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