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