Obj. 3.02 Question Preview (ID: 59661)


Dairy. TEACHERS: click here for quick copy question ID numbers.

When determining the freshness of milk, check the:
a) sell by date
b) taste of the milk
c) smell of the milk
d) color of the milk

Aaron wants to make a milkshake. What should he use to liquefy the ice cream and other ingredients?
a) blender
b) rolling pin
c) strainer
d) colander

How can calories be reduced when preparing dairy foods?
a) by choosing reduced fat and fat free versions
b) by using whole milk instead of 2% milk
c) by eating sundaes without nuts
d) by selecting yogurt with real fruit

Which dairy product contains the highest percentage of fat?
a) heavy cream
b) whole milk
c) skim milk
d) half-and-half

Which is considered a dry ingredient?
a) powdered milk
b) whole milk
c) reconstituted milk
d) lemon juice

The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?
a) homogenization
b) vitamin D fortification
c) pasteurization
d) scalding

The best dairy choices for weight reduction are:
a) fat free dairy products
b) imitation dairy foods
c) processed cheese
d) all dairy products

Which component of milk causes caramelization when heated?
a) lactose
b) fat
c) casein
d) vitamin A

Which is an example of dessert that uses dairy?
a) vanilla pudding
b) gelatin
c) apple pie
d) peanut butter cookies

Buttermilk and Kefir are examples of:
a) cultured milk products
b) whey
c) milk solids
d) nondairy foods

An example of food in the dairy section of MyPlate is:
a) skim milk
b) black eyee peas
c) corn on the cob
d) roast beef

Using too high cooking temperatures will cause milk to:
a) curdle and scorch
b) become creamier
c) harden and become sweeter
d) harden

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