Name: _______________________

Milk and Dairy Foods Pretest

Directions: Answer the following statements as true or false, to the best of your
knowledge. Write a “T” for “True” or an “F” for “False”, or write the complete word in the
blank. For each statement that is false, explain why. This activity is to see what you
already know about cooking with dairy products.

T OR F

____ 1. When scalding milk, it is necessary to bring the milk to a full rolling boil.

____ 2. When milk curdles, the protein settles out in the form of white clumps.

____ 3. In baked custard, the egg acts as the thickening agent.

____ 4. Milk scum develops when milk is heated. The scum may be prevented by
heating the milk quickly on a high temperature.

____ 5. Milk and milk products should be cooked on a medium-high temperature to

prevent curdling.

____ 6. Scum formation on milk may be prevented by covering the pan during heating.

____ 7. Lumpy pudding is often caused by insufficient mixing of the sugar and the
cornstarch before adding the milk.

____ 8. Cornstarch or flour can be used to thicken pudding.

____ 9. To correctly bake custard, set the custard cups on a cookie sheet and bake on
the center rack in the oven.

____ 10. Pudding may scorch if it is not constantly stirred and if it is cooked over too
high a temperature.

FN41 Food and Nutrition I Summer 2018