Level 2 Chapter 3

Multiple Choice

Which of the following is a process used to remove harmful bacteria from dairy products?

• Pasteurization

• Fermentation

• Freezing

• Dehydration

Open Ended

Why is it important to understand the role of eggs and dairy products in cooking and nutrition?

Multiple Choice

Which process involves heating milk to kill bacteria that cause spoilage and disease?

• Pasteurization

• Homogenization

• Fermentation

• Condensation

Open Ended

List and describe the three main types of dairy milk based on fat content.

Fill in the Blank

Buttermilk is made by adding ___ to fresh liquid milk.

Multiple Select

Select all characteristics that apply to UHT (ultra-high temperature) milk.

• Processed with high heat

• Needs refrigeration

• Shelf life of nine months

• Fat content depends on type of milk

Multiple Choice

Which of the following types of milk is least likely to require refrigeration?

• Whole milk

• Evaporated milk

• UHT milk

• Buttermilk

Multiple Choice

Which of the following statements about powdered milk is correct?

• Powdered milk is made only from whole milk.

• Powdered milk retains all its water content.

• Serving powdered milk cold can reconstitute its flavor.

• Powdered milk is not used in baking.

Multiple Choice

What is the main difference between lactose-free milk and regular dairy milk?

• Lactose-free milk contains more fat.

• Lactose-free milk has added enzymes to break down lactose.

• Lactose-free milk is made from soybeans.

• Lactose-free milk is only used for baking.

Open Ended

Explain why people with casein allergy must avoid all dairy products, while those with lactose intolerance may not need to.

Multiple Choice

Which plant-based milk is described as having a rich texture and nutty flavor, and is a source of protein with no cholesterol?

• Rice milk

• Soy milk

• Almond milk

• Coconut milk

Multiple Select

Select all the characteristics that apply to rice milk based on the information provided.

• Contains 3 grams or less of fat per 8-ounce serving

• Is high in protein compared to soy milk

• Is fortified with vitamins such as calcium and vitamin D

• Has a sweet flavor and thin texture

Fill in the Blank

Almond milk is made from ground almonds and ___

Multiple Choice

Which of the following statements about coconut milk is correct?

• It is made from brown coconut and water and has a sweet taste with no coconut smell.

• It has a fat content (thick) of 5% to 7%.

• It is used only for drinking, not for baking or cooking.

• It is made from green coconut and milk.

Multiple Select

Which of the following are true about creams?

• They contain more fat than milk.

• They are stable when whipped if they have more than 30% fat.

• They are used in cooking because of their fat content.

• They are always sweetened.

Fill in the Blank

Half-and-half is made by combining one part milk to one part ___.

Multiple Choice

Which type of cream has the highest fat content?

• Light whipping cream

• Heavy whipping cream

• Very heavy whipping cream

• Half-and-half

Open Ended

Explain the process and benefits of fermenting dairy products as described in the slides.

Multiple Choice

Which statement best describes Greek yogurt compared to regular yogurt?

• Greek yogurt has less protein and less fat per serving.

• Greek yogurt has twice as much protein and more fat per serving.

• Greek yogurt is made without lactic acid bacteria.

• Greek yogurt is always flavored with fruit.

Multiple Choice

Which of the following statements best describes the difference between sour cream and crème fraîche?

• Crème fraîche has a higher fat content and is less sour than sour cream.

• Sour cream is traditionally made with unpasteurized cream, while crème fraîche is not.

• Sour cream contains more fat than crème fraîche.

• Crème fraîche is only available in 'fat-free' varieties.

Multiple Select

Which of the following are important guidelines for receiving and storing milk and other dairy products?

• Receive milk at 45°F (7°C) or lower.

• Cool milk to 41°F (5°C) or lower within 4 hours.

• Throw away products past their expiration date.

• Store all dairy products at room temperature.

Fill in the Blank

Butter must contain at least ___% butterfat to be considered real butter.

Multiple Choice

Which of the following is NOT a characteristic of clarified butter?

• It contains milk solids and water.

• It has a higher smoke point.

• It is made by heating butter and removing milk solids and water.

• It can be used in high-temperature cooking.

Open Ended

Explain the main differences between margarine and butter in terms of ingredients and typical uses.

Multiple Choice

What are the three basic parts of cheese?

• Water, fat, protein

• Fat, sugar, protein

• Water, lactose, fat

• Protein, calcium, fat

Open Ended

How might lactose intolerance affect someone's dietary choices, and what alternatives could they consider?

Multiple Choice

What are the two main processes used to treat dairy products to remove harmful bacteria?

• Pasteurization and Homogenization

• Fermentation and Culturing

• Sterilization and Freezing

• Condensation and Evaporation