Cheese Production: Milk Selection and Classification

What is the approximate yield of cheese from 10 pounds of milk?

What is the primary factor in the classification of cheese?

What are the two main methods used to aid coagulation in cheese production?

What is the effect of increasing acidity on the texture of curd?

What is the purpose of curing in cheese production?

Which of the following animals is NOT commonly used for milk production in cheese-making?

What is the primary characteristic that distinguishes fresh cheeses from other types of cheese?

Which type of cheese is characterized by a water content of approximately 30% and a long aging process?

What is the primary purpose of the coagulation step in cheese production?

Which of the following is NOT a common way of classifying cheeses?

What is the characteristic of soft cheeses, such as Brie and Camembert?

Which step in cheese production involves treating the curds to separate them from the whey?

What is the primary purpose of adding cheese to various dishes?

During the curing period, what changes occur in the cheese?

What is the exception to the color criterion in USDA cheese grading?

What is processed cheese made from?

What are the two most important principles when preparing foods with cheese?

What is an additional criterion for grading Swiss cheese?

What is the primary reason for not microwaving whole eggs with intact shells?

What is the purpose of puncturing egg yolks with a toothpick or knife before microwaving?

What is the key difference between sweet and savory custards?

Why do eggs deteriorate rapidly at room temperature?

What is the distinguishing characteristic of baked custards?

What is the primary concern when cooking eggs in a microwave oven?

What is the primary difference between the hot-start and cold-start methods for cooking eggs?

What is the purpose of simmering temperatures when cooking eggs using moist heat?

Which of the following is a characteristic of custard preparation?

What is the result of cooking eggs in a microwave?

What is the primary concern when it comes to egg storage?

What is the primary difference between an omelet and a soufflé?

What is the term for sealing the pores of a pan's metal surface with a layer of heated-on oil?

What is the purpose of slowly heating a 9-inch heavy skillet or omelet pan to medium heat when making an omelet?

What is the term for the escape of liquid to the bottom of a meringue or the formation of pores filled with liquid?

What is the purpose of adding butter to the pan when making an omelet?

What is the result of not mixing the eggs well enough when making an omelet?

What is the purpose of loosening and tilting the omelet when it is almost dry on top and golden-brown underneath?