Question 1

Which step in the process of cheese production has the greatest impact on the classification of cheese?

Accepted Answer

A)  coagulation of the curd 
B)  curd treatment 
C)  curing and ripening 
D)  milk selection 
A)  coagulation of the curd 
B)  curd treatment 
C)  curing and ripening 
D)  milk selection

Question 2

Matching
Definition choices:
-Soft 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 3

The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

Accepted Answer

A) True 
 B)False

Question 4

Matching
Definition choices:
-Fresh 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 5

Which of the following is not a basic step in curd treatment?

Accepted Answer

A)  cutting and heating 
B)  salting 
C)  knitting 
D)  pressing 
E)  curing 
A)  cutting and heating 
B)  salting 
C)  knitting 
D)  pressing 
E)  curing

Question 6

Matching
Definition choices:
-Semi-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 7

The flavor of a cheese becomes milder with aging.

Accepted Answer

A) True 
 B)False

Question 8

The concentration of calcium phosphate and the protein network structure determine the stretchability of a cheese.

Accepted Answer

A) True 
 B)False

Question 9

Cheeses are classified by all of the following characteristics except

Accepted Answer

A)  milk source. 
B)  moisture content. 
C)  processing method. 
D)  size. 
A)  milk source. 
B)  moisture content. 
C)  processing method. 
D)  size.

Question 10

Which of the following cheeses is among the most common fat-free (non-fat)cheeses available?

Accepted Answer

A)  ricotta 
B)  mozzarella 
C)  Brie 
D)  Camembert 
E)  Swiss and Muenster
F)both a and b g. both c and d 
A)  ricotta 
B)  mozzarella 
C)  Brie 
D)  Camembert 
E)  Swiss and Muenster
F)both a and b g. both c and d

Question 11

What determines whether a cheese can be successfully frozen?

Accepted Answer

A)  water content 
B)  fat content 
C)  method of curing 
D)  method of ripening 
A)  water content 
B)  fat content 
C)  method of curing 
D)  method of ripening

Question 12

The major problem with freezing cheese is the fat content.

Accepted Answer

A) True 
 B)False

Question 13

The yield of ten pounds of milk is approximately _____ pound(s)cheese and _____ pounds whey, respectively.

Accepted Answer

A)  one; nine 
B)  two; eight 
C)  three; seven 
D)  four; six 
A)  one; nine 
B)  two; eight 
C)  three; seven 
D)  four; six

Question 14

Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80 percent?

Accepted Answer

A)  soft 
B)  semi-hard 
C)  hard 
D)  fresh 
A)  soft 
B)  semi-hard 
C)  hard 
D)  fresh

Question 15

Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.

Accepted Answer

A)  very hard 
B)  fresh 
C)  semi-hard 
D)  soft e	hard 
E)  Each cheese varies in its classification. All the above answers are correct. 
A)  very hard 
B)  fresh 
C)  semi-hard 
D)  soft e	hard 
E)  Each cheese varies in its classification. All the above answers are correct.

Question 16

Cheese often browns and darkens during heating because

Accepted Answer

A)  of caramelization. 
B)  of the Maillard reaction. 
C)  there are too few sugars, amino acids, or lactose in the cheese. 
D)  all of the above answers are correct 
A)  of caramelization. 
B)  of the Maillard reaction. 
C)  there are too few sugars, amino acids, or lactose in the cheese. 
D)  all of the above answers are correct

Question 17

Cheese should be both frozen and thawed as quickly as possible for the best quality.

Accepted Answer

A) True 
 B)False

Question 18

Currently the Food and Drug Administration (FDA)requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized)to make _____ cheese if it is aged for at least _____.

Accepted Answer

A)  feta; 20 to 40 days 
B)  Camembert; 40 to 50 days 
C)  cheddar; 60 days 
D)  Parmesan; 90 days 
A)  feta; 20 to 40 days 
B)  Camembert; 40 to 50 days 
C)  cheddar; 60 days 
D)  Parmesan; 90 days

Question 19

Processed cheese is a cheese made

Accepted Answer

A)  from heated cheddar cheese and blue cheese mixed with other natural ingredients. 
B)  by combining different varieties of natural cheese, heating, and adding other ingredients to produce a stable emulsion. 
C)  through minimum processing of enzyme-coagulated cheese with or without heat. 
D)  from all-natural cheese that are melted and then remolded. 
A)  from heated cheddar cheese and blue cheese mixed with other natural ingredients. 
B)  by combining different varieties of natural cheese, heating, and adding other ingredients to produce a stable emulsion. 
C)  through minimum processing of enzyme-coagulated cheese with or without heat. 
D)  from all-natural cheese that are melted and then remolded.

Question 20

Not all cheese shreds uniformly, which may be important when calculating the amounts of cheese to be purchased for a food-service operation.

Accepted Answer

A) True 
 B)False

Exam 11: Cheese

Which step in the process of cheese production has the greatest impact on the classification of cheese?

Matching Definition choices: -Soft cheese

The mold Penicillium roqueforti added to homogenized whole milk converts free fatty acids to smaller compounds, which impart the characteristic tangy flavor to blue cheese.

Matching Definition choices: -Fresh cheese

Which of the following is not a basic step in curd treatment?

Matching Definition choices: -Semi-hard cheese

The flavor of a cheese becomes milder with aging.

The concentration of calcium phosphate and the protein network structure determine the stretchability of a cheese.

Cheeses are classified by all of the following characteristics except

Which of the following cheeses is among the most common fat-free (non-fat)cheeses available?

What determines whether a cheese can be successfully frozen?

The major problem with freezing cheese is the fat content.

The yield of ten pounds of milk is approximately _____ pound(s)cheese and _____ pounds whey, respectively.

Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80 percent?

Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.

Cheese often browns and darkens during heating because

Cheese should be both frozen and thawed as quickly as possible for the best quality.

Currently the Food and Drug Administration (FDA)requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized)to make _____ cheese if it is aged for at least _____.

Processed cheese is a cheese made

Not all cheese shreds uniformly, which may be important when calculating the amounts of cheese to be purchased for a food-service operation.

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Filters

The yield of ten pounds of milk is approximately _ pound(s)cheese and _ pounds whey, respectively.

Currently the Food and Drug Administration (FDA)requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized)to make _ cheese if it is aged for at least _.