WorksheetsProstart 2 Chapter 3 Eggs and Dairy Products
Total questions: 25
Worksheet time: 13mins
Cream contains far more fat than milk.
True
False
Margarine is a manufactured product that is a common butter substitute but contains no milk products.
True
False
Unripened cheeses are soft and have a high moisture content.
True
False
By law, liquid, frozen, and shell eggs must be homogenized.
True
False
With one part milk and one part cream, half-and-half technically does not have enough fat in it to be called cream.
True
False
Milk that has been heated to destroy harmful bacteria has been
Condensed
Evaporated
Pasteurized
Homogenized
Eggs cooked for immediate service should reach what internal temperature for at least 15 seconds?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Eggs are constantly stirred during which cooking method?
Frying
Shirring
Poaching
Scrambling
A savory egg custard baked in a crust is called a(n)
omelet
quiche
souffle
frittata
The cooking time for hard-boiled eggs is how many minutes?
3
6
10
15
Soufflés are made with egg yolks and whipped
egg yolks
egg whites
whole eggs
dried eggs
Which type of dairy milk is made from milk by removing 60% of the water?
Skim
Evaporated
Condensed
Buttermilk
The process in which dairies make cheese by separating a milk’s solids from its liquid is called
Curdling
Clarification
Pasteurization
homogenization
Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages?
Blue-Veined
Soft-Ripened
Firm, Ripened
Unripened, Fresh
Which type of plant-based milk is often fortified with vitamins and has a slightly nutty flavor with a rich texture?
Soy
Rice
Almond
Coconut
The membranes that hold the egg yolk in place are called
albumen
shell
chalazae
white
Which type of dairy milk is the least creamy and lowest in calories?
Low fat
Skim
Lactose-free
Whole
Which variety of cheese are Asiago and Parmigiano-Reggiano?
Unripened, fresh
Soft-ripened
Semisoft, ripened
Very hard, ripened
Which cooking method is used to make eggs Benedict and eggs Florentine?
Baking
Frying
Poaching
Simmering
Cheddar and Gruyère are examples of which type of cheese?
Soft-ripened
Firm, ripened
Semisoft, ripened
Very hard, ripened
Milk that has been strained through very fine holes to break down fat and then blended into one fluid has been
pasteurized.
condensed.
homogenized.
evaporated.
Cottage cheese and ricotta are examples of what type of cheese?
Blue-veined
Soft-ripened
Firm, ripened
Unripened, fresh
Frying an egg on the bottom and then turning it over and frying it very lightly on its top side is called
up
basted
over easy
scrambled
What size egg is the largest?
Large
Extra Large
Super Large
Jumbo
Eggs that are cracked open and combined in a container are called
shirred
poached
soft-cooked
pooled
