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Milk and Dairy

Total questions: 29

Worksheet time: 15mins

Name
Class
Date
1.

When milk separates into solids and liquids.

a)

Pasteurized

b)

Curdling

c)

Foam

d)

Tempering

2.

Solid clusters formed when milk separates into solids and liquids.

a)

Curds

b)

Fresh cheese

c)

Ripened cheese

d)

Foam

3.

Mild flavored cheese made from pasteurized milk; not ripened or aged.

a)

Fresh cheese

b)

Ripened cheese

c)

Mozzarella cheese

d)

Yogurt

4.

Solids in fresh milk that contain most proteins, vitamins, minerals and lactose.

a)

Raw milk

b)

Whey

c)

Non-fat milk solids

d)

Curds

5.

Heat treatment that kills enzymes and harmful bacteria in foods.

a)

Tempering

b)

Pasteurized

c)

Scorching

d)

Boiling Over

6.

Milk that is not pasteurized.

a)

Raw Milk

b)

Fresh milk

c)

Ripened Cheese

d)

Scalded Milk

7.

Made by adding ripening agents, such as bacteria, mold or yeast to milk curds; cheese is then aged under carefully controlled conditions.

a)

Scalded milk

b)

Ripened cheese

c)

Fresh cheese

d)

Raw milk

8.

Milk heated to just below boiling.

a)

Tempering

b)

Scalded Milk

c)

Boiling Over

d)

Foam

9.

Occurs when milk overheats and lactose rapidly caramelizes and burns.

a)

Scalded milk

b)

Raw milk

c)

Boiling over

d)

Homogenized

10.

Thick, creamy, custard like product with tangy flavor made by adding harmless bacteria to milk.

a)

Whey

b)

Yogurt

c)

Raw milk

d)

Ripened Cheese

11.

Pressure that builds up under the later of scum.

a)

Scorching

b)

Boiling Over

c)

Curdling

d)

Foam

12.
lactose is the ___ component in milk
a)
protein
b)
carbohydrate
c)
fat
d)
mineral
13.
A process that evenly distributes and emulsifies fat particles in milk 
a)
homogenized 
b)
quiche
c)
lecithin
d)
clarified
14.
butter that has had the water and milk solids removed
a)
clarified 
b)
poached
c)
shirred
d)
souffle
15.
Whole milk fat %
a)
0%
b)
2%
c)
3%
16.
Sour cream is created by
a)
adding a vinegar
b)
adding a culture
c)
adding salts
17.
The longer a cheese is aged, the more flavor it develops
a)
True
b)
False
18.
This type of cheese has holes in it produced by bacteria
a)
Processed American
b)
Swiss
c)
Provolone
19.
Cheese has the best flavor when served very cold.
a)
True
b)
False
20.
Cow, sheep, and goat's milk can all be used in cheese-making.
a)
True
b)
False
21.
Dairy Foods are rich in ...
a)
calcium
b)
protein
c)
vitamins
d)
all of the above
22.
What 2 groups on the 'My Plate' does cheese fit into?
a)
Dairy and Protein
b)
Fruit and Vegetable
c)
Grain
23.

All of the following are dairy products EXCEPT

a)

butter

b)

yogurt

c)

cream

d)

almond milk

24.
Dairy foods should be stored in
a)
your pantry
b)
the original container
c)
a plastic baggie
d)
the freezer
25.

Which part of curdled milk is used to form cheese?

a)

Curds

b)

Whey

26.
Why is milk good for us?
a)
It gives us strong teeth and bones
b)
It makes us run quicker 
c)
It helps us see in the dark
d)
It helps us grow quicker
27.

Which 2 of the following are types of Processed cheese?

a)

Velveeta

b)

Cheddar

c)

American Cheese slices

d)

Mozzarella cheese

28.
Process to keep cream from rising to the surface of milk is called what?
a)
Homogenization
b)
Pasteurization
c)
UHT
d)
Mixed
29.
Louis Pasteur invented the process of heating milk to destroy harmful bacteria which is called what?
a)
Homogenization
b)
UHT
c)
Freezing
d)
Pasteurization

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