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Prostart 2 Chapter 3 Eggs and Dairy Products

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Cream contains far more fat than milk.

a)

True

b)

False

2.

Margarine is a manufactured product that is a common butter substitute but contains no milk products.

a)

True

b)

False

3.

Unripened cheeses are soft and have a high moisture content.

a)

True

b)

False

4.

By law, liquid, frozen, and shell eggs must be homogenized.

a)

True

b)

False

5.

With one part milk and one part cream, half-and-half technically does not have enough fat in it to be called cream.

a)

True

b)

False

6.

Milk that has been heated to destroy harmful bacteria has been

a)

Condensed

b)

Evaporated

c)

Pasteurized

d)

Homogenized

7.

Eggs cooked for immediate service should reach what internal temperature for at least 15 seconds?

a)

135°F (57°C)

b)

145°F (63°C)

c)

155°F (68°C)

d)

165°F (74°C)

8.

Eggs are constantly stirred during which cooking method?

a)

Frying

b)

Shirring

c)

Poaching

d)

Scrambling

9.

A savory egg custard baked in a crust is called a(n)

a)

omelet

b)

quiche

c)

souffle

d)

frittata

10.

The cooking time for hard-boiled eggs is how many minutes?

a)

3

b)

6

c)

10

d)

15

11.

Soufflés are made with egg yolks and whipped

a)

egg yolks

b)

egg whites

c)

whole eggs

d)

dried eggs

12.

Which type of dairy milk is made from milk by removing 60% of the water?

a)

Skim

b)

Evaporated

c)

Condensed

d)

Buttermilk

13.

The process in which dairies make cheese by separating a milk’s solids from its liquid is called

a)

Curdling

b)

Clarification

c)

Pasteurization

d)

homogenization

14.

Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages?

a)

Blue-Veined

b)

Soft-Ripened

c)

Firm, Ripened

d)

Unripened, Fresh

15.

Which type of plant-based milk is often fortified with vitamins and has a slightly nutty flavor with a rich texture?

a)

Soy

b)

Rice

c)

Almond

d)

Coconut

16.

The membranes that hold the egg yolk in place are called

a)

albumen

b)

shell

c)

chalazae

d)

white

17.

Which type of dairy milk is the least creamy and lowest in calories?

a)

Low fat

b)

Skim

c)

Lactose-free

d)

Whole

18.

Which variety of cheese are Asiago and Parmigiano-Reggiano?

a)

Unripened, fresh

b)

Soft-ripened

c)

Semisoft, ripened

d)

Very hard, ripened

19.

Which cooking method is used to make eggs Benedict and eggs Florentine?

a)

Baking

b)

Frying

c)

Poaching

d)

Simmering

20.

Cheddar and Gruyère are examples of which type of cheese?

a)

Soft-ripened

b)

Firm, ripened

c)

Semisoft, ripened

d)

Very hard, ripened

21.

Milk that has been strained through very fine holes to break down fat and then blended into one fluid has been

a)

pasteurized.

b)

condensed.

c)

homogenized.

d)

evaporated.

22.

Cottage cheese and ricotta are examples of what type of cheese?

a)

Blue-veined

b)

Soft-ripened

c)

Firm, ripened

d)

Unripened, fresh

23.

Frying an egg on the bottom and then turning it over and frying it very lightly on its top side is called

a)

up

b)

basted

c)

over easy

d)

scrambled

24.

What size egg is the largest?

a)

Large

b)

Extra Large

c)

Super Large

d)

Jumbo

25.

Eggs that are cracked open and combined in a container are called

a)

shirred

b)

poached

c)

soft-cooked

d)

pooled