Foods 1
- 1.
Many dairy products are fortified with which nutrient
- A.
Calcium
- B.
Riboflavin
- C.
Vitamin k
- D.
Vitamin d
Correct Answer
D. Vitamin d -
- 2.
Which dairy product has the fewest amount of calories per cup
- A.
Ice cream
- B.
Skim milk
- C.
Frozen yogurt
- D.
Sour cream
Correct Answer
B. Skim milk -
- 3.
How long can eggs be safely stored in refrigerators?
- A.
3 days
- B.
1 week
- C.
3 weeks
- D.
4 weeks
Correct Answer
D. 4 weeks -
- 4.
Which cooking procedure is most likely to form a skin on top of the hot cocoa?
- A.
Cooling with a lid on pot
- B.
Preheating the milk in microwave
- C.
Simmering in an uncovered pot
- D.
Stirring frequently
Correct Answer
C. Simmering in an uncovered pot -
- 5.
Which dairy product is a low fat substitute for sour cream and mayonnaise
- A.
Condensed milk
- B.
Cream cheese
- C.
Evaporated milk
- D.
Yogurt
Correct Answer
D. Yogurt -
- 6.
When milk is heated what is caused by the action of acids, tannins, enzymes and salt?
- A.
Boiling over
- B.
Curdling
- C.
Scorching
- D.
Scum formation
Correct Answer
B. Curdling -
- 7.
Which dairy product has part of the water removed
- A.
Butter
- B.
Evaporated milk
- C.
Pasteurized milk
- D.
Sour cream
Correct Answer
B. Evaporated milk -
- 8.
Which cheeses make the smoothest cheese sauce
- A.
Cheddar
- B.
Parmesan
- C.
Monterrey jack
- D.
American processed cheese
Correct Answer
D. American processed cheese -
- 9.
The main ingredients in sherbet are
- A.
Cream, fruit juice and sugar
- B.
Cream, milk, and sugar
- C.
Fruit juice and sugar
- D.
Fruit juice, milk, and sugar
Correct Answer
D. Fruit juice, milk, and sugar -
- 10.
To avoid scorching milk based foods
- A.
Cover during cooking
- B.
Stir occasionally
- C.
Use a double boiler
- D.
Use high heat
Correct Answer
C. Use a double boiler -
- 11.
Overcooked cheese is
- A.
Caramelized
- B.
Lower in nutritional value
- C.
Cooked with low heat
- D.
Tough and rubbery
Correct Answer
D. Tough and rubbery -
- 12.
Which is the equivalent to one cup of milk
- A.
1 oz. of cheddar cheese
- B.
1/2 cup of yogurt
- C.
1 cup of ice cream
- D.
2 cups of sherbet
Correct Answer
A. 1 oz. of cheddar cheese -
- 13.
Dairy products should be used
- A.
Before the fresh sale date
- B.
Until they develop a sour smell
- C.
Within a week of purchase
- D.
Within a week of the pull date
Correct Answer
D. Within a week of the pull date -
- 14.
An advantage of pasteurization is
- A.
Bacteria are destroyed
- B.
Fat is distributed evenly
- C.
Fat is removed
- D.
Vitamins are retained
Correct Answer
A. Bacteria are destroyed -
- 15.
Which cheese has the shortest shelf life
- A.
Cheddar cheese
- B.
Cottage cheese
- C.
Hard cheese
- D.
Parmesan cheese
Correct Answer
B. Cottage cheese -
- 16.
Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy is called a?
- A.
Thickener
- B.
Slurry
- C.
Roux
- D.
Syrup
Correct Answer
C. Roux -
- 17.
This mixture forms when you combine liquids that ordinarily do not mix
- A.
Substitute
- B.
Coagulum
- C.
Omelet
- D.
Emulsion
Correct Answer
D. Emulsion -
- 18.
When a person wants to limit their cholesterol when eating eggs, they can use a?
- A.
Souffle
- B.
Candling
- C.
Egg substitute
- D.
Use a meringue
Correct Answer
C. Egg substitute -
- 19.
Which food borne illness can one get if they eat a raw egg?
- A.
Salmonella
- B.
Botulism
- C.
Listeria
- D.
Campylobacter
Correct Answer
A. Salmonella -
- 20.
A beaten egg mixture that is cooked without stirring and served folded in half is known as
- A.
Scrambled eggs
- B.
Poached eggs
- C.
Hard boiled
- D.
Omelet
Correct Answer
D. Omelet -
- 21.
Soft clumps that is formed when eggs are cooked is called
- A.
Candling
- B.
Coagulum
- C.
Emulsion
- D.
Meringue
Correct Answer
B. Coagulum -
- 22.
A fluffy white mixture of beaten egg whites and sugar is called
- A.
Omelet
- B.
Emulsion
- C.
Meringue
- D.
Scrambled
Correct Answer
C. Meringue -
- 23.
Adding eggs to a hot mixture should be done through
- A.
Tempering
- B.
Candling
- C.
Emulsifying
- D.
Coagulation
Correct Answer
A. Tempering -
- 24.
Due to the eggs high nutrition content and its lower number of calories, eggs are called
- A.
Low nutrient dense food
- B.
Medium nutrient dense food
- C.
Nutrient dense food
- D.
Incomplete nutrient food
Correct Answer
C. Nutrient dense food -
- 25.
A cheese that is prepared, has a short shelf life and can be sold right away is called
- A.
Ripened cheese
- B.
Sticky cheese
- C.
Unripened cheese
- D.
Processed cheese
Correct Answer
C. Unripened cheese -
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Current Version
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Mar 19, 2022Quiz Edited by
ProProfs Editorial Team -
Mar 17, 2011Quiz Created by
Horsedreamer1942
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