Foods 1 - Obj 7.04

Which procedure is MOST likely to form a skin on top of hot cocoa?
1. Cooling with a lid on the container
2. Preheating the milk in the microwave
3. Simmering in an uncovered container
4. Stirring frequently
Many dairy products are fortified with which nutrient?
1. Calcium
2. Riboflavin
3. Vitamin A
4. Vitamin D
Which dairy product has the LOWEST fat content?
1. Evaporated milk
2. Half 'n half
3. Sour cream
4. Yogurt
Which dairy product has part of the water removed?
1. Butter
2. Evaporated milk
3. Pasteurized milk
4. Sour cream
Which cheese has the shortest shelf life?
1. Cheddar
2. Cottage
3. Hard
4. Mozzarella
Which cheese makes the smoothest cheese sauce?
1. Cheddar
2. Monterey Jack
3. Parmesan
4. Processed
The MAIN ingredients in sherbet are:
1. Cream, fruit juice, and sugar.
2. Cream, milk, and sugar.
3. Fruit juice and sugar.
4. Fruit juice, milk, and sugar.
When milk is heated, what is caused by the action of acids, tannins, enzymes, and salts?
1. Boiling over
2. Curdling
3. Scorching
4. Scum formation
The MAIN ingredient in a skin that forms on heated milk is:
1. Fat.
2. Milk sugar.
3. Minerals.
4. Protein.
To AVOID scorching milk-based foods:
1. Cover during cooking.
2. Stir occasionally.
3. Use a double boiler.
4. Use high heat.
Which dairy product is a low fat substitute for sour cream and mayonnaise?
1. Condensed milk
2. Cream cheese
3. Evaporated milk
4. Yogurt
To AVOID curdling, milk should be:
1. Cooked rapidly.
2. Cooked with a small amount of salt.
3. Cooked with low heat.
4. Mixed with an acid.
What destroys riboflavin in milk?
1. Acid
2. Light
3. Plastic
4. Water
Which is a cultured milk product?
1. Condensed milk
2. Half ‘n half
3. Sour cream
4. Whipping cream
If a product is labeled low fat, the fat content per serving must be:
1. Half the fat content of the original food.
2. Less than ½ g.
3. Ten percent of the total calories.
4. Three grams or less.
To make sweetened whipped cream:
1. Add sugar before beating the cream.
2. Add sugar gradually throughout the beating process
3. Gradually add sugar after the whipped cream is thick.
4. Use heavy whipping cream that is naturally sweet.
Overcooked cheese is:
1. Caramelized.
2. Lower in nutritional value.
3. Not safe to eat.
4. Tough and rubbery
Which is equivalent to a one cup serving of milk?
1. 1 oz cheddar cheese
2. ½ c yogurt
3. 1 c ice cream
4. 1 ½ c sherbet
Dairy products should be used:
1. Before the fresh sale date.
2. Until they develop a sour smell.
3. Within a week of purchase.
4. Within a week of the fresh sale date.
Which ingredient is a low fat alternative to sour cream in baked goods?
1. Buttermilk
2. Evaporated milk
3. Whipping cream
4. Yogurt
An advantage of pasteurization is:
1. Bacteria are destroyed.
2. Fat is distributed evenly.
3. Fat is removed.
4. Vitamins are retained.
Which dairy product has the fewest amounts of calories per cup?
1. Ice cream
2. Skim milk
3. Frozen yogurt
4. Sour cream
Dairy products are a good source of which nutrient?
1. Vitamin A
2. Vitamin C
3. Potassium
4. Sodium

Foods 1 - Obj 7.04

Quiz