Dairy - Chapter 16 GTGF

Dairy - Chapter 16 GTGF

9th - 12th Grade

32 Qs

quiz-placeholder

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Dairy - Chapter 16 GTGF

Dairy - Chapter 16 GTGF

Assessment

Quiz

Arts

9th - 12th Grade

Easy

Created by

Margaret Molz

Used 9+ times

FREE Resource

32 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which component of milk causes caramelization when heated?

casein

lactose

Vitamin A

fat

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which dairy product contains the highest percentage of fat?

heavy cream

whole milk

half-and-half

skim milk

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The milk fat in raw milk rises to the surface during storage. Which processing method will prevent this from occurring?

pasteurization

scalding

homogenization

Vitamin D fortification

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Using too-high cooking temperatures will cause milk to:

become creamier.

curdle and scorch.

harden.

harden and become sweeter.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The best dairy choices for weight reduction are:

all dairy products.

low-fat dairy products.

imitation dairy foods.

processed cheeses.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How can calories be reduced when preparing dairy foods?

by choosing reduced-fat and fat-free versions

by eating sundaes without nuts

by selecting yogurt with real fruit

by using whole milk instead of 2% milk

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is considered a dry ingredient?

lemon juice

powdered milk

reconstituted milk

whole milk

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