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