Question 1

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. A

Question 2

The chemical composition of a cheese determines its various characteristics and dictates how it will be used in food preparation Describe these functional properties including shredability, meltability, oiling off, blistering, browning, and stretchability Discuss the specific issues and problems that may occur with each property
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.

Accepted Answer

NO ANSWER

Question 3

Cheeses that have a tendency to release oil to the surface of a food are usually

Accepted Answer

A) high in moisture. 
B) high in fat. 
C) high in protein. 
D) aged longer. 
A) high in moisture. 
B) high in fat. 
C) high in protein. 
D) aged longer. B

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

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 6

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 7

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.

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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 10

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 11

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 12

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

Accepted Answer

A) rennin (chymosin) 
B) bovine pepsin 
C) porcine pepsin 
D) microbial proteases 
A) rennin (chymosin) 
B) bovine pepsin 
C) porcine pepsin 
D) microbial proteases

Question 13

Cheese often browns and darkens during heating because

Accepted Answer

A) of carmelization. 
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 carmelization. 
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 14

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

Accepted Answer

A) True 
 B)False

Question 15

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 16

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 17

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 18

_____ 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 19

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

Accepted Answer

A) True 
 B)False

Question 20

_____ 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

Exam 11: Cheese

Soft cheese

Cheeses that have a tendency to release oil to the surface of a food are usually

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

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

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

Hard cheese contains a moisture content ranging from

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

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

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 _____

Fresh cheese

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

Cheese often browns and darkens during heating because

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

Semi-hard cheese

What determines whether a cheese can be successfully frozen?

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?

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

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

_____ 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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

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 _