Dairy Re-test

Question 1

Secondary processing of milk produces other dairy products. Identify two products…

Answer 1

Yoghurt
Cream
Ice cream

Question 2

Milk is produced by female mammals to feed their young. One of the uses of milk is to make cheese.
Name two types of milk which cheese is made from…

Answer 2

Cows
Buffalo
Goat

Question 3

State two nutrients found in cheese…

Answer 3

Protein 
Fat
Calcium
Vitamins A
Vitamin D
Vitamin B12

Question 4

Discuss how cheese can be used in a variety of dishes…

Answer 4

~To improve dishes e.g. Texture such a cheese and breadcrumbs on top of a cauliflower cheese.
~Can be used in savoury e.g. Cheese board quiche, lasagne.
~Can be used in sweet dishes-cheesecake
~Adds flavour
~Colour to dishes e.g. Cheese on toast

Question 5

There are many types of cheese. Identify a cheese for each of the following categories...
A. Fresh
B. Soft
C. Blue
D. Hard

Answer 5

A. Mozzarella
B. Brie
C. Stilton
D. Parmesan

Question 6

Identify two secondary processing methods that are done to milk to turn it into cheese.

Answer 6

Heating milk.
Draining
Salting
Cutting

Question 7

Cheese is made up of Coagulation milk, proteins and fats. What does the term ‘coagulation’ mean?

Answer 7

Irreversible change in proteins from a liquid to a solid.

Question 8

Describe two changes that could be made to a recipe to reduce the fat content in the milkshake. 
150g strawberries 
250g vanilla ice cream
100ml whole milk
25g caster sugar

Answer 8

Remove/reduce ice cream with a lower fat alternative.
Replace whole milk with Semi-skimmed or Skimmed milk
(must name the milk)

Question 9

State one change to the recipe to make the milkshake suitable for someone who is lactose intolerant.

Answer 9

Used goats milk instead of whole milk

Question 10

A milk that is heated to a temperature of at least 135° for one second. It can be stored, unopened at room temperature for months…

Answer 10

UHT

Question 11

Milk that is produced by evaporating all the water off. This milk is concentrated by spraying it into a chamber of hot air which causes the milk drops to the floor in a fine powder.

Answer 11

Dried milk powder

Question 12

Milk that is treated to a temperature of around 50°, homogenised, then poured into glass bottles and airtight sealed. They are heated of 110° - 130° 10-30 mins

Answer 12

Sterilised

Question 13

50% of the water is evaporated from the milk which is then homogenised and poured into cans. Heated for 10 mins to high temp. It gives a caramel flavour and richer colour.

Answer 13

Evaporated

Question 14

Milk is heated to a temp of 100-115° for 2 minutes, homogenised and sweetened with sugar. It’s evaporated to a temp of 55-50°, cooled rapidly and canned. Used to make toffee and caramel

Answer 14

Condensed

Question 15

The raw milk is heated to 75° for 25 secs and rapidly cooled to 5°. The milk is often then homogenised. This milk has a short shelf life.

Answer 15

Pasteurised

Question 16

Fresh milk is often pasteurised. Why is this to done?

Answer 16

To kill harmful bacteria

Question 17

Identify the type of percentage to the type of pasteurised milk... 
3.9%            1% milk 
1%               Skimmed 
1.7%            Semi-skimmed 
0-0.5%        Whole milk

Answer 17

3.9%- Whole milk
1%- 1% milk
1.7%- semi Skimmed
0-0.5% Skimmed

Question 18

Fresh milk is often homogenised. How is this process done AND why is this done?

Answer 18

Homogenisation forces pasteurised milk under pressure through a fine serve.
It’s dons to break up the cream into smaller particles so it’s evenly distributed through the milk.

Question 19

Yoghurt can be a useful commodity for a chef. Identify three ways that chefs could use Yoghurt in savoury dishes…

Answer 19

In curries to add creaminess and cool down.
In marinades e. g. Chicken tick a masala
Healthier salad dressing e.g. Coleslaw
Stir into soups or sauces

Question 20

Assess the nutritional value of dairy foods in the diet [6]

Answer 20

Protein - for growth and repair
Calcium - for bones and teeth, particularly during childhood.
Vitamin A- for good eyesight and immune system