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Dairy Part 2 - Basic Foods 1
Test Description: Dairy Part 2 - Basic Foods 1
Instructions: Answer all questions to get your test result.
1) Blue-veined cheeses have certain _______________ added during the aging process to create veins.
A
molds
B
chocolate
C
fat
D
margarine
2) Cheese is a concentrated food high in protein and ______________, so it must be cooked with care.
A
fat
B
cottage
C
molds
D
chocolate
3) Cottage cheese is an example of fresh cheese.
A
------
B
false
C
true
D
------
4) Which type of milk contains 2 percent fat?
A
nonfat
B
buttermilk
C
low-fat
D
reduced-fat
5) Soy milk, margarine, and farmer's cheese are all examples of dairy substitutes.
A
true
B
false
C
-----
D
-----
6) Which type of milk is ideal for people who have difficulty digesting dairy foods?
A
kefir
B
flavored milk
C
lactose-free milk
D
nonfat dry milk
7) Which is a ripening agent that may be used to make ripened cheese?
A
yeast
B
all of the above
C
bacteria
D
mold
8) What can result if milk is cooked at too high of a temperature?
A
tempering
B
scorching and/or curdling
C
scorching
D
curdling
9) Which is not an example of a firm ripened cheese?
A
cheddar
B
swiss
C
blue cheese
D
parmesan
10) When should you use most dairy products after buying them?
A
within two weeks
B
within a few days
C
within a few hours
D
within seven to ten days
*select an answer for all questions
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