Deck 11: Cheese

Question 1

Which of the following is not a grade assigned by the U.S. Department of Agriculture (USDA)?

A) AA
B) A
C) BB
D) B
E) C

Answer 1

C

Question 2

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

A) very hard
B) fresh
C) semihard
D) soft
E) hard
F) Each cheese varies in its classification. All of these are correct.

Answer 2

C

Question 3

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

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

Answer 3

D

Question 4

Most milk used to make cheese is pasteurized for

A) taste purposes.
B) texture purposes.
C) safety purposes.
D) All of these are correct.

Question 5

Parmesan and Romano are examples of which type of cheese?

A) fresh
B) soft
C) very hard
D) semihard

Question 6

This type of cheese is commonly selected for making soft cheeses because its preparation process makes casein proteins coagulate more easily.

A) ultrapasteurized
B) homogenized
C) not homogenized
D) raw

Question 7

What influences the texture of the soft and spongy curd in cheese production?

A) calcium content
B) whether or not it has been pasteurized
C) pH
D) color of the cheese

Question 8

Cheeses are classified by all of the following characteristics except

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

Question 9

Which type of cheese knife has a forked end that can be used to transfer individual cheese pieces to serving plates?

A) all-purpose
B) skeleton
C) triangular
D) None of these are correct.

Question 10

_____ 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.

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

Question 11

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

A) soft
B) semihard
C) hard
D) fresh

Question 12

Fresh cheeses are also called country cheeses. They include all of the following except

A) brie cheese.
B) cream cheese.
C) ricotta cheese.
D) pot cheese.

Question 13

What temperature range provides the optimal environment for enzymes and bacterial activity during the coagulation process?

A) 72 to 95°F
B) 22 to 35°F
C) 95 to 110°F
D) 55 to 72°F

Question 14

Brie and Camembert are soft cheeses. This means that they are aged for a _______ time and their water content is _________.

A) long; 50 to 75%
B) short; 50 to 75%
C) long; 30 to 50%
D) short; 30 to 50%

Question 15

Cheese is

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 semisolid mixture that is then dried.

Question 16

What is the first step of making cheese?

A) curd treatment
B) curing
C) coagulation
D) milk selection

Question 17

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

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 18

Processed cheese is a cheese made

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 is melted and then remolded.

Question 19

Which of the following is not one of the basic steps of cheese making?

A) milk selection
B) coagulation
C) curd treatment
D) curd separation
E) curing
F) ripening

Question 20

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

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

Question 21

_____ tends not to oil off during cooking.

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

Question 22

Roquefort and blue are examples of cheese that have been ripened with

A) ultraviolet light.
B) ethylene gas.
C) mold.
D) lactic acid.

Question 23

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

Question 24

Cheeses with lower fat and higher moisture content also have greater meltability.

Question 25

Ripened cheeses spoil sooner than unripened, softer cheeses because they are older.

Question 26

It is correct to cut the mold off most soft, unripened cheeses as long as you go out 1 inch from the moldy area.

Question 27

Ripened cheeses such as Swiss and cheddar are not suitable for lactase-deficient individuals.

Question 28

Grading of cheese is related to the

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 29

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

Question 30

The ____ of a cheese determines whether it can be successfully frozen.

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

Question 31

If a cheese you are sampling has a tough, grainy texture, this is due to the presence of too much

A) calcium.
B) iron.
C) selenium.
D) phosphorus.

Question 32

Which of the following are the two most important rules to follow when preparing foods with cheese?

A) select the best cheese
B) keep temperatures low and heating times short
C) keep temperatures high and heating times short
D) cheese quality is not as important as cooking method
E) a and b
F) c and d
G) a and c
H) b and d

Question 33

On average, 1 ounce of cheese provides about 100 kcalories, most of which are derived from fat.

Question 34

Processed cheese food products tend to melt more quickly than cheese.

Question 35

How does using yogurt cheese instead of regular cheese change the nutritional profile of a recipe?

A) Yogurt cheese reduces the calcium content.
B) Yogurt cheese increases the fiber content.
C) Yogurt cheese reduces the fat content.
D) All of these are correct.

Question 36

Most cheeses should be stored in the

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 37

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

Question 38

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

Question 39

As cheeses age, they become drier and harder.

Question 40

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.

Question 42

Describe how cheese must be stored to prevent deterioration, including dry storage, refrigeration, and frozen storage. Include problems and issues that may develop for each category.

Question 43

Cheese should be thawed gradually.

Question 44

Name at least 10 food additives that are added to cheese and identify their specific functions.

Question 45

Describe the many ways that cheese can be classified. Pick one category and explain it in detail. Include several names of cheese for each category.

Question 46

You are presenting to a classroom of sixth graders to explain cheese ripening. Using your own words, explain how cheese ripens in a manner that would be understood by sixth graders.

Question 47

Why does Swiss cheese have holes?

Question 48

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.

Question 49

What are the two most important principles to keep in mind when preparing foods that contain cheese? Explain what will happen to the product if you violate one or both of the principles. Be specific.

Question 50

You were recently advised to reduce the amount of saturated fat in your diet, yet you love cheese and refuse to give it up. List three ways you can modify your cheese intake to reduce saturated fat content.

Question 51

What is processed cheese? What are the typical ingredients that go into it? How is it manufactured? For each of the following cheeses, describe the culinary quality characteristics and its specific uses: processed (process) cheese, cold-pack cheese, process cheese food, process cheese spread, and imitation cheese.