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Prostart 2 Chapter 3 Eggs and Dairy Products

Authored by John Picarello

Other

9th - 12th Grade

Used 72+ times

Prostart 2 Chapter 3 Eggs and Dairy Products
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25 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cream contains far more fat than milk.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Margarine is a manufactured product that is a common butter substitute but contains no milk products.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Unripened cheeses are soft and have a high moisture content.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

By law, liquid, frozen, and shell eggs must be homogenized.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

With one part milk and one part cream, half-and-half technically does not have enough fat in it to be called cream.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Milk that has been heated to destroy harmful bacteria has been

Condensed

Evaporated

Pasteurized

Homogenized

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Eggs cooked for immediate service should reach what internal temperature for at least 15 seconds?

135°F (57°C)

145°F (63°C)

155°F (68°C)

165°F (74°C)

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