WorksheetsDairy Unit Quiz
Total questions: 18
Worksheet time: 9mins
Heat treatment that kills enzymes and harmful bacteria in foods.
Tempering
Pasteurized
Scorching
Boiling Over
Process that breaks down fat and distributes it evenly and permanently in milk. (Prevents fat from separating and rising to the top)
Scalded Milk
Boiling Over
Pasteurized
Homogenized
What is the primary sugar found in milk?
Sucrose
Fructose
Lactose
Glucose
Similar to evaporated milk but with a lot of added sugar.
Nonfat Dry Milk
UHT Milk
Evaporated Milk
Sweetened Condensed Milk
What is an example of a milk alternative?
Soy Milk
Almond Milk
Coconut Milk
All of the above
Nutrient that builds strong bones and teeth
Protein
Calcium
Potassium
Vitamin D
What is the difference between skim, 2%, 1% and whole milk?
The color of the packaging
The amount of fat
The amount of the calories
The amount of saturated fat
Majority of hard cheeses that have mold on it are ok to eat as long as you cut off the mold first.
True
False
Which part of curdled milk is used to form cheese?
Curds
Whey
What is lactose intolerance?
A condition where the body is unable to digest sucrose, a sugar found in table sugar and sweet treats.
A condition where the body is unable to digest lactose, a sugar found in milk and dairy products.
A condition where the body is unable to digest fructose, a sugar found in fruits and honey.
A condition where the body is unable to digest gluten, a protein found in wheat and other grains.
The enzyme from a cows stomach used to curdle casein
Mr. Bennet
Lactose
Whey
Rennet
What techniques can be used when cooking with dairy to prevent scorching, scum formation and boiling over?
Stirring and low heat.
Stirring and high heat.
High heat and no stirring.
Low heat and lid covering the pot.
