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WorksheetsDairy Products
Total questions: 18
Worksheet time: 5hrs 30mins
According to the food pyramid chart, how many servings of dairy should we consume daily?
Two to three servings
One serving
Three to four servings
Five servings or more
What group does butter fall under on the food pyramid chart?
Dairy
Grains
Fruits and Vegetables
Fats and Oil
Full cream or whole milk is fresh milk as it comes from the cow. How much butter fat does it contain?
At least 10% butter fat
At least 3.5% butter fat
Less than 3.5% butter fat
Between 0.5 - 3% butter fat
What percentage fat content do Low-fat milk contain?
More than 3.5%
0%
Between 0.5 and 3%
0.005%
What is another word for Skimmed Milk?
Fat-Free Milk
Low-Fat Milk
Fresh Milk
Whole Milk
What does UHT stand for?
Ultra-hard-treated
Ultra-homogenised-treated
Ultra-heat-treated
Ultra-home-treated
Which of the following is true for evaporated milk? Tick all the correct answers. There is more than one correct answer.
Pasteurised and then concentrated by evaporating a large percentage of the water content.
It is packaged in cartons.
It is packaged in tins.
Pasteurised and then concentrated by evaporating a large percentage of the fat content.
Which of the following are true for Condensed Milk? Tick all the correct boxes. Please note there is more than one correct answer.
Milk from which 40% water has been removed
Milk from which 60% water has been removed.
40% sugar added
60% sugar added
Yoghurt is a milk product.......
that is cultured by boiling it.
that is cultured by injecting mold.
that is cultured by leaving to stand and ferment.
that is cultured by special bacteria.
Which of the following is true for fresh pouring cream? Tick all the correct boxes. Please note there is more than one correct answer.
Thin consistency
Cannot be whipped
Thick consistency
Can be whisked to a peak
Fresh single cream is......
Should never be used for enriching sauces and soups
Is used to replace milk
Slightly ticker than fresh pouring cream and it can be whipped
Slightly thinner than fresh pouring cream and does not whip easily
Which of the following is true for Fresh double thick cream? Tick all the correct boxes. Please note there is more than one correct answer.
Very thick
Slightly thicker than pouring cream
Has a fat content of 59%
Can be used to replace milk
Fresh cheese is.....
hard and used only for grating eg Parmesan Cheese
has blue-veins
moist and very soft, with a mild taste
drier in texture and has a firm consistency
Blue-veined cheeses like Roquefort, Stilton and Gorgonzola have.......
consistencies that are only smooth and creamy
consistencies that are only dry and crumbly
been covered in an inedible wax rind to preserve the cheese and keep it moist
consistencies that range from smooth and creamy, to dry and crumbly
Fresh and opened UHT milk should be stored at what temperature?
Between 5 - 8°C
Below 4°C
Below 0°C
At room temperature
While storing cheese, what can you add to the cheese (inside the container) to reduce humidity and prevent mold from forming?
A biscuit
Another piece of cheese
A coin
A wet crumpled piece of paper towel
Which of the following are true for cream and the effects of heat to cream? Tick all the correct boxes. Please note there is more than one correct answer.
Cream can separate when exposed to high heat.
Cream starts to thicken when heated slowly
Cream evaporates at high temperatures
Cream is best boiled at very high temperatures
Adding cream to cooked sauces will thicken the sauce
Which is correct for melting cheese?
Cheese should be added to sauces at the beginning stages of the cooking process. This helps to develop the cheese flavour and makes the sauce smooth.
Cheese should never be melted into sauces.
Cheese contains low proportions of protein, which toughens and becomes stringy when it is heated too much. Bring sauces containing cheese to boiling point.
Cheese contains a high proportion of protein, which toughens and becomes stringy when it is heated too much. Do not bring sauces containing cheese to boiling point.
