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Dairy And Egg
Test Description: Dairy and egg
Instructions: Answer all questions to get your test result.
1) The percent on the milk carton refers to the
A
Percent of milk fat
B
Percent of lactose
C
Percent of Calcium in the milk
D
Percent of liquid in the milk
2) The date on the milk carton is called
A
Expiration date
B
Date the milk was processed
C
Sell by date
D
Do not use after date
3) The process of heating milk to a temperature just below boiling to destroy harmful organisms is called
A
Homogenization
B
Lactose
C
Ultra pasteurization
D
Pasteurization
4) Eggs are a great source of this nutrient
A
B-vitamins
B
Protein
C
Vitamin C
D
Calcium
5) Grades of eggs sold in most stores are
A
A, B, C
B
A B
C
AA A
D
White and Brown grades
6) The main factors that affect egg prices are
A
Age of egg and grade
B
Shell color and grade
C
Weight and color of the yolk
D
Size and grade
7) Shell color depends on the
A
Breed of the hen
B
Hen’s diet
C
Age of the hen
D
Rooster’s diet
8) Which of the following hurts the formation of an egg white foam?
A
Fat
B
Sugar
C
Acid
D
Cream of tartar
9) Egg whites that have reached full volume and have peaks that bend at the tips have been beaten to the _______
A
Overbeaten stage
B
Stiff peak stage
C
Foamy stage
D
Soft peak stage (Dairy Queen curl)
10) Mixture that forms when oil and a water-based liquid are combined (example: mayonnaise)
A
Stiff peaks
B
Egg foam
C
Meringue
D
Emulsion
*select an answer for all questions
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