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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 liquid in the milk
B
Percent of lactose
C
Percent of milk fat
D
Percent of Calcium in the milk
2) The date on the milk carton is called
A
Expiration date
B
Sell by date
C
Date the milk was processed
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
Lactose
B
Homogenization
C
Pasteurization
D
Ultra pasteurization
4) Eggs are a great source of this nutrient
A
Calcium
B
B-vitamins
C
Vitamin C
D
Protein
5) Grades of eggs sold in most stores are
A
A, B, C
B
AA A
C
A B
D
White and Brown grades
6) The main factors that affect egg prices are
A
Shell color and grade
B
Age of egg and grade
C
Weight and color of the yolk
D
Size and grade
7) Shell color depends on the
A
Rooster’s diet
B
Age of the hen
C
Hen’s diet
D
Breed of the hen
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
Foamy stage
B
Overbeaten stage
C
Soft peak stage (Dairy Queen curl)
D
Stiff peak stage
10) Mixture that forms when oil and a water-based liquid are combined (example: mayonnaise)
A
Emulsion
B
Meringue
C
Egg foam
D
Stiff peaks
*select an answer for all questions
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