Understanding Food Principles And Preparation 5th Edition By Amy Christine Brown – Test Bank

Test Bank[1] for Chapter 11 – Cheese

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

Multiple Choice

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

ANS: c       DIF: Knowledge-based                         REF: 233

2. Cheeses are classified by all of the following characteristics except
3. milk source.
4. moisture content.
5. processing method.
6. size.

ANS: d       DIF: Knowledge-based                         REF: 233

3. Which of the following cheeses is not classified as a “fresh” cheese?
4. Brie
5. cream
6. farmer’s
7. feta
8. ricotta
9. pot

ANS: a       DIF: Knowledge-based                         REF: 234

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?
5. soft
6. semi-hard
7. hard
8. fresh

ANS: d       DIF: Knowledge-based                         REF: 234

5. Hard cheese contains a moisture content ranging from
6. 20 to 30 percent.
7. 30 to 40 percent.
8. 40 to 50 percent.
9. 50 to 75 percent.

ANS: b       DIF: Knowledge-based                         REF: 234

6. Which of the following is not a characteristic of Parmesan and Romano cheeses?
7. aged the longest of all cheeses
8. water content of approximately 30 percent
9. easily sliced
10. easily grated or crumbled
11. none of the above; these are all characteristics of Parmesan and Romano

ANS: c       DIF: Knowledge-based                         REF: 235

7. Roquefort, Muenster, Gouda, Port du Salut, Gorgonzola, and Stilton are considered _____ cheeses.
8. very hard
9. fresh
10. semi-hard
11. soft

e    hard

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

ANS: c       DIF: Knowledge-based                         REF: 234

8. Which of the following is not a basic step in curd treatment?
9. cutting and heating
10. salting
11. knitting
12. pressing
13. curing

ANS: e       DIF: Knowledge-based                         REF: 237

9. The yield of ten pounds of milk is approximately _____ pound(s) cheese and _____ pounds whey, respectively.
10. one; nine
11. two; eight
12. three; seven
13. four; six

ANS: a       DIF: Knowledge-based                         REF: 235

10. Which step in the process of cheese production has the greatest impact on the classification of cheese?
11. coagulation of the curd
12. curd treatment
13. curing and ripening
14. milk selection

ANS: d       DIF: Knowledge-based                         REF: 235

11. Currently the Food and Drug Administration (FDA) requires pasteurization for certain cheeses, but allows the use of raw milk (unpasteurized) to make _____ cheese if it is aged for at least _____.
12. feta; 20 to 40 days
13. Camembert; 40 to 50 days
14. cheddar; 60 days
15. Parmesan; 90 days

ANS: c       DIF: Knowledge-based                         REF: 235

12. Which of the following cheeses is among the most common fat-free (non-fat) cheeses available?
13. ricotta
14. mozzarella
15. Brie
16. Camembert
17. Swiss and Muenster
18. both a and b
19. both c and d

ANS: f        DIF: Knowledge-based                         REF: 237

13. Which of the following enzymes is most commonly used to coagulate milk in cheese making?
14. fermentation-produced chymosin
15. bovine pepsin
16. porcine pepsin
17. calf chymosin

ANS: a       DIF: Knowledge-based                         REF: 236

14. _____ cheese is an excellent substitute for cheese normally used to make cheesecake or other high-fat foods, because it lowers the fat and takes on the other ingredients’ flavors.
15. Cottage
16. Farmer’s
17. Pot
18. Yogurt

ANS: d       DIF: Knowledge-based                         REF: 237

15. _____ cheese is usually not aged because its high acidity inhibits the bacterial and mold growth that characterizes the aging process.
16. Acid-coagulated
17. Enzyme-coagulated
18. High-fat
19. Low-fat

ANS: a       DIF: Knowledge-based                         REF: 237

[1] By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions reformatted for printing out as a test) is provided at the end of this document.