Question 1

Most semi-hard and hard cheeses reach their full flavor when served chilled.

Accepted Answer

A) True 
 B)False  False

Question 2

Which of the following enzymes is most commonly used to coagulate milk in cheese making?

Accepted Answer

A)  fermentation-produced chymosin 
B)  bovine pepsin 
C)  porcine pepsin 
D)  calf chymosin 
A)  fermentation-produced chymosin 
B)  bovine pepsin 
C)  porcine pepsin 
D)  calf chymosin A

Question 3

Hard cheese contains a moisture content ranging from

Accepted Answer

A)  20 to 30 percent. 
B)  30 to 40 percent. 
C)  40 to 50 percent. 
D)  50 to 75 percent. 
A)  20 to 30 percent. 
B)  30 to 40 percent. 
C)  40 to 50 percent. 
D)  50 to 75 percent. B

Question 4

Which of the following is not a characteristic of Parmesan and Romano cheeses?

Accepted Answer

A)  aged the longest of all cheeses 
B)  water content of approximately 30 percent 
C)  easily sliced 
D)  easily grated or crumbled 
E)  none of the above; these are all characteristics of Parmesan and Romano 
A)  aged the longest of all cheeses 
B)  water content of approximately 30 percent 
C)  easily sliced 
D)  easily grated or crumbled 
E)  none of the above; these are all characteristics of Parmesan and Romano

Question 5

Which of the following cheeses is not classified as a "fresh" cheese?

Accepted Answer

A)  Brie 
B)  cream 
C)  farmer's 
D)  feta 
E)  ricotta
F) Pot 
A)  Brie 
B)  cream 
C)  farmer's 
D)  feta 
E)  ricotta
F) Pot

Question 6

A tough, grainy cheese texture results from the presence of too much _____, whereas an excessively soft texture may result from excessive _____ breakdown during aging.

Accepted Answer

A)  sodium; carbohydrate 
B)  phosphorus; lipid 
C)  calcium; protein 
D)  zinc; lipid 
A)  sodium; carbohydrate 
B)  phosphorus; lipid 
C)  calcium; protein 
D)  zinc; lipid

Question 7

The curd produced by acid has a soft and spongy texture.This texture is influenced by pH, becoming

Accepted Answer

A)  watery as the acidity increases. 
B)  mealy and non-cohesive as the pH increases. 
C)  more solid and compact as the acidity increases. 
D)  more solid and compact as the acidity decreases. 
A)  watery as the acidity increases. 
B)  mealy and non-cohesive as the pH increases. 
C)  more solid and compact as the acidity increases. 
D)  more solid and compact as the acidity decreases.

Question 8

_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton.

Accepted Answer

A)  Bacterial ripening that occurs internally 
B)  Bacterial ripening that occurs externally 
C)  Mold ripening that occurs internally 
D)  Mold ripening that occurs externally 
A)  Bacterial ripening that occurs internally 
B)  Bacterial ripening that occurs externally 
C)  Mold ripening that occurs internally 
D)  Mold ripening that occurs externally

Question 9

Cheese that is kept too long can become moldy.Most molds that develop on cheese are

Accepted Answer

A)  desirable. 
B)  undesirable. 
C)  benign. 
D)  pathogenic. 
A)  desirable. 
B)  undesirable. 
C)  benign. 
D)  pathogenic.

Question 10

The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.

Accepted Answer

A) True 
 B)False

Question 11

_____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.

Accepted Answer

A)  Acid-coagulated 
B)  Enzyme-coagulated 
C)  High-fat 
D)  Low-fat 
A)  Acid-coagulated 
B)  Enzyme-coagulated 
C)  High-fat 
D)  Low-fat

Question 12

It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area.

Accepted Answer

A) True 
 B)False

Question 13

The step in curd treatment that involves melting curd into a solid mass through the use of heat is called

Accepted Answer

A)  cutting. 
B)  heating. 
C)  salting. 
D)  knitting. 
E)  pressing. 
A)  cutting. 
B)  heating. 
C)  salting. 
D)  knitting. 
E)  pressing.

Question 14

Most cheeses should be stored in the

Accepted Answer

A)  freezer in waxed paper. 
B)  original carton in the dry storage pantry. 
C)  refrigerator in their original wrappers until opened. 
D)  freezer in plastic tubs. 
A)  freezer in waxed paper. 
B)  original carton in the dry storage pantry. 
C)  refrigerator in their original wrappers until opened. 
D)  freezer in plastic tubs.

Question 15

Fat is the single determiner of the melting characteristics of cheese.

Accepted Answer

A) True 
 B)False

Question 16

Matching
Definition choices:
-Very hard cheese

Accepted Answer

A) A cheese aged for a very short period, containing 50-75% moisture. 
B) A cheese that is not aged, containing greater than 80% moisture. 
C) A cheese aged for varied periods of time, containing 30-40% moisture. 
D) A cheese aged for varied periods of time, containing 40-50% moisture. 
E) A cheese aged for the longest period of time, containing approximately 30% moisture. 
A) A cheese aged for a very short period, containing 50-75% moisture. 
B) A cheese that is not aged, containing greater than 80% moisture. 
C) A cheese aged for varied periods of time, containing 30-40% moisture. 
D) A cheese aged for varied periods of time, containing 40-50% moisture. 
E) A cheese aged for the longest period of time, containing approximately 30% moisture.

Question 17

The amount of fat in the cheese is determined by the type of milk.

Accepted Answer

A) True 
 B)False

Question 18

Cheese is

Accepted Answer

A)  a cultured food made from milk. 
B)  a fermented food made from milk. 
C)  a preserved food made from the curd of milk. 
D)  whey and curds made into a semi-solid mixture which is then dried. 
A)  a cultured food made from milk. 
B)  a fermented food made from milk. 
C)  a preserved food made from the curd of milk. 
D)  whey and curds made into a semi-solid mixture which is then dried.

Question 19

Matching
Definition choices:
-Hard cheese

Accepted Answer

A) A cheese aged for a very short period, containing 50-75% moisture. 
B) A cheese that is not aged, containing greater than 80% moisture. 
C) A cheese aged for varied periods of time, containing 30-40% moisture. 
D) A cheese aged for varied periods of time, containing 40-50% moisture. 
E) A cheese aged for the longest period of time, containing approximately 30% moisture. 
A) A cheese aged for a very short period, containing 50-75% moisture. 
B) A cheese that is not aged, containing greater than 80% moisture. 
C) A cheese aged for varied periods of time, containing 30-40% moisture. 
D) A cheese aged for varied periods of time, containing 40-50% moisture. 
E) A cheese aged for the longest period of time, containing approximately 30% moisture.

Question 20

The most popular cheese in the United States based on purchasing information is cheddar.

Accepted Answer

A) True 
 B)False

Exam 11: Cheese

Most semi-hard and hard cheeses reach their full flavor when served chilled.

Which of the following enzymes is most commonly used to coagulate milk in cheese making?

Hard cheese contains a moisture content ranging from

Which of the following is not a characteristic of Parmesan and Romano cheeses?

Which of the following cheeses is not classified as a "fresh" cheese?

A tough, grainy cheese texture results from the presence of too much _____, whereas an excessively soft texture may result from excessive _____ breakdown during aging.

The curd produced by acid has a soft and spongy texture.This texture is influenced by pH, becoming

_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton.

Cheese that is kept too long can become moldy.Most molds that develop on cheese are

The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.

_____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.

It is correct to cut the mold off most soft, unripened cheeses as long as you go out one inch from the moldy area.

The step in curd treatment that involves melting curd into a solid mass through the use of heat is called

Most cheeses should be stored in the

Fat is the single determiner of the melting characteristics of cheese.

Matching Definition choices: -Very hard cheese

The amount of fat in the cheese is determined by the type of milk.

Cheese is

Matching Definition choices: -Hard cheese

The most popular cheese in the United States based on purchasing information is cheddar.

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A tough, grainy cheese texture results from the presence of too much _, whereas an excessively soft texture may result from excessive _ breakdown during aging.