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Test your basic knowledge |
Milk Cheese And Dairy
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 44 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Milk
Homogenizing
half & half
Cheese ripening
2. 10-18% fat content (10.5% min)
Classification of cheese
half & half
Cheese ripening
Shigella spp.
3. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
half & half
Sources of Milk (Sheep & Goat)
Pasteurization methods
Classification of cheese
4. Symptoms diarrhea/dysentery - stomach cramps/pain - fever/chills - fatigue - death -foods implicated prepared foods - raw veggies/lettuce - milk/dairy products - meats - deli foods - hot dogs -CCP monitor cooking temps - avoid x-contamination - diagn
heavy cream
whipped cream
Shigella spp.
Classification of cheese by production method
5. Higher fat content 7.7%
Classification of cheese
Cheese making
Milk
Sources of Milk (Water buffalo)
6. Heat & bacteria = increased clump formation
Clumping of milk protein (casein)
half & half
Sources of Milk (Sheep & Goat)
Cheese ripening
7. By production method -by concentration of moisture
Sources of Milk (Cow)
Milk protein
Clumping of milk protein (casein)
Classification of cheese
8. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Cheese making
whipped cream
Classification of cheese by concentration of moisture
Sources of Milk (Cow)
9. 30-36% fat content
Shigella spp.
Classification of cheese by concentration of moisture
light whipping cream
Pasteurization methods
10. Depends on butter fat content
whipped cream
Cheese ripening
Classification of cream
light whipping cream
11. Heat & bacteria = increased clump formation
Classification of cream
Clumping of milk protein (casein)
Cheese ripening
Shigella spp.
12. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Clumping of milk protein (casein)
Milk processing
Classification of cheese by concentration of moisture
Pasteurization methods
13. Pasteurization -homogenizing
Sources of Milk (Cow)
Cheese making
Cheese ripening
Milk processing
14. Distributing fat evenly -tiny particles -fat no longer aggregates
whipped cream
light cream
Homogenizing
Milk protein
15. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
Cheese making
Milk protein
Sources of Milk (Sheep & Goat)
Pasteurization methods
16. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Homogenizing
Cheese ripening
Milk
Classification of cheese
17. Symptoms diarrhea/dysentery - stomach cramps/pain - fever/chills - fatigue - death -foods implicated prepared foods - raw veggies/lettuce - milk/dairy products - meats - deli foods - hot dogs -CCP monitor cooking temps - avoid x-contamination - diagn
Classification of cheese
light cream
whipped cream
Shigella spp.
18. Depends on butter fat content
half & half
Sources of Milk (Water buffalo)
Shigella spp.
Classification of cream
19. Most common -highest output/animal -calving; perpetual pregnancy
Sources of Milk (Water buffalo)
Shigella spp.
half & half
Sources of Milk (Cow)
20. Casein Micelle
light whipping cream
Milk processing
Milk protein
Clumping of milk protein (casein)
21. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Milk
Pasteurization methods
Classification of cream
Classification of cheese
22. Pasteurization -homogenizing
Milk processing
Cheese making
Shigella spp.
Milk protein
23. 10-18% fat content (10.5% min)
heavy cream
half & half
Cheese ripening
Classification of cheese
24. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Shigella spp.
Cheese ripening
Classification of cheese
Shigella spp.
25. 18-30% fat content
Pasteurization methods
Sources of Milk (Water buffalo)
light cream
Shigella spp.
26. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Sources of Milk (Sheep & Goat)
half & half
Cheese making
Classification of cheese
27. Acid set -rennet set -heat & acid set -pasta filata
Classification of cheese by production method
light whipping cream
Pasteurization methods
Cheese making
28. Distributing fat evenly -tiny particles -fat no longer aggregates
Homogenizing
Classification of cheese
heavy cream
Milk
29. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
heavy cream
Classification of cheese
Cheese ripening
Pasteurization methods
30. 30-36% fat content
Milk processing
Clumping of milk protein (casein)
Milk protein
light whipping cream
31. By production method -by concentration of moisture
Shigella spp.
Milk
Classification of cheese
Homogenizing
32. Higher fat content 7.7%
Sources of Milk (Sheep & Goat)
whipped cream
Sources of Milk (Water buffalo)
Milk protein
33. Incorporating air to cream
Shigella spp.
Classification of cream
Cheese making
whipped cream
34. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Shigella spp.
Cheese making
light whipping cream
Classification of cheese by concentration of moisture
35. 36-40% fat content
heavy cream
Classification of cheese by production method
Sources of Milk (Sheep & Goat)
Classification of cheese
36. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Pasteurization methods
light whipping cream
Shigella spp.
Sources of Milk (Sheep & Goat)
37. 36-40% fat content
heavy cream
whipped cream
Classification of cheese by production method
Classification of cheese by concentration of moisture
38. Most common -highest output/animal -calving; perpetual pregnancy
Milk processing
Milk
Milk
Sources of Milk (Cow)
39. 18-30% fat content
Homogenizing
light cream
Milk processing
Milk protein
40. Casein Micelle
Clumping of milk protein (casein)
Cheese making
Cheese making
Milk protein
41. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Classification of cream
Milk protein
light cream
Cheese making
42. Incorporating air to cream
Clumping of milk protein (casein)
whipped cream
Classification of cheese by concentration of moisture
Sources of Milk (Sheep & Goat)
43. Acid set -rennet set -heat & acid set -pasta filata
Shigella spp.
Classification of cream
Classification of cheese by production method
half & half
44. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Milk protein
Milk
Classification of cream
Clumping of milk protein (casein)