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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. Incorporating air to cream
light whipping cream
Sources of Milk (Sheep & Goat)
Classification of cheese by production method
whipped cream
2. Depends on butter fat content
Classification of cream
Shigella spp.
Milk protein
Milk
3. Most common -highest output/animal -calving; perpetual pregnancy
Milk processing
Cheese making
Sources of Milk (Cow)
Sources of Milk (Water buffalo)
4. 10-18% fat content (10.5% min)
Cheese making
Homogenizing
half & half
Milk protein
5. Higher fat content 7.7%
Sources of Milk (Water buffalo)
Cheese ripening
Milk
Milk processing
6. Heat & bacteria = increased clump formation
Classification of cream
light whipping cream
Shigella spp.
Clumping of milk protein (casein)
7. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
Classification of cheese by production method
Clumping of milk protein (casein)
light cream
8. Casein Micelle
Milk processing
Milk protein
Sources of Milk (Sheep & Goat)
Sources of Milk (Cow)
9. 10-18% fat content (10.5% min)
whipped cream
Clumping of milk protein (casein)
Classification of cheese by concentration of moisture
half & half
10. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Sources of Milk (Sheep & Goat)
Classification of cheese by production method
Shigella spp.
light whipping cream
11. Depends on butter fat content
heavy cream
Classification of cream
Milk
Sources of Milk (Water buffalo)
12. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Shigella spp.
whipped cream
Milk protein
Classification of cheese by concentration of moisture
13. 18-30% fat content
Sources of Milk (Cow)
light cream
Classification of cheese by production method
Classification of cream
14. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
Shigella spp.
Classification of cheese by production method
Sources of Milk (Sheep & Goat)
half & half
15. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese ripening
Classification of cream
Classification of cheese
Milk processing
16. 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
light cream
Cheese making
Shigella spp.
Classification of cheese
17. Acid set -rennet set -heat & acid set -pasta filata
Milk processing
Classification of cheese by production method
Sources of Milk (Water buffalo)
Homogenizing
18. Most common -highest output/animal -calving; perpetual pregnancy
Homogenizing
Sources of Milk (Sheep & Goat)
Milk
Sources of Milk (Cow)
19. Incorporating air to cream
whipped cream
Classification of cheese
half & half
Classification of cheese by concentration of moisture
20. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Clumping of milk protein (casein)
heavy cream
Milk
Classification of cheese
21. By production method -by concentration of moisture
Classification of cheese
Sources of Milk (Cow)
Milk protein
Shigella spp.
22. Ripening throughout w/ original starter bacteria -discrete veins of mold -from the surface w/ molds and bacteria
Cheese ripening
heavy cream
Sources of Milk (Sheep & Goat)
Homogenizing
23. Distributing fat evenly -tiny particles -fat no longer aggregates
Cheese making
Pasteurization methods
Classification of cream
Homogenizing
24. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Cheese making
light cream
Pasteurization methods
whipped cream
25. 36-40% fat content
heavy cream
Clumping of milk protein (casein)
whipped cream
light cream
26. 30-36% fat content
light whipping cream
heavy cream
whipped cream
Sources of Milk (Cow)
27. Higher fat content 7.7%
Sources of Milk (Water buffalo)
Classification of cheese
Cheese ripening
Homogenizing
28. First food: mammals and humans -provides necessary nutrients for species -rapid growth
Milk
whipped cream
half & half
light whipping cream
29. By production method -by concentration of moisture
Clumping of milk protein (casein)
Classification of cheese
Sources of Milk (Sheep & Goat)
Sources of Milk (Sheep & Goat)
30. Heat & bacteria = increased clump formation
Clumping of milk protein (casein)
Milk protein
light cream
Milk protein
31. 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
light cream
Shigella spp.
Classification of cheese by production method
Classification of cheese by concentration of moisture
32. Pasteurization -homogenizing
Cheese making
Milk
Classification of cheese by concentration of moisture
Milk processing
33. Casein Micelle
Milk protein
Milk processing
Milk
heavy cream
34. Very hard (parmesan) -hard (swiss) -semi-soft (havarti) -soft (camembert) -'spreadable' cheese (cream - cottage)
Sources of Milk (Sheep & Goat)
Sources of Milk (Cow)
Classification of cream
Classification of cheese by concentration of moisture
35. 30-36% fat content
heavy cream
light whipping cream
Milk processing
Milk
36. 18-30% fat content
light cream
Classification of cheese by concentration of moisture
Milk
heavy cream
37. Acid set -rennet set -heat & acid set -pasta filata
Sources of Milk (Cow)
Homogenizing
Classification of cheese by production method
Milk processing
38. Pasteurization -homogenizing
heavy cream
Milk processing
light cream
heavy cream
39. Low output: specialty cheeses -7.8% fat (sheep) -4.6% fat (goat)
heavy cream
Sources of Milk (Sheep & Goat)
Milk protein
Cheese ripening
40. 145 F for 30 min -160 F for 15 seconds -280 F for 2 seconds
Pasteurization methods
heavy cream
Shigella spp.
heavy cream
41. Milk - pasteurized (add starter bacterium & rennet - curdle; setting) -cut (remove whey) -cooking (remove whey) -matting (cheddaring) -milling & salting -pressing -curing & ripening
Milk
Cheese making
Classification of cheese by concentration of moisture
light cream
42. Distributing fat evenly -tiny particles -fat no longer aggregates
Cheese making
Homogenizing
Classification of cheese
Milk
43. 36-40% fat content
Classification of cheese
heavy cream
Shigella spp.
Cheese ripening
44. Bacterium -intoxication -aerobic (faculative anaerobic) - highly contagious -incubaton 3 wks (3-70 days) -onset 1-7 days -sources humans - primates (intestinal tracts)
Shigella spp.
Classification of cream
heavy cream
heavy cream