Test 3

Question 0

Scum formation

Answer 0

Film from not stirring constantly

Question 1

Scorched

Answer 1

Can occur if milk overheats

Question 2

Scalded

Answer 2

Milk heated to just below boiling

Question 3

Fresh cheese

Answer 3

Has not ripened or ages

Question 4

Ripened cheese

Answer 4

Aged cheese made by ripening agents such as bacteria mold yeast etc

Question 5

High fat dairy products

Answer 5

Half and half, heavy whipping cream, yogurt, sour cream, buttermilk,

Question 6

9 cheese families

Answer 6

cheddar
Dutch
Provolone
Whey
Swiss
 ripened
 unripened
Parmesan
Blue veined

Question 7

Cheddar

Answer 7

Cheddar and Colby jack

Question 8

Dutch

Answer 8

Gouda

Edam

Question 9

provolone

Answer 9

Mozzarella

Provolone

Question 10

whey

Answer 10

Gjetost

Ricotta

Question 11

Swiss

Answer 11

Gruyere

Swiss

Question 12

ripened

Answer 12

Brie
Muenster
Limburger

Question 13

unripened

Answer 13

Cottage cheese

Cream cheese

Question 14

Parmesan

Answer 14

Parmesan

Asiago

Question 15

Blue veined

Answer 15

Blue cheese
Stilton
Gorgonzola

Question 16

What is a roux

Answer 16

Equal amounts of flour and butter

Question 17

Properly prepare a white sauce

Answer 17

Make a roux and add milk and cheese

Question 18

Yolk

Answer 18

Round yellow portion

Question 19

Albumen

Answer 19

Holds together

Question 20

Chalaze

Answer 20

Hold yolk in place

Question 21

Air cell

Answer 21

Determined freshness

Question 22

Shell membrane

Answer 22

Holds shell

Question 23

Germinal disc

Answer 23

On yolk

Question 24

Sizes of eggs

Answer 24

A AA B M L XL Jumbo

Question 25

Nutrients in dairy

Answer 25

Protein vitamin abd

Question 25

Parts of an egg

Answer 25

Yolk air pocket shell germinal disc albumen yolk membrane shell membrane chalaze

Question 25

Function of cornstarch

Answer 25

Emulsifier and thickening agent