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Dairy Unit Review!
Game Code: 458485
English
26
Public
Milk and Cheese
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Which does not impact the aging/flavoring process of cheese?
Rennet
15
Which ingredient in cheese making causes the proteins to coagulate?
Rennet
10
What is added to blue veined cheeses to cause the veining?
Penicillium
25
_________________ is to add water to bring back to its original state.
reconstitute
10
_________________ is the burning of a dairy based food.
scorch
20
_________________ is to bring to maturity.
ripen
5
__________________ is to heat milk below the boiling point.
Scald
20
What temperature do you need to reach when scalding milk?
180 degrees
20
__________________ is when a liquid thickens or becomes a solid.
coagulate
5
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
15
Whole milk is the most nutrient dense milk choice.
True
10
Chocolate milk comes from brown cows.
False
5
If cheese has mold on it, you should immediately throw it away.
False
10
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
15
Blue cheese has extra calcium added to create the “blue” color.
False
20
The liquid portion while making cheese is called?
whey
10
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