Cheese Production: Milk Selection and Classification

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

1 pound of cheese and 8 pounds of whey

2 pounds of cheese and 7 pounds of whey

1 pound of cheese and 9 pounds of whey (correct)

5 pounds of cheese and 4 pounds of whey

What is the primary factor in the classification of cheese?

Type of milk used (correct)

Region of production

Aging process

Method of coagulation

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

Temperature and pressure

Acid and salt

Enzymes and heat

Enzymes and acid (correct)

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

It becomes more solid and compact Signup and view all the answers

What is the purpose of curing in cheese production?

To expose cheese to controlled temperature and humidity during aging Signup and view all the answers

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

Pig Signup and view all the answers

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

Moisture content over 80% Signup and view all the answers

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

Very hard cheese Signup and view all the answers

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

To separate the curds from the whey Signup and view all the answers

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

By flavor profile Signup and view all the answers

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

They have a water content ranging from 50 to 75% Signup and view all the answers

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

Curd treatment Signup and view all the answers

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

To enhance the texture and flavor Signup and view all the answers

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

Physical and chemical changes Signup and view all the answers

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

Colby cheese Signup and view all the answers

What is processed cheese made from?

Blending one or more varieties of cheese with other ingredients Signup and view all the answers

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

Select the best cheese and keep temperatures low and heating times short Signup and view all the answers

What is an additional criterion for grading Swiss cheese?

Salt level and eyes Signup and view all the answers

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

Steam expanding within the shell can cause them to burst Signup and view all the answers

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

To prevent the egg yolk from bursting Signup and view all the answers

What is the key difference between sweet and savory custards?

The level of sweetness Signup and view all the answers

Why do eggs deteriorate rapidly at room temperature?

Because they begin to deteriorate as soon as they are laid Signup and view all the answers

What is the distinguishing characteristic of baked custards?

They are poured into ungreased custard cups Signup and view all the answers

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

Overcooking the eggs Signup and view all the answers

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

The hot-start method starts with cold water, while the cold-start method starts with hot water. Signup and view all the answers

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

To ensure that the eggs are cooked at a safe internal temperature. Signup and view all the answers

Which of the following is a characteristic of custard preparation?

The use of a thick base made from a white sauce or pastry cream. Signup and view all the answers

What is the result of cooking eggs in a microwave?

Eggs that are cooked quickly and with minimal effort. Signup and view all the answers

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

The risk of the eggs becoming contaminated with bacteria. Signup and view all the answers

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

The type of egg mixture used in the dish. Signup and view all the answers

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

Prime Signup and view all the answers

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

To check the temperature of the pan Signup and view all the answers

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

Weeping Signup and view all the answers

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

To prevent the eggs from sticking to the pan Signup and view all the answers

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

The eggs will be too frothy Signup and view all the answers

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

To ensure the eggs are cooked evenly Signup and view all the answers