wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Food of animal origin

Total questions: 57

Worksheet time: 43mins

Name
Class
Date
1.

Archeological evidence has shown that sheep and goats were domesticated as early as 8000-9000 BC in the Middle East.

a)

True

b)

False

2.

As time passed, dairy farmers were able to devise more ways of extending the shelf life of these products, such as drying and _____

a)

Brining

b)

Chilling

c)

Evaporization

d)

Pasteurization

3.

Which is not a top producing animal for milk

a)

Cow

b)

sheep

c)

camel

d)

buffalo

4.

Buffalo milk is the most commonly consumed milk in the world today

a)

True

b)

False

5.

Production levels peak 40 to 60 days after the cow has given birth.

a)

True

b)

False

6.

Buffalo milk contains twice as much milkfat as cow’s milk.

a)

True

b)

False

7.

Goat’s milk has smaller fat globules making it easier for some people to digest and, because of this, it does not need homogenization.

a)

True

b)

False

8.

Match the following

a)

Holstein

1.

Netherlands

b)

Jersey

2.

British Channel

c)

Brown swiss

3.

Switzerland

d)

Guernsey

4.

Island of Guernsey

e)

Buffalo

5.

India

9.

which is not an example of dairy goats

a)

Nubians

b)

LaManchas

c)

Alpines

d)

Lacaune

10.

Feta, Roquefort and Ricotta cheeses is from what animal

a)

Goat

b)

Sheep

c)

Cow

d)

Camel

11.

The _______ breed is the most common and productive breed of dairy sheep in the world.

a)

East Friesian

b)

West Friesian

c)

North Friesian

d)

South Friesian

12.

Which is not a common dairy sheep

a)

Awassi

b)

Assaf

c)

Lacaune

d)

Toggenburgs

13.

Match the following:

Composition of milk per 100 grams

a)

Protein

1.

3.2 g

b)

Fat

2.

3.7

c)

Carbs

3.

4.9 g

d)

Water

4.

87.4 g

e)

Vitamins and mineral

5.

.8 g

14.

Milk which is considered a fresh product, is highly perishable

a)

True

b)

False

15.

Following is not the common pasteurization methods

a)

High

b)

Short

c)

Long

d)

UHT

16.

Fortification is a preservation method

a)

True

b)

False

17.

Match the following classification of milk by fat content

a)

Whole milk

1.

36 g

b)

Reduced Fat

2.

18 g

c)

Low fat

3.

Less than 18 g but not below 5 g

d)

Skim milk

4.

below 5 g

18.

Match the following

a)

Acidulated

1.

lactobacillus acidophilus

b)

Yogurt

2.

Bacterium bulgaricum

c)

Bifidus

3.

bifido

19.

Organize these options into the right products

Categorize the following

Kefir

Bifidus

Yogurt

Acidulated

Creme Fraiche

Sour Cream

clotted

Clabbered

Compound

Salted

Clarified

Refined

Milk
cream
butter
20.

Arrange in its proper order

a)

Ripened Cream

b)

Raw Milk

c)

Raw cream

d)

Raw skim

e)

Pasteurized cream

1
2
3
4
5
1)
2)
3)
4)
5)
21.

Label accordingly

a)

finished butter

b)

butter milk

c)

butterfat crystalized

d)

butter granules

e)

raw butter

1
2
3
4
5
1)
2)
3)
4)
5)
22.

liquid that remains after fresh cream is turned into butter

a)

Buttermilk

b)

Butter fat

c)

Byturic acid

d)

milk curd

23.

This substance is responsible for the pleasant flavor of butter and will also produce the unpleasant odor of rancid butter

a)

Buttermilk

b)

Butter fat

c)

Byturic acid

d)

milk curd

24.

Which is not a function of butter

a)

Color

b)

Flavor

c)

Season

d)

Thickening

25.

Contributes to flakiness of the dough

a)

butter

b)

cream

c)

milk

d)

cheese

26.

Adds nutritional value

a)

butter

b)

cream

c)

milk

d)

all of the above

27.

Forms a stable foam making mixtures lighter

a)

butter

b)

cream

c)

milk

d)

all of the above

28.

may serve as the liquid for some infusions as well as being able to hold in aromatic components from other ingredients

a)

butter

b)

cream

c)

milk

d)

all of the above

29.

a preservation method utilizing moderate heat treatment that kills pathogenic and spoilage microbes and by inactivating milk enzymes, especially the fat splitters

a)

Pasteurization

b)

UHT

c)

Evaporation

d)

Drum Spraying

30.

a preservation method produced by extracting water (3:1), using a heat vacuum method

a)

Pasteurization

b)

UHT

c)

Evaporated

d)

Drum Spraying

31.

a preservation method that sterilizes the milk and destroys all possible microorganisms, which could spoil the milk. can be kept up to 12 weeks

a)

Pasteurization

b)

UHT

c)

Evaporated

d)

Drum Spraying

32.

a preservation method where it is produced in the drum drying or spray drying

a)

Pasteurization

b)

UHT

c)

Evaporated

d)

Dry Milk

33.

It is an inexpensive source of nutrition and basically provides all the basic and necessary nutrients to ensure proper body functions, as well as for fighting diseases

a)

Milk

b)

Cream

c)

Butter

d)

Cheese

34.

Milk helps fight diseases, except

a)

Heart attack

b)

Caries

c)

Stress

d)

Insomia

35.

In the past _________ was obtained by letting fresh cream turning sour naturally

a)

sour cream

b)

yogurt

c)

creme fraiche

d)

kefir

36.

Acts as a release agent

a)

Milk

b)

Cream

c)

Butter

d)

Cheese

37.

Butter that has fat content below 50%

a)

Light Butter

b)

Cooking Butter

c)

Clarified Butter

d)

Salted Butter

38.

Which is not a type of cream

a)

Heavy Cream

b)

Sauce Cream

c)

Sour Cream

d)

Clabbered cream

39.

What do you call the sugar / carbohydrate that is found in milk

a)

Lactose

b)

Dextrose

c)

Fructose

d)

Stevia

40.

amino acids (proteins) found in cheese

a)

Casein

b)

Albumin

c)

None from the answers

d)

All from the answers

41.

Reorder the following for making emmenthal cheese

a)

Coagulation

b)

Curdling

c)

Scalding

d)

Draining

e)

Pressing

1)
2)
3)
4)
5)
42.

Reorder the following for making emmenthal cheese after the pressing process

a)

Salt bath

b)

Salt cellar

c)

Fermentation cellar

d)

Storage cellar

1)
2)
3)
4)
43.

Organize these options into the right fat content of cheeses

Categorize the following

Double cream cheese

fullcream cheese

full fat cheese

Low fat Cheese

65% minimum fat content
55 % minimum fat content
45% minimum fat content
below 15% fat content
44.

Match the following base on firmness/ water content of cheese.

a)

Grating cheese (grating)  

1.

up to 50% of water content

b)

Hard cheese 

2.

up to 54% of water content

c)

Semi – soft cheese  

3.

up to 63% of water content

d)

Soft cheese  

4.

up to 73% of water content

e)

Fresh cheese (45% fat) 

5.

up to 87% of water content

45.

Organize these options into the right categories

Categorize the following

Roquefort

Gongonzola

Stilton

Appenzell

Gruyere

Sbrinz

Raclette

Derby

Gloucester

Cheshire

Leicester

Klosterkäse

Weichkäse

Butterkäse

Cabrales

Blue cheeses
Swiss-style cheeses
Cheddar-style cheeses
German cheeses
46.

The white of the egg is called the (protein) ​ ​ ______

a)

Albumen

b)
Albumin
c)

Cassein

d)

Lecithin

47.

The egg yolk comprises about____ of the weight of the egg

a)

30%

b)

20%

c)

40%

d)

50%

48.

Which is not a sample of Goat Cheese

a)

Chevre

b)

Feta

c)

Aravis

d)

Manchego

49.

An early stage in cheese making when milk coagulates due to the introduction of rennet.

 

a)

Curdling

b)

Curing

c)

Pressing

d)

Aging

50.

Pasteurization

Categorize the following

milk is heated to 80° to 90°C

14 to 15 sec

milk is heated to 72° to 75°C

15 to 30 sec

milk is heated to 65°C

30 minutes

Milk is heated to 130 – 150°C

stored up to 12 weeks

High
Short
Long
UHT
51.

Imitation cream contains milk solids but the milk fat (butter fats) is replaced with ​ (a)  

Choose from the below words
vegetable oil
milk curd
Whey
butter milk
artificial cream
52.

Pasteurization of Eggs

Eggs are heated carefully to ______ just below the range in which their proteins will start to coagulate.

a)

55-60°C

b)

45-50°C

c)

35-60°C

d)

65-70°C

53.

Egg whites whips well when chilled

a)

True

b)

False

54.

Reptile eggs can be used for cooking and is edible

a)

True

b)

False

55.

Give me 4 kinds of Soft Cheeses

4 lines
56.

Give me 5 kids of Italian Cheeses

4 lines
57.

Give me 5 French cheeses

4 lines

Similar Resources on Wayground

#KuisBarengLebihSeru - The Threequel

60 questions

#KuisBarengLebihSeru - The Threequel

quiz

Worksheet

•

Professional Development

Nails Chapter 3 Quiz Game

56 questions

Nails Chapter 3 Quiz Game

quiz

Worksheet

•

Professional Development