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