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.
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1751
1851
1951
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Ripening
Acidification
Milk pretreatment (homogenizing/pasteurizing)
Coagulating the milk
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Ripening
Acidification
Milk pretreatment
Salting
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Mozzarella
Parmesan
Morbier
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The curd may take several days to release the whey.
The seemingly dry cheese made from the curds of this milk may begin to leak whey weeks after it has been shaped and pressed.
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The fourth stomach of young ruminant animals such as cows
From certain plants
A genetically engineered substitute called chymosin
All of the above
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Salt adds flavor
Salt controls fermentation
Salt limits spoilage
All of the above
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False
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Mascarpone
Ricotta
Roquefort
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False
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Cheese is overripe
Cheese is underripe
Too much whey was drained
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False
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Goat's milk
Sheep's milk
Cow's milk
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Roquefort
Italian Gorgonzola
Havarti
English Stilton
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England
America
Holland
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Pasta filata
Ricotta
Granas
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Mozzarella
Provolone
Scamorza
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