Question 1

Which of the following represents the time and temperature at which cheese should be cooked?

Accepted Answer

A)  long time and short temperatures 
B)  long time and low temperatures 
C)  short time and high temperatures 
D)  short time and low temperatures 
A)  long time and short temperatures 
B)  long time and low temperatures 
C)  short time and high temperatures 
D)  short time and low temperatures

Question 2

_____ tends not to oil off during cooking.

Accepted Answer

A)  Muenster 
B)  Monterey jack 
C)  Mozzarella 
D)  Camembert 
A)  Muenster 
B)  Monterey jack 
C)  Mozzarella 
D)  Camembert

Question 3

The _____ of cheese originates from a combination of over 300 different volatile and nonvolatile compounds that develop during curing and ripening.

Accepted Answer

A)  texture 
B)  color 
C)  nutritional profile 
D)  flavor 
E)  none of the above 
A)  texture 
B)  color 
C)  nutritional profile 
D)  flavor 
E)  none of the above

Question 4

Grading of cheese is related to the

Accepted Answer

A)  bacterial count taken at the end of curing. 
B)  country or region of origin. 
C)  nutrient value of the final product. 
D)  variety, flavor, texture, finish, color, and appearance of the final product. 
A)  bacterial count taken at the end of curing. 
B)  country or region of origin. 
C)  nutrient value of the final product. 
D)  variety, flavor, texture, finish, color, and appearance of the final product.

Question 5

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

Accepted Answer

A)  Cottage 
B)  Farmer's 
C)  Pot 
D)  Yogurt 
A)  Cottage 
B)  Farmer's 
C)  Pot 
D)  Yogurt

Question 6

The enzyme that is used in the coagulation of cheese is called chymosin.

Accepted Answer

A) True 
 B)False

Which of the following represents the time and temperature at which cheese should be cooked?

_____ tends not to oil off during cooking.

The _____ of cheese originates from a combination of over 300 different volatile and nonvolatile compounds that develop during curing and ripening.

Grading of cheese is related to the

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

The enzyme that is used in the coagulation of cheese is called chymosin.

Food Selection

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Chemistry of Food Composition

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Exam 11: Cheese

Which of the following represents the time and temperature at which cheese should be cooked?

_____ tends not to oil off during cooking.

The _____ of cheese originates from a combination of over 300 different volatile and nonvolatile compounds that develop during curing and ripening.

Grading of cheese is related to the

_____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients' flavors.

The enzyme that is used in the coagulation of cheese is called chymosin.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters