1. Milk that has been heat treated to kill disease-causing organisms is called a. certified. b. homogenized. c. pasteurized. d. fortified.

Transcription

1 Sample Test Questions Chapter 25: Dairy and Beverages Multiple Choice 1. Milk that has been heat treated to kill disease-causing organisms is called a. certified. b. homogenized. c. pasteurized. d. fortified. 2. Heavy whipping cream has a fat content of a percent. b percent. c percent. d percent. 3. Which of the following causes milk to curdle? a. acids b. tannins c. heat. 4. Which of the following is not an example of unripened cheese? a. cottage cheese. b. cream cheese. c. munster cheese. d. pot cheese. 5. Which of the following is not a soft-ripened cheese? a. Brie b. Gruyère c. Liederkranz d. Camembert

2 6. Which of the following is an example of a blue cheese? a. Stilton b. Liederkranz c. Edam d. Fontina 7. Coffee made in an urn requires a brewing time of a. 2-4 minutes. b. 4-6 minutes. c. 6-8 minutes. d minutes. 8. Proper proportions for brewing coffee are one pound of coffee (500 grams of coffee) to 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). 9. Proper water temperature for brewing coffee is a ºF (70-82ºC). b ºF (90-93ºC). c. 212ºF (100ºC) d. none of the above. 10. To hold coffee for service a. hold it at ºF (85-88ºC) for no more than an hour. b. hold it at ºF (85-88ºC) for up to 4 hours. c. hold it at ºF (93-100ºC) for up to 1 hour. d. refrigerate, then reboil at service time. 11. I consist of 3.5% fat, 8.5% nonfat milk solids, and 88% water. I am. a. skim milk b. whole milk c. low-fat milk d. half-and-half 12. Raw milk. a. is not often used b. is generally not legal c. has not been pasteurized 13. is a type of fermented milk. a. Yogurt b. Condensed milk c. Evaporated milk d. Homogenized milk

3 14. There are three problems associated with cooking milk and cream products. Which of the following is not one of them? a. curdling b. scorching c. evaporation d. formation of scum or skin 15. Cream with a fat content of % or more can be whipped into a foam. a. 10 b. 20 c. 25 d Clarified butter has had its removed. a. fat b. salt c. milk solids d. cholesterol 17. Both margarine and butter contain. a. fat b. lecithin c. preservatives 18. I contain approximately 80% fat. Who am I? a. butter b. margarine c. both a and b d. neither a nor b

4 19. may contain rennet. a. Butter b. Cream c. Cheese d. Yogurt 20. Which of the following combinations is correct? a. bacteria-ripened from the inside Roquefort and Stilton b. washed-rind Limburger and Liederkranz c. blue-veined Brie, Camembert, and St. André d. mold rind Cheddar, Swiss, Gouda, and Parmesan 21. is not a major component of cheese. a. Fat b. Water c. Protein d. Carbohydrate 22. Chef Vito owns a dairy farm near Naples which produces a fine Italian cheese known as Mozzarella di Bufala. If you visit Chef Vito early in the morning, you will find him in the barn milking his. a. cows b. goats c. sheep d. water buffaloes 23. I am a beautiful round of Camembert cheese. You would describe me as. a. hard enough to grate b. creamy and flavorful c. possessing a strong aroma d. similar in taste to Roquefort 24. Which of the following is not a blue-veined cheese? a. Stilton b. Provolone c. Roquefort d. Gorgonzola 25. Three of the following cheeses are examples of the fourth. Which is the fourth? a. Banon b. Chevre c. Boucheron d. Montrachet

5 26. Processed cheeses natural cheeses. 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 27. Which of the following sentences are you most likely to read in a book written by a cheese expert? 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. 28. When cooking with cheese, it is important to remember that. a. aged cheeses melt more slowly than young cheeses b. cheese becomes tough and stringy when heated too much c. young cheeses add more flavor to foods than aged cheeses 29. Coffee is grown in all the following countries or regions except. a. Africa b. Norway c. Columbia d. Indonesia 30. Espresso is associated with all the following except. a. small cup b. after dinner c. strong and dark d. equal amounts of coffee and milk 31. When making coffee, it is important to. a. always brew with water that is between F ( C) b. use one pound of coffee for each three gallons of water c. avoid the use of tap water (i.e., use only chemically softened water) d. hold the coffee at no more than 160 F (70 C) for no more than three hours 32. When making tea, it would be a mistake to. 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

6 33. Milk labeled can be stored unrefrigerated until it has been opened. a. ultra-pasteurized b. UHT c. homogenized d. None of the above. Milk should always be refrigerated 34. Cheese labeled triple-crème contains how much fat? a. At least 30% b. At least 50% c. At least 60% d. At least 75% 35. can be defined as a cheese that is made on the farm where the dairy animals are raised, using milk from only those animals. a. Specialty cheese b. Artisan cheese c. Farmstead cheese d. Limited-production cheese 36. The ingredients in a chai beverage are. a. milk, tea, spices, sugar b. black tea, spices c. espresso, steamed milk d. herbal tea, sugar, milk 37. Most of the worlds finest coffees are made from the variety called. a. Mocha b. Java c. Robusta d. Arabica 38. If crème fraîche is not available, you can easily make a similar product of you have and on hand. a. milk, butter b. heavy cream, sour cream c. buttermilk, heavy cream d. yogurt, half-and-half

7 True/False 39. Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products. 40. For proper whipping, heavy cream and all equipment should be well chilled. 41. Roquefort cheese is made from sheep s milk. 42. In general, aged cheese keeps longer than uncured cheese. 43. Cheeses should be stored unwrapped to allow for air circulation. 44. For best flavor, ripened cheeses should be served well chilled. 45. 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. 46. Low temperatures should generally be used when cooking with cheese. 47. The process that changes fresh cheese curds into aged cheeses is called ripening. 48. Espresso is a strong, dark coffee made from heavily roasted coffee beans. 49. Coffee urns should be cleaned once a week. 50. A latte consists of equal parts espresso coffee and steamed milk.