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On Cooking - Dairy Products

43 Questions  I  24 Attempts  I  Created By vneely 936 days ago
A quiz based on the material in the "On Cooking" textbook by Labensky and Hause. Covers the dairy products chapter. It's not meant to be easy: It's meant to help me ace my tests in culinary school.
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Question Excerpt From On Cooking - Dairy Products
Q.1)  Ewe's milk has approximately
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Q.2)  Goat's milk has approximately
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Q.3)  Water buffalo's milk has approximately
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Q.4)  Lactose is a ________ that occurs naturally in mammalian milk; milk sugar.
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Q.5)  ________ is a Swiss specialty made with melted cheese, wine and flavorings; eaten by dipping pieces of bread into the hot mixture with long forks.
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Q.6)  Before Grade A milk can be sold, it must be pasteurized by holding it at a temperature of _____ for 15 seconds.
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Q.7)  Ultra-pasteurization is a process by which milk is heated to ______ for a very short time (2 to 4 seconds) in order to destroy virtually all bacteria. Most often used in whipping creams and individual creamers. This process extends the milk's shelf life dramatically.
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Q.8)  Ultra-high-temperature pasteurization (UHT) processing is a form of ultra-pasteurization in which milk is held at a temperature of ______ for 2 to 6 seconds. It is then packaged in sterile containers under sterile conditions and antiseptically sealed to prevent bacteria from getting in.

UHT gives milk a slightly cooked taste, but has no significant effect on the milk's nutritional value.
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Q.9)  ______ is a process by which fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid. This prevents the fat from clumping together and rising to the surface as a layer of cream.
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Q.10)  ______ or less-fat milk is a whole milk from which sufficient milkfat has been removed to produce a liquid with 2% milkfat.
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Q.11)  _______ or little-fat milk contains 1% milkfat.
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Q.12)  ______ milk, also referred to as fat-free, no-fat or skim milk, has had as much milkfat removed as possible. The fat content must be less than 0.5%.
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Q.13)  Freezing milk is not recommended.
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Q.14)  ___________ milk is produced by removing approximately 60 percent of the water from whole, homogenized milk. The concentrated liquid is canned and heat-sterilized. This results in a cooked flavor and darker color. This milk requires no refrigeration until opened, but should be stored in a cool place.
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Q.15) 
________ milk is similar to evaporated milk in that 60 percent of the water has been removed. Contains large amounts of sugar (40 to 45 percent). This milk is canned. The canning process darkens the color and adds a caramel flavor.
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Q.16)  Sweetened condensed milk may be substituted for whole or evaporated milk.
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Q.17)  ________ is made by removing virtually all the moisture from pasteurized milk. The lack of moisture prevents the growth of microorganisms and allows it to be stored for extended periods without refrigeration.
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Q.18)  Cream is a rich, liquid milk product containing at least ___ fat.
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Q.19)  Although unopened packages of milk powder can be stored for extended periods without refrigeration, once opened it becomes a potentially hazardous food and should be refrigerated at or below 41 degrees F.
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Q.20)  Why would you want to use cream instead of milk in certain recipes?
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Q.21)  ______ is a mixture of whole milk and cream containing between 10% and 18% milkfat. It is often served with cream or coffee, but does not contain enough fat to whip into a foam.
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Q.22)  ________ contains between 30% and 36% milkfat. It is generally used for thickening and enriching sauces and making ice cream. It can be whipped into a foam and used as a dessert topping or folded into custards or mousses to add flavor and lightness.
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Q.23)  ________ contains no less than 36% milkfat. It whips easily and holds its whipped texture longer than other creams. It must be pasteurized, but is rarely homogenized.
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Q.24)  Under proper conditions, sour cream will last up to _____ weeks.
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Q.25)  Butter contains...
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Q.26)  What is clarified butter?
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Q.27)  Butter is prone to rancidity. When it goes rancid, it will develop a harsh bitter taste and a deep yellow to brown color. To prevent this, butter should be stored between _______.
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Q.28)  Cheese is made from milk proteins known as _____.
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Q.29)  Cheeses are a product of their environment. Most fine cheeses cannot be reproduced outside their native locale.
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Q.30)  The development of cheese can be affected by the breed and feed of the milk animal, wild spores, molds in the air, and even wind currents.
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Q.31)  Fresh cheeses have an acidic, bitter taste.
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Q.32)  Soft cheeses are characterized by their...
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Q.33)  Firm cheeses are...
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Q.34)  _______ is an example of a goat's-milk cheese.
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Q.35)  ______________ is made from a combination of aged and green cheeses mixed with emulsifiers and flavorings, pasteurized and poured into molds to solidify. Manufacturers can thus produce cheeses with consistent textures and flavors. They will not age or ripen.
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Q.36)  ________ contains less natural cheese (but at least 51 percent by weight) and more moisture than regular processed cheese. Often vegetable oils and milk solids are added, making cheese food soft and spreadable.
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Q.37)  _________ is usually manufactured with dairy by-products and soy products mixed with emulsifiers, colorings and flavoring agents and enzymes. Although considerably less expensive than natural cheese, imitation cheese tends to be dense and rubbery, with little flavor other than that of salt.
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Q.38)  Cheese is best served cold.
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Q.39)  _______ is a cultured cream product popular in French cuisine. Thinner and richer than sour cream, with a similar tart and tangy flavor.
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Q.40)  Which cheese is NOT an example of a fresh or unripened cheese?
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Q.41)  Which of these is NOT an example of a soft cheese?
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Q.42)  Which of these is NOT an example of a semisoft cheese?
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Q.43)  Which of these is NOT an example of a firm cheese?
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