2.5 🖇 Cheese in Food Preparation

Question 1

U.S Grade AA

Answer 1

fine highly pleasing cheddar flavor, smooth, compact, uniform color

Question 2

grating or chopping increases surface area and increases the ease and speed with which it melts

Answer 2

Shred ability

Question 3

the higher the fat and moisture contents are; the greater _______

Answer 3

Melt ability

Question 4

occurs in high-fat cheeses by releasing free fat and glistens on the surface

Answer 4

Oiling Off

Question 5

formation of bubbles that may brown or pop; large blisters tend to form when using excessively aged cheese; small blisters may be a sign that the
cheese has not been aged very long

Answer 5

Blistering

Question 6

result of the Maillard reaction; too much browning occurs if there is an excess of sugars, amino acids, or lactose

Answer 6

Browning

Question 7

depends on its concentration of calcium phosphate and its protein network structure; a tough, grainy texture results from the presence of too much calcium; a soft texture results from too much protein breakdown during aging

Answer 7

Stretchability

Question 8

▪ High heat or prolonged cooking toughens cheese proteins and causes the fat to separate out, creating an oily, stringy, and inferior product.

Answer 8

True

Question 9

▪ Cheeses used in sauces and other dishes should be added during the last stages of preparation to prevent separation.

Answer 9

True

Question 10

▪ Adding a pinch of dry mustard to cheese sauces helps to bring out their flavor.

Answer 10

True

Question 11

▪ Most cheeses (semi-hard and hard) reach their full flavor when taken out of the refrigerator and allowed to reach room temperature before serving.

Answer 11

True

Question 12

▪ Cream cheese, cottage cheese, and other unripened cheeses should always be served chilled.

Answer 12

True