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Obj. 3.02
Test Description: Dairy
Instructions: Answer all questions to get your test result.
1) When determining the freshness of milk, check the:
A
smell of the milk
B
color of the milk
C
sell by date
D
taste of the milk
2) Aaron wants to make a milkshake. What should he use to liquefy the ice cream and other ingredients?
A
strainer
B
blender
C
rolling pin
D
colander
3) How can calories be reduced when preparing dairy foods?
A
by choosing reduced fat and fat free versions
B
by selecting yogurt with real fruit
C
by eating sundaes without nuts
D
by using whole milk instead of 2% milk
4) Which dairy product contains the highest percentage of fat?
A
heavy cream
B
half-and-half
C
whole milk
D
skim milk
5) Which is considered a dry ingredient?
A
lemon juice
B
whole milk
C
powdered milk
D
reconstituted milk
6) The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?
A
pasteurization
B
homogenization
C
vitamin D fortification
D
scalding
7) The best dairy choices for weight reduction are:
A
processed cheese
B
fat free dairy products
C
all dairy products
D
imitation dairy foods
8) Which component of milk causes caramelization when heated?
A
lactose
B
vitamin A
C
casein
D
fat
9) Which is an example of dessert that uses dairy?
A
apple pie
B
gelatin
C
peanut butter cookies
D
vanilla pudding
10) Buttermilk and Kefir are examples of:
A
cultured milk products
B
whey
C
nondairy foods
D
milk solids
11) An example of food in the dairy section of MyPlate is:
A
skim milk
B
corn on the cob
C
black eyee peas
D
roast beef
12) Using too high cooking temperatures will cause milk to:
A
become creamier
B
harden
C
harden and become sweeter
D
curdle and scorch
*select an answer for all questions
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