Understanding Food Principles and Preparation 4th (fourth) Edition by Brown, Amy Christine – Test bank

Test Bank[1] for Chapter 11 – Cheese

Ans.  K/A  Page(s)                                        K = knowledge-based, A = application-based

Multiple Choice

c       K       232                 1.   Cheese is

1. a cultured food made from milk.
2. a fermented food made from milk.
3. a preserved food made from the curd of milk.
4. whey and curds made into a semi-solid mixture which is then dried.

d       K       233                 2.   Cheeses are classified by all of the following characteristics except

1. milk source.
2. moisture content.
3. processing method.
4. size.

a       K       233                 3.   Which of the following cheeses is not classified as a “fresh” cheese?

1. Brie
2. cream
3. farmer’s
4. feta
5. ricotta
6. pot

d       K       233                 4.   Which of the following cheeses is also called country cheese and is mild tasting and highly perishable because its moisture content is over 80 percent?

1. soft
2. semi-hard
3. hard
4. fresh

b       K       234                 5.   Hard cheese contains a moisture content ranging from

1. 20 to 30 percent.
2. 30 to 40 percent.
3. 40 to 50 percent.
4. 50 to 75 percent.

c       K       234                 6.   Which of the following answers is not a characteristic of Parmesan and Romano cheeses?

1. aged the longest of all cheeses
2. water content of approximately 30 percent
3. slices easily
4. easily grated or crumbled

e          none of the above answers is correct

c       K       234                 7.   Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.

1. very hard
2. fresh
3. semi-hard
4. soft

e    hard

1. Each cheese varies in its classification. All the above answers are correct.

e       K       234                 8.   Which of the following is not a basic step in curd treatment?

1. cutting and heating
2. salting
3. knitting
4. pressing
5. curing

a       K       234                 9.   The yield of ten pounds of milk is approximately _____ pound(s) cheese and _____ pounds whey, respectively.

1. one; nine
2. two; eight
3. three; seven
4. four; six

d       K       234                 10. Which step in the process of cheese production has the greatest impact on the classification of cheese?

1. coagulation of the curd
2. curd treatment
3. curing and ripening
4. milk selection