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Team 2
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Teams
Name
Score
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25
×
Who discovered pasteurization?
Louie Pasteur
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20
×
__________________ is to heat milk below the boiling point.
Scald
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thief
Give points!
5
10
15
20
25
×
seesaw
Swap points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
baam
Lose 25 points!
Oops!
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eraser
Reset score!
Oops!
×
seesaw
Swap points!
Okay!
×
rocket
Go to first place!
Okay!
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banana
Go to last place!
Oops!
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banana
Go to last place!
Oops!
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shark
Other team loses 20 points!
Okay!
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gift
Win 15 points!
Okay!
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banana
Go to last place!
Oops!
10
×
If cheese has mold on it, you should immediately throw it away.
False
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15
×
Pre-shredding firm cheeses prior to preparing a dish will help speed up the cooking process and does not change the flavor or consistency.
False
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10
×
Milk, Rennet, Salt, and _________ are the four main ingredients used to make cheese.
cultures
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5
×
__________________ is when a liquid thickens or becomes a solid.
coagulate
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20
×
Unpasteurized milk is also called...
raw milk
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20
×
What temperature do you need to reach when scalding milk?
180 degrees
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10
×
The liquid portion while making cheese is called?
whey
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25
×
What is added to blue veined cheeses to cause the veining?
Penicillium
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15
×
Which does not impact the aging/flavoring process of cheese?
Rennet
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15
×
If there is mold on cheese, how far around the mold should you cut off to save the rest of the cheese?
1/4 inch
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10
×
_________________ is to add water to bring back to its original state.
reconstitute
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×
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