WorksheetsUnit 6 Dairy Review
Total questions: 30
Worksheet time: 15mins
The cooking issue with dairy where the formation on boiled milk primarily causes this is:
film formation
boiling over
sauce lumps
scorching
microwaving
The cooking issue with dairy where a slurryis made with a small amount of thickner and cold liquid to add to it. Cooked on low heat and not overcooked:
film formation
boiling over
sauce lumps
microwaving
curdling
The cooking issue which can be avoided by using a covered container and constantly stirring is:
film formation
boiling over
sauce lumps
scorching
curdling
The cooking issue where heated milk proteins settle to the bottom. Stir constantly or use a double boiler to avoid it:
curdling
microwaving
sauce lumps
scorching
boiling over
The cooking issue when acid is added, it creates clumps. Avoid by using a thickener, cook on low, and use very fresh milk:
curdling
microwaving
sauce lumps
scorching
boiling over
When using this type of cooking for dairy, remember to use low temperatures, watch carefully for boil over, fill containers to no more than 2/3 full:
curdling
microwaving
sauce lumps
scorching
boiling over
No other single food can substitute for milk and give a person the same nutrients in one glass of milk.
true
false
Milk is a good source of vitamin D, which prevents rickets.
true
false
Milk is a great source of vitamin C and iron.
true
false
There are other non-dairy foods that can provide calcium if you don't like dairy.
true
false
Teenagers should get at least 5 servings of dairy per day.
true
false
Milk is made up of:
23% water, 77% solids
62% water, 38% solids
87% water, 13% solids
44% water, 56% solids
The process of heating raw milk to at least 145 degrees to kill bacteria is called:
fortification
pasteurization
ultra-high temperature processing
homogenization
The process of breaking up milk fat into smaller globules to permanently disperse them into a fine emulsion is called:
fortification
pasteurization
ultra-high temperature processing
homogenization
The process adding one or more vitamins/minerals/proteins no naturally present in a food is called:
fortification
pasteurization
ultra-high temperature processing
homogenization
Vitamin D is not naturaly occuring in cow's milk.
true
false
All of the following are true of milk EXCEPT:
pull date means milk is generally fresh for 5-7 days after the date
freezing changes consistency, but no nutritional value
can be left open, as milk does not absorb flavors
should be refrigerated as soon as possible
The grades are milk for:
quality of nutrients
freshness of milk
age of the cow
amount of bacteria
Milk in a recipe does all of the follow EXCEPT:
toughen texture
add nutritive value
enhance flavor
change consistency
deepens browning quality
When thickening a sauce, all of the following can be used as thickeners EXCEPT:
vegetables
butter
cornstarch
tapioca
eggs
The best way to shred cheese is:
room temperature
slightly warmed
cold from the refrigerator
frozen
Cooking cheese at too high a temperature will cause the solids and fats to separate.
true
false
Sweetened condensed milk is:
canned whole milk concentrate, with half the water removed
removal of water only from pasteurized skim milk
canned whole milk concentrate with sugar added
adding a special bacteria culture to milk to produce the desireable acidity, body, flavor, and aroma
Evaporated milk is:
canned whole milk concentrate, with half the water removed
removal of water only from pasteurized skim milk
canned whole milk concentrate with sugar added
adding a special bacteria culture to milk to produce the desireable acidity, body, flavor, and aroma
Buttermilk is:
canned whole milk concentrate, with half the water removed
removal of water only from pasteurized skim milk
canned whole milk concentrate with sugar added
adding a special bacteria culture to milk to produce the desireable acidity, body, flavor, and aroma
Nonfat dry milk is:
canned whole milk concentrate, with half the water removed
removal of water only from pasteurized skim milk
canned whole milk concentrate with sugar added
adding a special bacteria culture to milk to produce the desireable acidity, body, flavor, and aroma
All of the following are dairy products EXCEPT:
sour cream
yogurt
eggs
butter
half and half
Ice cream, yogurt, custard, and sherberts are all types of frozen dairy products.
true
false
Raw milk is fresh, unpasteurized milk straight from the cow.
true
false
UHT milk can be safely held on a shelf until opened.
true
false
