Garde Manger Chapter 8: Cheese

31 Questions | Total Attempts: 244

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Garde Manger Quizzes & Trivia

A practice quiz about cheeses based on chapter 8 in the Garde Manger textbook by the Culinary Institute of America. This quiz was made by a culinary student to prepare for a test. Questions were NOT taken from an actual school exam.


Questions and Answers
  • 1. 
    Processed cheeses are not expected to ripen.
    • A. 

      True

    • B. 

      False

  • 2. 
    It is believed that cow's milk was the first milk used to make cheese.
    • A. 

      True

    • B. 

      False

  • 3. 
    When was the first real cheese factory in America established?
    • A. 

      1751

    • B. 

      1851

    • C. 

      1951

  • 4. 
    The first cheese factory in America was opened by Jesse Williams in Rome, New York.
    • A. 

      True

    • B. 

      False

  • 5. 
    Colby is an American cheese.
    • A. 

      True

    • B. 

      False

  • 6. 
    Monterey Jack cheese was invented in America.
    • A. 

      True

    • B. 

      False

  • 7. 
    The decline in milk prices during the late 1980s and mid 1990s contributed to a great increase in small dairies.
    • A. 

      True

    • B. 

      False

  • 8. 
    What is the FIRST step in cheese-making?
    • A. 

      Ripening

    • B. 

      Acidification

    • C. 

      Milk pretreatment (homogenizing/pasteurizing)

    • D. 

      Coagulating the milk

  • 9. 
    What is the LAST step in cheese-making?
    • A. 

      Ripening

    • B. 

      Acidification

    • C. 

      Milk pretreatment

    • D. 

      Salting

  • 10. 
    This cheese is traditionally made by layering the richer milk collected in the evening with the leaner milk of the next day's first milking.
    • A. 

      Mozzarella

    • B. 

      Parmesan

    • C. 

      Morbier

  • 11. 
    What happens if you add too much acid to milk?
    • A. 

      The curd may take several days to release the whey.

    • B. 

      The seemingly dry cheese made from the curds of this milk may begin to leak whey weeks after it has been shaped and pressed.

  • 12. 
    For a sweeter curd, you should use an acid starter such as lemon juice instead of an enzyme starter such as rennet.
    • A. 

      True

    • B. 

      False

  • 13. 
    Where can you get rennet?
    • A. 

      The fourth stomach of young ruminant animals such as cows

    • B. 

      From certain plants

    • C. 

      A genetically engineered substitute called chymosin

    • D. 

      All of the above

  • 14. 
    Cutting the curd into small pieces will result in a soft, creamy cheese.
    • A. 

      True

    • B. 

      False

  • 15. 
    Why is salt important in cheese-making?
    • A. 

      Salt adds flavor

    • B. 

      Salt controls fermentation

    • C. 

      Salt limits spoilage

    • D. 

      All of the above

  • 16. 
    The drier the cheese, the longer its useful life.
    • A. 

      True

    • B. 

      False

  • 17. 
    Soft, fresh cheeses are unripened.
    • A. 

      True

    • B. 

      False

  • 18. 
    Ricotta literally means recooked.
    • A. 

      True

    • B. 

      False

  • 19. 
    This is a fresh cheese made by curdling heavy cream with citric acid.
    • A. 

      Mascarpone

    • B. 

      Ricotta

    • C. 

      Roquefort

  • 20. 
    Brie and Camembert are the least popular soft ripened cheese.
    • A. 

      True

    • B. 

      False

  • 21. 
    What does it mean if a soft ripened cheese is firm and chalky?
    • A. 

      Cheese is overripe

    • B. 

      Cheese is underripe

    • C. 

      Too much whey was drained

  • 22. 
    An overripe cheese can be identified by an ammonia odor.
    • A. 

      True

    • B. 

      False

  • 23. 
    Soft ripened cheese will continue to ripen after it is cut.
    • A. 

      True

    • B. 

      False

  • 24. 
    Roquefort is made strictly from which kind of milk?
    • A. 

      Goat's milk

    • B. 

      Sheep's milk

    • C. 

      Cow's milk

  • 25. 
    Which of the following are blue-veined cheeses?
    • A. 

      Roquefort

    • B. 

      Italian Gorgonzola

    • C. 

      Havarti

    • D. 

      English Stilton