WorksheetsCHEESE- PART 1
Total questions: 23
Worksheet time: 7mins
What mainly happens to cheese when it undergoes to aging process?
finer and sweeter
tougher and firmer
more aromatic and more flavorful
drier and harder
Evaluate the following:
STATEMENT 1: Salt controls the growth of bacteria and further dehydrates the curd. It also contributes to the flavor, texture and appearance of cheese.
STATEMENT 2: Curds are mechanically pressed into compact masses by placing them in boxes or other containers under pressure.
Statements 1 and 2 are both correct.
Statements 1 and 2 are both incorrect.
Statement 1 is correct while statement 2 is incorrect.
Statement 2 is correct while statement 1 is incorrect.
Evaluate the following:
STATEMENT 1: The physical composition of a cheese determines its functional properties and dictates how it will be used in preparation and these include shredability and others.
STATEMENT 2: Cheeses are produced from cheddar processes are made from the cow's milk with or without the addition of coloring matter and with common salt, contains more than 40 percent of moisture.
Both statement 1 and 2 are TRUE.
Both statement 1 and 2 are FALSE.
Statement 1 is correct while statement 2 is incorrect.
Statement 1 is incorrect while statement 2 is correct.
Among the following, which of these blends easily?
Cream
Cheddar
Cottage
Processed
When Den, Ian, and Mel went to grocery, they found out that CHEESE ISKO may contain undesirable flavors but a limited degree and has a fairly pleasing flavor. They classified its grade as what?
Grade A
Grade B
Grade C
Grade D
During a quiz contest, Engr. Oven asked this question: Complete the analogy : USA:: Cow:: Europe:________. Who among the following participants is correct?
Jen-Sheep
Tin-Horse
Joy-Reindeer
Kat-Zebu
Which of the following are not true about acid coagulation?
I. About one third of the calcium is lost.
II. It involves the conversion to propionic acid.
III. It takes longer than enzyme coagulation.
I and II
II and III
I and III
I, II and III
The higher the fat and moisture content of cheese, the greater its ________________.
Shredability
Meltability
Blistering
Oiling Off
Which one of the following does not belong to the group?
Camembert
Muenster
Gorgonzola
Stilton
A tough, grainy texture results from the presence of which of the following in most cheeses?
potassium
calcium
protein
phosphate
Cheese analogues are cheese-like products in which the milk fat in natural cheese has been replaced with (a) .
It refers to a way to create solid mass out of the curd and a process before ripening.
(a)
Complete this analogy:
England:Cheshire:: (a) :Edam
Cheese making starts with the coagulation of the casein protein in milk and (a) is removed as the curd forms from the process.
During any production processes, the (a) of cheese decreases, especially during aging
Most processed cheeses purchased from the market are all made from (a) , but they differ based on their ingredients and manufacturing methods.
(a) cheese stores the longest and can be kept in a year, although the cheese may lose some of its flavor.
Filipino's source of milk for the local cheese making and production comes from what animal?
(a)
A process that involves the usage of microorganisms in order to produce desirable product which is connected to the development of biotechnology as the time goes by.
(a)
A substance added in any biochemical reactions in order to form products that may consumable to humans or affects the chemical reaction rate.
(a)
Complete the analogy:
Water buffalo: Italy:: (a) :Mongolia
FE 406 or Food Processing 1 in new curriculum is also known as what course description from the old curriculum?
(a)
Decode the word related to cheese history by removing the unnecessary letters:
SCHAGSEEEUBSIN
(a)
