Garde Manger: Cheese

Garde Manger: Cheese

20 Qs

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Garde Manger: Cheese

Garde Manger: Cheese

Assessment

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Created by

Dylan Hinkle

Used 1+ times

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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which process involves stacking cheese slabs and regular turning to create a distinctive texture?

Pasteurization
Cheddaring
Cave aging
Cold packing

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of cheese would be BEST suited for grating over pasta dishes?

Brie
Cottage cheese
Mozzarella
Parmesan

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which category of cheese typically has the highest moisture content?

Soft cheese
Hard cheese
Firm cheese
Processed cheese

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Blue veining in cheeses like Roquefort is created by:

Natural coloring agents
Mineral deposits
Penicillium roqueforti
Aging process

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When serving ripened cheeses, they should be:

Kept refrigerated until serving
Served directly from freezer
Brought to room temperature
Heated slightly

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cheese category includes both Provolone and Gouda?

Semi-soft cheeses
Soft-ripened cheeses
Firm cheeses
Hard cheeses

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The primary milk source for traditional Roquefort cheese is:

Cow
Sheep
Goat
Buffalo

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