Quiz on Milk and Cream Processing

Quiz on Milk and Cream Processing

10th Grade

30 Qs

quiz-placeholder

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Quiz on Milk and Cream Processing

Quiz on Milk and Cream Processing

Assessment

Quiz

Hospitality and Catering

10th Grade

Hard

Created by

Patrick Skrobe

Used 1+ times

FREE Resource

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the continuous phase in fresh milk?

Milkfat

Surfactant envelope

Milk

Air pocket

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What color represents the milkfat in the diagram?

White

Red

Yellow

Blue

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of the surfactant envelope in cream?

It traps air and water.

It limits cream mobility.

It helps fat particles to move.

It releases hydrophobic butterfat.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the dispersed phase in fresh milk?

Milk

Milkfat

Air pocket

Surfactant envelope

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What limits cream mobility in the diagram?

Milk

Surfactant envelope

Air pocket

Butterfat

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What phase is considered oil-in-water suspension?

Fresh milk

Creamline milk

Whipped cream

Butter

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What process is used to make sweet butter?

Fermentation

Pasteurization

Boiling

Freezing

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