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Dairy Bowl > 2016 INT & SR Questions Submitted > Flashcards

2016 INT & SR Questions Submitted Flashcards

1
Q

Pressato is the name used to describe what variety of asiago cheese?

A

fresh Asiago

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2
Q

Name one of the animals whose milk is used to produce blue cheese.

A

cow, sheep, goat

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3
Q

Orange cheddar cheese is colored with what natural dye?

A

annatto

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4
Q

What is the optimal aging period for cheddar cheese?

A

5-6 years

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5
Q

At room temperature, what is the texture and consistency of cream cheese?

A

spreads easily with a smooth, creamy texture

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6
Q

Which cheese was formally accepted in 2002 as a Greek only cheese

A

feta

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7
Q

Which tangy cheese, common in the Middle East and Mediterranean countries, is so strong that some consumers find it disagreeable?

A

goat cheese

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8
Q

What product can not be used to make curds for vegetarian cheese?

A

rennet

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9
Q

The large holes in Swiss cheese are produced by the release of what gas?

A

carbon dioxide

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10
Q

Why is goat cheese more common than cow’s milk cheese in the Middle East, Africa and in some Mediterranean countries?

A

because goats can survive in these areas and cows cannot

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11
Q

What vitamin is not required to be added to whole milk?

A

Vitamin D

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12
Q

An 8 ounce glass of what type of milk contains 100 calories and 2.5 grams of fat?

A

low-fat milk

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13
Q

How does a consumer know that milk has been fortified with vitamins?

A

it must be stated on the label

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14
Q

How many calories does an 8 ounce glass of fat-free milk contain?

A

80 calories

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15
Q

The term “organic” on a milk label refers to what?

A

farm practices

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16
Q

Sweetened condensed milk is usually sweetened with what?

A

sucrose

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17
Q

Which fat-soluble vitamins are found in milk fat?

A

Vitamins A, D, E, K

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18
Q

Light cream may also be know by what two other names?

A

table cream, coffee cream

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19
Q

A dairy product that contains not less than 36% milk fat must be labeled as what?

A

heavy cream or heavy whipping cream

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20
Q

A creaming mixture or dressing is added to what to produce cottage cheese?

A

dry curd cottage cheese

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21
Q

Yogurt is created by culturing milk and cream products with what type of bacteria?

A

lactic acid-producing bacteria

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22
Q

Evaporated milk contains not less than what percent of milkfat?

A

not less than 6.5% milkfat

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23
Q

What frozen dairy product must contain a minimum of 10% milkfat and 1.4% egg yolk solids?

A

frozen custard or french ice cream

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24
Q

What is the daily recommended number of servings of dairy for children aged 4-8 years?

A

2 1/2 cups

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25
Q

How much cottage cheese counts as one cup of dairy?

A

2 cups

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26
Q

Casein, the protein found only on milk, contains all 9 of the essential what?

A

amino acids

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27
Q

Milk provides what two minerals in approximately the same ratio as found in bone?

A

calcium and phosphorus

28
Q

The mission of National All-Jersey, Incorporated is to increase the value and demand for what dairy product?

A

Jersey milk

29
Q

Based on dairy sales, what is the top dairy company in the world?

A

Nestle of Switzerland

30
Q

Calcium plays an important role in helping blood to what?

A

clot

31
Q

Which of the vitamins provided by milk helps maintain normal vision and skin, helps regulate cell growth and maintains the integrity of the immune system?

A

Vitamin A

32
Q

Which of the B vitamins helps build red blood cells that carry oxygen from the lungs to working muscles?

A

VItamin B12

33
Q

What percent of the daily value of Vitamin D is provided by milk?

A

25%

34
Q

In what mountain range is the Asiago HIgh Plateau located?

A

Italian Alps

35
Q

How does mature Asiago cheese compare to fresh Asiago in terms of color and texture?

A

mature Asiago is more yellow in color and somewhat grainy in texture

36
Q

Describe the characteristic flavor of blue cheese.

A

sharp and a bit salty

37
Q

At what age does the sharpness of old cheddar cheese becomes noticeable?

A

12 months

38
Q

The process of ripening cheese extends what?

A

shelf life

39
Q

Feta cheese can be made from which animal’s milk?

A

sheep’s milk or sheep and goat’s milk

40
Q

What causes the strong flavor found in goat cheese and how can it be reduced?

A

hormones, can be lessened by keeping nanny goats away from male billy goats

41
Q

What two types of rennet are used by cheese producers?

A

microbial and vegetarian

42
Q

How does the dairy industry use fig tree bark, thistle and mallow?

A

as a coagulant

43
Q

Microbial rennet consists of enzymes that come from what two origins?

A

bacterial and fungal

44
Q

Although not required, vitamin D may be added to whole milk at what ratio?

A

400 IU per quart

45
Q

Why must reduced-fat, low-fat and skim milk be fortified with vitamins A and D?

A

because they are removed with the milk fat

46
Q

All milk varieties must contain at least how many International Units of vitamin A?

A

2000 IU per quart

47
Q

An 8 ounce glass of low-fat milk contains how many calories and how many grams of fat?

A

100 calories and 2.5 g of fat

48
Q

A glass of low-fat milk contains 100 calories. About how many calories are in a glass of low-fat chocolate milk?

A

135 calories

49
Q

What additive to sweetened condensed milk prevents spoilage?

A

sucrose

50
Q

What are the two primary proteins found in milk?

A

casein and lactalbumin

51
Q

When cheese curd is formed by the addition of acidifiers, this process is known by what term?

A

direct acidification

52
Q

Nonfat dry milk must contain not more than what percent by weight of moisture?

A

5%

53
Q

Frozen custard must contain 10 percent milkfat and at least what percent egg yolk solids?

A

1.4% egg yolk solids

54
Q

Name one of the lactic acid-producing bacteria used to culture yogurt.

A

lactobacillus bulgaricus, streptococcus thermophilus

55
Q

By federal law, before the addition of bulky ingredients, ice cream must contain at least what percent milkfat?

A

10% milkfat

56
Q

What dairy product contains between 1 and 2% milkfat and weighs a minimum of 6 pounds to the gallon?

A

sherbert

57
Q

One slice of processed cheese is equivalent to how many cups?

A

1/3 cup

58
Q

How much ricotta cheese counts as a cup in the dairy group?

A

1/2 cup ricotta

59
Q

What type of protein constitutes about 18% of the protein content of milk?

A

whey proteins

60
Q

In adults, a calcium deficiency, along with other factors, may result in bone deterioration known as what?

A

osteoporosis

61
Q

What company is the largest processor and distributor of milk and dairy products in the U.S.?

A

Nestle USA

62
Q

Name one of the dairy organizations under the Dairy Management, Inc. (DMI) umbrella.

A

American Dairy Association, National Dairy Council, U.S. Dairy Export Council

63
Q

Give one function of potassium in the body.

A

regulates the body’d fluid balance, maintain normal blood pressure, needed for muscle activity and contraction

64
Q

Which of milk’s nutrients helps strengthen bones and generates energy in the body’s cells?

A

phosphorus

65
Q

Which of milk’s nutrients is involved in the metabolism of sugars and fatty acids?

A

niacin

66
Q

Which of milk’s vitamins helps build red blood cells?

A

Vitamin B12

Dairy Bowl (57 decks)

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