Test 2

Question 1

Cheese Making Process

Answer 1

pasteurized milk – add acid – starts to coagulate – add rennet starts to separate into

Question 2

CURDS

Answer 2

PROTEIN AND FATS

Question 3

WHEY

Answer 3

MILK SUGARS – VITAMINS AND MINERALS

Question 4

Cheese Facts 2

Answer 4

Other cheeses are formed with bacteria (Swiss/Emmentaler) or mold (France/ Roquetfort) *

Question 5

Cheese Firmness

Answer 5

Ranges from soft brie to hard parmesan

Question 6

Cottage cheese

Answer 6

soft curd – made almost daily short shelf life 5, 10 ,25 lb container

Question 7

PROCESSED CHEESES

Answer 7

American, Swiss, Cheddar
Made with a cheddar process – heated and formed into either 30 pound blocks or 5 lb loaf and sliced and wrapped
Emulsifiers added to allow for even melting – extended shelf life

Question 8

Pasteurized Processed Cheese

Answer 8

100%

Question 9

Pasteurized Processed Food

Answer 9

at least 51%

Question 10

Pasteurized Processed Product

Answer 10

less than 51%

Question 11

Vintage

Answer 11

in the US 95% of the wine came from the year listed on the bottle

Question 12

Varietal

Answer 12

states the name of the variety of grape used to make the wine at least 75% can be as high as 95%

Question 13

Wine ABV

Answer 13

Table wines usually avg 10 – 14% alcohol 14 to 24 % in dessert wines

Question 14

Brandy

Answer 14

distilled grapes

Question 15

French Cheeses

Answer 15

Roquefort, Camembert, Brie

Question 16

Italy Cheeses

Answer 16

Parmesan, Gorgonzola, Ricotta

Question 17

Dutch Cheeses

Answer 17

Edam, Gouda

Question 18

Swiss Cheeses

Answer 18

Emmentaler, Gruyere

Question 19

English Cheeses

Answer 19

Stilton, Cheshire

Question 20

German Cheeses

Answer 20

Limburger, Muenster

Question 21

Half and Half

Answer 21

not really classified as a cream product – it is a mixture of milk and light cream – its milk fat content is in the range of 10-12 %

Question 22

Light Cream

Answer 22

to be labeled cream the product has to have a minimum of 16% milk fat and the range is usually 16 – 18 %

Question 23

Cream

Answer 23

the range is 20 – 25% milk fat

Question 24

Coffee Creamers

Answer 24

individual ½ oz containers – packed with name of operation

Non- Dairy Creamers – packed similar – coffee mate – many different flavors

Question 25

Whipping Cream

Answer 25

Light 30% Heavy or Extra Heavy 36% or higher | Sour Cream – 18% with a lactic acid added

Question 26

BUTTER

Answer 26

is 80% milk fat

Question 27

Butter Sizes

Answer 27

Sold 30 pound cases – one pound blocks or ¼ pound sticks – 30 lb case 64 lb cube or tub – pats or patties – 5 lb boxes cut 70-96 per lb wrapped or on plastic

Question 28

Whipped butter

Answer 28

where air has been incorporated into the product to make it easier to spread

Question 29

Top grade is

Answer 29

AA

Question 30

MARGARINE

Answer 30

Looks like tastes like but it is not butter instead it is a vegetable oil based product – stabilized through a process called hydrogenation - less expensive –packaged the same – must be labeled as margarine

Question 31

ICE CREAM

Answer 31

Competitive – 10% milk fat Average – 12% -Premium – 15%

Question 32

French ice cream contains

Answer 32

egg solids

Question 33

Vanilla Ice Cream

Answer 33

only pure vanilla is used for flavoring

Question 34

Vanilla Flavored Ice Cream

Answer 34

pure vanilla and a fortifier used but vanilla predominates

Question 35

Artificially Flavored Ice Cream

Answer 35

the artificial or synthetic flavor predominates

Question 36

ICE MILK

Answer 36

milk fat is within 2 to 7%

Question 37

SHERBET

Answer 37

is a fruit juice added to milk - has 1% milk fat

Question 38

ICES

Answer 38

fruit juices – no milk fat 0%

Question 39

Composition of whole milk

Answer 39

``` Water – comprises most of the liquid Fat – minimum is 3 ¼% Protein – is called Casein Carbohydrate – Lactose Ash – assorted vitamins and minerals ```

Question 40

Milk is homogenized to

Answer 40

make the fat remain suspended in the solution

Question 41

Pasteurized to

Answer 41

destroy harmful bacteria by heating quickly at a high temperature

Question 42

Fortified by

Answer 42

adding vitamins usually A & D

Question 43

Eggnog

Answer 43

has ½% egg yolk solids

Question 44

Organic Milk

Answer 44

farmers use only organic fertilizers

Question 45

Skim

Answer 45

0.1% -0.5%

Question 46

Top Grade for

Answer 46

Milk is A

Question 47

Filled Milk

Answer 47

is where the milk fat has been substituted usually with a vegetable oil

Question 48

Buttermilk and Yogurt

Answer 48

Two milk products that have a bacteria culture that coagulates the protein

Question 49

SHOLLES

Answer 49

5 gallon box dispensers

Question 50

Cogs/Sales

Answer 50

Food Cost

Question 51

PRODUCE

Answer 51

45 DEGREES

Question 52

DAIRY AND MEAT

Answer 52

40 DEGREES

Question 53

SEAFOOD

Answer 53

30 DEGREES

Question 54

STAMP INFO

Answer 54

date/time – invoice or PO # - name of receiver – acceptance – rejection (along with credit slip) – assures quantity