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WorksheetsDairy Unit
Total questions: 15
Worksheet time: 15mins
4 nutrients found in milk are,
Vitamin D
Fats
Calcium
Protein
Carbohydrates
Protein
Sodium
Fats
Riboflavin
Vitamin A
Fiber
Antioxidants
Vitamin D
Sodium
Fiber
Lactose
An animal not commonly used for their milk is,
Cow
Buffalo
Ram
Sheep
Half and Half consists of
Half soy milk
Half dairy milk
A blend of skim milk and whole milk
Half heavy whipping cream
Half water
A blend of milk and cream
Reorder the following from LEAST amount of milk fat to the GREATEST amount of milk fat.
Skim milk
1% milk
Whole milk
Half & Half
Cream
People who are (a) intolerant will often drink milk (b) .
The process applied to milk that allows it to be safe for consumption is called:
straining
curdling
homogenization
pasteurization
Reorder the following to reflect proper FIFO storage.
1/2 gallon of skim milk opened on 1/31
1 gallon of skim milk opened on 2/2
An unopened quart of organic skim milk
1/2 pint of skim milk opened on 2/6
A half drank gallon of skim milk opened on 2/3
If a dairy product is homogenized, then the fat particles are
grouped together to form a smooth texture
small enough to drink
evenly distributed
removed
Butter is graded on what factors?
Color
Taste
Texture
Salt
Taste
Composition
Salt
Content
Color
Taste
Salt
Content
Composition
Composition
Content
Taste
Salt
Texture
(a) help prevent cheese from spoiling.
The (a) of cheese is referred to as it's (b)
The 4 categories of cheese are:
soft
semi-hard
hard
semi-soft
shredded
blue vein
aged
ripened
hard
semi-hard
soft
semi-flat
hard
round
soft
shredded
(a) is from a (b) stomach. When added to milk it will cause it to (c) .
Match the following cheeses to their correct category
Cheddar
Semi-hard
Brie
Soft
Parmesan
Hard
Monterey Jack
Semi-soft
(a) is known as milk sugar.
