Chapter 25 Sample Test Questions

Multiple Choice

1. Milk that has been heat treated to kill disease-causing organisms is called
(a) certified.
(b) homogenized.
(c) pasteurized.
(d) fortified.

2. Whipping cream has a fat content of

(a) 10-12 percent.
(b) 16-22 percent.
(c) 28-33 percent.
(d) 32-40 percent.

3. Which of the following causes milk to curdle?

(a) acids
(b) tannins
(c) heat
(d) all of the above.

4. Which of the following is not an example of unripened cheese?

(a) cottage cheese.
(b) cream cheese.
(c) munster cheese.
(d) pot cheese.

5. Which of the following is not a soft-ripened cheese?

(a) Brie
(b) Gruyère
(c) Liederkranz
(d) Camembert

6. Which of the following is an example of a blue cheese?

(a) Stilton
(b) Liederkranz
(c) Edam
(d) Fontina

7. Coffee made in an urn requires a brewing time of

(a) 2-4 minutes.
(b) 4-6 minutes.
(c) 6-8 minutes.
(d) 8-10 minutes.
8. Proper proportions for brewing coffee are one pound of coffee (500 grams of coffee) to
(a) one gallon of water (4 liters).
(b) two quarts of water (2 liters).
(c) two gallons of water (8 liters).
(d) four gallons of water (16 liters).

9. Proper water temperature for brewing coffee is

(a) 160-180ºF (70-82ºC).
(b) 195-200ºF (90-93ºC).
(c) 212ºF (100ºC)
(d) none of the above.

10. To hold coffee for service

(a) hold it at 185-190ºF (85-88ºC) for no more than 30 minutes.
(b) hold it at 185-190ºF (85-88ºC) for up to 4 hours.
(c) hold it at 200-212ºF (93-100ºC) for up to 1 hour.
(d) refrigerate, then reboil at service time.

11. _________________________ consists of 3.5% fat, 8.5% nonfat milk solids, and 88% water.
(a) Skim milk
(b) Whole milk
(c) Low-fat milk
(d) Half-and-half

12. Raw milk __________.

(a) is is pasteurized before it is sold
(b) is may contain disease-causing bacteria
(c) is milk fresh from the dairy animal, before any processing
(d) all of the above

13. __________ is a type of fermented milk.

(a) Yogurt
(b) Condensed milk
(c) Evaporated milk
(d) Homogenized milk

14. Which of the following is not a problem associated with cooking milk and cream products?
(a) curdling
(b) scorching
(c) evaporation
(d) formation of scum or skin

15. Cream with a fat content of _____% or more can be whipped to a foam.
(a) 10
(b) 20
(c) 25
(d) 30

16. Clarified butter has had its __________ removed.

(a) fat
(b) salt
 (c) milk solids
(d) cholesterol

17. ____________________contains approximately 80% fat.

(a) Butter
(b) Margarine
(c) Both a and b
(d) Neither a nor b

18. __________ may contain rennet.

(a) Butter
(b) Cream
(c) Cheese
(d) Yogurt

19. Which of the following combinations is correct?

(a) bacteria-ripened from the inside → Roquefort and Stilton
(b) washed-rind → Limburger and Liederkranz
(c) blue-veined → Brie, Camembert, and St. André
(d) mold rind → Cheddar, Swiss, Gouda, and Parmesan

20. __________ is not a major component of cheese.

(a) Fat
(b) Water
(c) Protein
(d) Carbohydrate

21. Milk from ________________ is used in Italy to make a kind of mozzarella that is softer and more
delicate than regular mozzarella.
(a) cows
(b) goats
(c) sheep
(d) water buffaloes

22. Camembert is __________.

(a) hard enough to grate
(b) creamy and flavorful
(c) strongly aroma
(d) similar in taste to Roquefort

23. Which of the following is not a blue-veined cheese?

(a) Stilton
(b) Provolone
(c) Roquefort
(d) Gorgonzola

24. Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.
(a) cows
(b) goats
(c) Guernseys
(d) Sheep
25. Processed cheeses __________ natural cheeses.
(a) contain one or more
(b) do not keep as well as
(c) are ripened or aged longer than
(d) are stronger in flavor and have a superior texture than

26. Which of the following statements about cheese is correct?

(a) The longer a cheese has aged, the shorter time it will keep fresh.
(b) For maximum flavor, it is important to always serve cheese chilled.
(c) When serving a grated cheese, it is always best to grate the cheese immediately before serving it.
(d) To release the maximum flavor during cooking, it is important to use high temperatures when
cooking with cheese.

27. When cooking with cheese, it is important to remember that __________.

(a) aged cheeses melt more slowly than young cheeses
(b) cheese becomes tough and stringy when heated too much
(c) young cheeses add more flavor to foods than aged cheeses
(d) all of the above

28. Coffee is grown in all the following countries or regions except __________.
(a) Africa
(b) Norway
(c) Columbia
(d) Indonesia

29. Espresso is associated with all the following except __________.

(a) small cup
(b) after dinner
(c) strong and dark
(d) equal amounts of coffee and milk

30. When making coffee, it is important to __________.

(a) always brew with water that is between 220-230°F (105-110°C)
(b) use 500 grams of coffee for each 7.5-10.5 liters of water (one pound of coffee for each 2 to 2 1/2
gallons of water)
(c) avoid the use of tap water (i.e., use only chemically softened water)
(d) hold the coffee at no more than 160°F (70°C) for no more than three hours

31. When making tea, it would be a mistake to __________.

(a) use a stainless steel teapot
(b) let the tea steep for more than one minute
(c) use less than one teaspoon of tea per cup
(d) all of the above

32. Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening.
(a) ultra-pasteurized
(b) UHT
(c) homogenized
(d) None of the above. Milk should always be refrigerated
33. Cheese labeled “triple-crème” contains how much fat?
(a) At least 30%
(b) At least 50%
(c) At least 60%
(d) At least 75%

34. ______________________ can be defined as a cheese that is made on the farm where the dairy
animals are raised, using milk from only those animals.
(a) Specialty cheese
(b) Artisan cheese
(c) Farmstead cheese
(d) Limited-production cheese

35. The ingredients in a chai beverage are _________________ .

(a) milk, tea, spices, sugar
(b) black tea, spices
(c) espresso, steamed milk
(d) herbal tea, sugar, milk

36. Most of the world’s finest coffees are made from the variety called ___________ .
(a) Mocha
(b) Java
(c) Robusta
(d) Arabica

37. If crème fraîche is not available, you can easily make a similar product of you have ____________
and ________________ on hand.
(a) milk, butter
(b) heavy cream, sour cream
(c) buttermilk, heavy cream
(d) yogurt, half-and-half

True/False

38. Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.
39. For proper whipping, heavy cream and all equipment should be well chilled.
40. Roquefort cheese is made from sheep’s milk.
41. In general, aged cheese keeps longer than uncured cheese.
42. Cheeses should be stored unwrapped to allow for air circulation.
43. For best flavor, ripened cheeses should be served well chilled.
44. The fat content of a cheese, listed as a percentage, refers to how much fat the cheese would contain
if all the moisture were removed from it.
45. Low temperatures should generally be used when cooking with cheese.
46. The process that changes fresh cheese curds into aged cheeses is called ripening.
47. Espresso is a strong, dark coffee made from heavily roasted coffee beans.
48. Coffee urns should be cleaned once a week.
49. A latte consists of equal parts espresso coffee and steamed milk.
Answers to Test Questions

1. c 11. b 21. d 31. c 41. T

2. d 12. d 22. b 32. b 42. F
3. d 13. a 23. b 33. d 43. F
4. c 14. c 24. b 34. c 44. T
5. b 15. d 25. a 35. a 45. T
6. a 16. c 26. c 36. d 46. T
7. b 17. c 27. b 37. c 47. T
8. c 18. c 28. b 38. T 48. F
9. b 19. b 29. d 39. T 49. F
10. a 20. d 30. b 40. T