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2013 Dairy Foods Knowledge

Authored by Tasha Dawson

Specialty

9th - 12th Grade

Used 7+ times

2013 Dairy Foods Knowledge
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25 questions

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1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

  1. Which is NOT considered a basic taste?

Bitter

  1. Salty

  1. Sweet

Spicy

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which is NOT a factor that influences off flavors in milk?

  1. Health of the cow

Breed of the cow


Feed Consumption


Chemical Change in milk

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which off flavor in milk resembles the flavor of stale fat and has a soapy taste and an unclean, goaty, odor?

  1. Rancid

  1. Malty

  1. Oxidized

  1. Flat

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

When judging milk samples, the milk should be tempered to what temperature?

40F

  1. 50F

60F

  1. 70F

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which cheese is unripened?

  1. Mozzarella

  1. Camembert

  1. Gouda

Colby

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which cheese contains a creamy yellow interior with an edible, thin, brown and white crust?

  1. Cheddar

  1. Gouda

  1. Brie

  1. Roquesfort

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

  1. Which firm, ripened cheese contains a nutlike flavor after aging for 2 to 6 months and may or may not have a wax coating?

  1. Ricotta

  1. Gouda

  1. Brie

  1. Cheddar

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