Level 2 Chapter 3 Part 1 Revised

Open Ended

What is Homogenization?

Open Ended

What is Pasteurization?

Multiple Choice

What is the difference between Evaporated Milk and Condensed Milk?

• Evaporated milk is unsweetened and thicker, while condensed milk is sweetened and thicker.
• Evaporated milk is a type of cream, while condensed milk is a type of yogurt.
• Evaporated milk is thicker and sweetened, while condensed milk is thinner and unsweetened.
• Evaporated milk is sweetened and thinner, while condensed milk is unsweetened and thicker.

Multiple Choice

What are the characteristics of evaporated milk?

• Fat content: at least 6.5%

• Removes 60% of water from milk

• Slight cooked flavor

• Used in baking

Multiple Choice

What are the key characteristics of condensed milk?

• Fat content of at least 8.5%

• Used in baking

• Removes 60% of water from milk

• Richer and sweeter than evaporated milk

Multiple Choice

What are the fat content ranges for buttermilk and yogurt?

• Buttermilk: 1% to 2%, Yogurt: 0.5% to 4%

• Buttermilk: 0% to 1%, Yogurt: 1% to 3%

• Buttermilk: 2% to 3%, Yogurt: 0.5% to 2%

• Buttermilk: 1% to 3%, Yogurt: 0.5% to 5%

Multiple Choice

What is the fat content range of sour cream?

• 10% to 20%

• 18% to 40%

• 25% to 50%

• 30% to 45%

Open Ended

What should be done with dairy products that have passed their use-by, sell-by, or expiration dates?

Open Ended

What does FIFO stand for in the context of dairy product storage?

Multiple Choice

What is the maximum temperature for cream and other dairy products upon receipt?

• 41°F

• 45°F

• 50°F

• 35°F

Multiple Choice

What temperature should milk be received at?

• 45°F or lower

• 50°F or lower

• 40°F or lower

• 30°F or lower

Poll

How confident do you feel about this topic now?

• Very confident
• Somewhat confident
• Not confident