Milk Market Orders c. The Federal Milk Market Orders d. The Hoosier Milk Marketing Agency e. Milk Services of Indiana 47. In order for a dairy farmer to qualify for the regulated milk marketing system, that person s milk production environment must also qualify as: a. A Grade A Farm b. A U.S.D.A. premium farm c. A manufacturing Grade Farm d. A state gold star farm e. An Indiana State approved farm 48. Why does milk have a white color? a. Blood is filtered out through the mammary system and white remains b. Fat and cream contents make the milk white c. The casein is white that binds with calcium d. Light is reflected from the micelle molecules of casein to make milk white 49. The marketing system is administered by the: a. Mid-East Marketing Agency. b. Indiana State Board of Health. c. U.S. Department of Agriculture. d. Purdue University e. Food and Drug Administration 50. Milk s final value is based on: a. How it has been used to make dairy products. b. How it is graded. c. Where it was produced. d. How it is distributed to the consumer. e. None of the above. 2015, page 9

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