WorksheetsMilk and Dairy Quiz
Total questions: 40
Worksheet time: 20mins
What term is used to describe products derived from milk?
Bakery
Dairy
Butchery
Confectionery
Which of the following milk-producing animals is commonly found in Europe?
Buffalo
Yak
Goat
Sheep
Why are dairy products considered perishable?
They are expensive.
They can spoil easily if not treated carefully.
They are difficult to transport.
They are not nutritious.
What percentage of cow's milk is water?
87%
13%
50%
75%
What percentage of cow's milk is made up of solids such as fat, carbohydrates, protein, water-soluble vitamins, and minerals?
87%
13%
50%
75%
Which of the following nutrients is NOT found in milk according to the provided image?
Protein
Carbohydrates
Iron
Calcium
Which vitamin mentioned in the image is also known as Riboflavin?
Vitamin A
Vitamin B2
Vitamin D
Vitamin C
Which of the following minerals is listed in the image as a nutrient found in milk?
Zinc
Magnesium
Calcium
Potassium
Which type of milk is fresh and unpasteurized?
Whole milk
2% milk
Raw milk
Skim milk
What is the milkfat percentage in 2% milk?
1%
2%
Over 3.25%
Less than 0.5%
What must skim milk be fortified with?
Vitamin A
Vitamin B
Vitamin C
Vitamin D
What is the milkfat percentage in 1% milk?
1%
2%
Over 3.25%
Less than 0.5%
What is nonfat dry milk?
Milk made by adding a special bacterial culture
Canned whole milk concentrate with added sugar
Product obtained by removal of water only from pasteurized skim milk
Canned whole milk concentrate prepared by evaporating enough water
How is buttermilk made?
By removing water from pasteurized skim milk
By adding a special bacterial culture to milk
By evaporating enough water from fresh whole milk
By adding sugar to whole milk concentrate
What is evaporated milk?
Milk made by adding a special bacterial culture
Canned whole milk concentrate with added sugar
Product obtained by removal of water only from pasteurized skim milk
Canned whole milk concentrate prepared by evaporating enough water from fresh whole milk
What is the fat percentage range in half-and-half?
18 percent
10 to 12 percent
36 percent
20 percent
What type of bacteria is used to sour cream?
Acid-forming bacteria
Lactic acid bacteria
Yeast
Mold
What is yogurt made by fermenting?
Whole milk with lactic acid bacteria
Partially skimmed milk with special acid-forming bacteria
Heavy cream with yeast
Sour cream with mold
What are the bacteria used to make yogurt called?
Yogurt enzymes
Yogurt cultures
Yogurt fungi
Yogurt spores
What do yogurt cultures ferment in milk?
Protein
Fat
Lactose
Water
Yogurt can be made from which types of milk?
Only cow milk
Only goat milk
Only sheep milk
Cow, goat, sheep, etc.
Which type of milk has the highest calorie content per 8 fl. oz.?
Cows milk whole
Almond milk (unsweetened)
Soy milk
Rice milk
How much sugar is present in 8 fl. oz. of almond milk (unsweetened)?
12 g
0 g
1 g
10 g
Which type of milk has the highest fat content per 8 fl. oz.?
Cows milk whole
Almond milk (unsweetened)
Coconut milk
Rice milk
Which type of milk has the highest carbohydrate content per 8 fl. oz.?
Cows milk 1%
Soy milk
Coconut milk
Rice milk
Which type of milk has the lowest calorie content per 8 fl. oz.?
Cows milk skim
Almond milk (unsweetened)
Soy milk
Coconut milk
Which type of milk has the highest protein content per 8 fl. oz.?
Cows milk whole
Almond milk (unsweetened)
Soy milk
Rice milk
What does FIFO stand for in the context of storing milk?
First In, First Out
Fast In, Fast Out
Fresh In, Fresh Out
Freeze In, Freeze Out
Why should you not pour unused milk back into the original container?
It will spoil faster
It will absorb other flavors
It will change color
It will become lumpy
What should you do to prevent milk from absorbing other flavors?
Store it in a warm place
Pour it into a different container
Close the container
Leave it open
What effect does humidity have on dry milk?
It makes it taste better
It causes it to lump and change color and flavor
It keeps it fresh
It makes it last longer
By federal law, milk must be pasteurized through which processes?
Holder process and high temperature, short time processes
Low temperature, long time processes
Holder process and low temperature, long time processes
High temperature, long time processes
To what temperature is milk cooled after pasteurization?
32°
45°
50°
60°
What is the minimum milk fat content required for butter?
70%
75%
80%
85%
On what basis is butter graded?
Color, taste, salt content, and composition
Price, brand, and packaging
Fat content, sugar content, and color
Taste, texture, and packaging
What are margarine and other butter substitutes made from?
Animal fat and sugar
Hydrogenated vegetable oils and other ingredients such as cream, salt, and vitamins
Pure milk and cream
Butter and salt
What is one of the uses of margarine and other butter substitutes?
To increase cholesterol
To reduce cholesterol
To add sugar content
To increase fat content
What did humans discover about using milk longer?
Adding sugar to milk
Heating milk to high temperatures
Draining the watery whey off the curds of old milk and adding salt
Freezing milk
How is cheese made?
By boiling milk and adding sugar
By curdling milk and removing the majority of milk's water
By freezing milk and adding cream
By fermenting milk and adding yeast
What is added to cheese to prevent spoilage?
Sugar and cream
Yeast and bacteria
Acid and salt
Water and milk
