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Foods 1 Dairy

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

What color section of My Plate does the dairy group belong to?

a)

Red

b)

Blue

c)

Orange

d)

Purple

2.

Which is not an example of a dairy product?

a)

Ice Cream

b)

Yogurt

c)

Buttermilk

d)

Almond milk

3.

Dairy is a major source for which mineral?

a)

Potassium

b)

Iron

c)

Calcium

d)

Iodine

4.

Milk is typically FORTIFIED with which vitamin?

a)

Vitamin D

b)

Vitamin A

c)

Vitamin C

d)

B Vitamins

5.

Drinking dairy may reduce the risk of getting which disease?

a)

Heart Disease

b)

Diabetes

c)

Osteoporosis

6.

Milk being heated to destroy harmful bacteria is which process?

a)

Homogenization

b)

Pasteurization

7.

The mechanical process that prevents the cream from rising to the surface of milk is....

a)

Homogenization

b)

Pasteurization

8.

Nutrients added in amounts greater than what is naturally there means the milk is.... (usually done with Vitamin D)

a)

Enriched

b)

Fortified

9.

The quality of the milk is the same regardless of breed of cow.

a)

True

b)

False

10.

If you are looking to lower your fat intake, you should probably drink which kind of milk?

a)

Skim

b)

Whole

c)

1%

d)

2%

11.

Beverage from fermented cow’s milk – similar to yogurt. Popular in Middle Eastern cultures with ties to Muhammad.

a)

Yogurt

b)

Sour Cream

c)

Buttermilk

d)

Kefir

12.

A cultured, creamy, custard-like product prepared from milk fermented by added bacteria, often sweetened and flavored.

a)

Yogurt

b)

Buttermilk

c)

Sour Cream

d)

Cottage Cheese

13.

How should you technically check and see if dairy products are safe to consume?

a)

Smell it

b)

Check the sell-by or use-by date

c)

Taste it

d)

Ask your mom

14.

Dairy products need to be kept refrigerated.

a)

True

b)

False

15.

A solid layer that often forms on the surface of milk during heating.

a)

Curdling

b)

Coagulation

c)

Milk scum

d)

Scorching

16.

Which heat should you use when cooking with milk?

a)

Low

b)

Medium

c)

High

17.

Burning that results in a color change (carmelization) To prevent, use low heat.

a)

Coagulation

b)

Scorching

c)

Milk Scum

d)

Curdling

18.

High temperature, acids, tannins, enzymes and salts cause the milk proteins to cause clumps (aka – coagulate).

a)

Scorching

b)

Milk Scum

c)

Curdling

19.

Which is an example of a white sauce?

a)

Alfredo

b)

Soup

c)

Marinara

d)

Butter

20.

If a person doesn't digest the proteins in dairy products well, they are probably..

a)

Hypoglycemic

b)

Diabetic

c)

Gluten intolerant

d)

Lactose intolerant