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Exploring Dairy: A Quiz for Students

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

Which of the following is NOT considered a dairy product?

a)

Yoghurt

b)

Butter

c)

Olive oil

d)

Cheese

2.

What is the main sugar found in milk?

a)

Sucrose

b)

Lactose

c)

Fructose

d)

Glucose

3.

Which vitamin is most abundant in whole milk?

a)

Vitamin C

b)

Vitamin D

c)

Vitamin B12

d)

Vitamin A

4.

Which dairy product is made by fermenting milk with specific bacteria?

a)

Cream

b)

Yoghurt

c)

Butter

d)

Ice cream

5.

What is the process called where milk is heated to kill harmful bacteria?

a)

Homogenisation

b)

Pasteurisation

c)

Fermentation

d)

Churning

6.

Which mineral is found in high amounts in dairy products and is important for bone health?

a)

Iron

b)

Calcium

c)

Potassium

d)

Sodium

7.

What is the recommended storage temperature for fresh milk?

a)

20°C

b)

10°C

c)

5°C

d)

0°C

8.

Which of the following is a hard cheese?

a)

Brie

b)

Cheddar

c)

Ricotta

d)

Cottage cheese

9.

What is the main reason for homogenising milk?

a)

To kill bacteria

b)

To prevent cream from separating

c)

To add flavour

d)

To increase shelf life

10.

Which dairy product is commonly used to thicken sauces?

a)

Skimmed milk

b)

Double cream

c)

Butter

d)

Ice cream

11.

What is the main protein found in milk?

a)

Gluten

b)

Casein

c)

Albumin

d)

Collagen

12.

Which of the following is a sign that milk has spoiled?

a)

Sweet smell

b)

Sour taste

c)

Clear colour

d)

Thick texture

13.

Which dairy product is made by churning cream?

a)

Cheese

b)

Butter

c)

Yoghurt

d)

Ice cream

14.

What is the main difference between whole milk and skimmed milk?

a)

Protein content

b)

Fat content

c)

Sugar content

d)

Calcium content

15.

Which of the following is a common use of cheese in cooking?

a)

Sweetening drinks

b)

Thickening soups

c)

Topping pizzas

d)

Frying chips

16.

What is the best way to store hard cheese after opening?

a)

In a warm cupboard

b)

In the fridge, wrapped in wax paper

c)

In direct sunlight

d)

In a sealed tin at room temperature

17.

Which dairy product is often used to make custard?

a)

Yoghurt

b)

Cream

c)

Milk

d)

Butter

18.

What is lactose intolerance?

a)

Allergy to milk protein

b)

Inability to digest milk sugar

c)

Reaction to milk fat

d)

Dislike of dairy taste

19.

Which of the following is a symptom of a dairy allergy?

a)

Sneezing

b)

Skin rash

c)

Toothache

d)

Headache

20.

Which dairy product is lowest in fat?

a)

Whole milk

b)

Skimmed milk

c)

Double cream

d)

Butter

21.

What is the process of separating cream from milk called?

a)

Churning

b)

Skimming

c)

Pasteurising

d)

Homogenising

22.

Which of the following is NOT a recommended use for sour milk?

a)

Baking cakes

b)

Drinking raw

c)

Making pancakes

d)

Making scones

23.

Which dairy product is traditionally used in making butter chicken?

a)

Yoghurt

b)

Skimmed milk

c)

Double cream

d)

Cottage cheese

24.

What is the main function of calcium in the body?

a)

Energy production

b)

Bone and teeth formation

c)

Blood clotting

d)

Digestion

25.

Which of the following is a processed dairy product?

a)

Milk

b)

Cheese

c)

Cream

d)

Yoghurt

26.

What temperature should ice cream be stored at?

a)

5°C

b)

0°C

c)

-18°C

d)

10°C

27.

Which dairy product is used to make béchamel sauce?

a)

Yoghurt

b)

Milk

c)

Butter

d)

Cheese

28.

Which of the following is a common substitute for cow’s milk for those with lactose intolerance?

a)

Almond milk

b)

Double cream

c)

Skimmed milk

d)

Butter

29.

What is the main reason for storing dairy products in the fridge?

a)

To improve taste

b)

To prevent spoilage

c)

To increase fat content

d)

To make them easier to pour

30.

Which of the following is NOT a use of dairy in cooking?

a)

Thickening sauces

b)

Making bread rise

c)

Adding creaminess to soups

d)

Baking cakes

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