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MCQs

Total Questions : 120 | Page 5 of 12 pages
Question 41. Curd is the _______________during the cheese making process.
  1.    A region which supplies substantial components required
  2.    Material found in the stomach of young calves necessary
  3.    Liquid portion at the bottom on the container that is hard to dispose of
  4.    From Custard-like substance formed at the top of the container
 Discuss Question
Answer: Option D. -> From Custard-like substance formed at the top of the container
Answer: (d).From Custard-like substance formed at the top of the container
Question 42. Butter is made from the milk and/or cream and must contain a minimum of?
  1.    5% fat
  2.    20% fat
  3.    50% fat
  4.    80% fat
 Discuss Question
Answer: Option D. -> 80% fat
Answer: (d).80% fat
Question 43. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?
  1.    Mines in Eastern China
  2.    Microscopic plants growing the ocean
  3.    Inside the stomach of young claves
  4.    Composted cow manure treated with UV rays
 Discuss Question
Answer: Option C. -> Inside the stomach of young claves
Answer: (c).Inside the stomach of young claves
Question 44. Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.
  1.    20%
  2.    30%
  3.    50%
  4.    70%
 Discuss Question
Answer: Option C. -> 50%
Answer: (c).50%
Question 45. Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.
  1.    20%
  2.    50%
  3.    80%
  4.    100%
 Discuss Question
Answer: Option C. -> 80%
Answer: (c).80%
Question 46. Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?
  1.    1 week
  2.    3-4 weeks
  3.    6-8 weeks
  4.    10-12 weeks
 Discuss Question
Answer: Option B. -> 3-4 weeks
Answer: (b).3-4 weeks
Question 47. Cultured sour cream is required by Federal standards to have a minimum of ___________
  1.    3.25% fat
  2.    5% fat
  3.    10% fat
  4.    18% fat
 Discuss Question
Answer: Option D. -> 18% fat
Answer: (d).18% fat
Question 48. Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.
  1.    .5%
  2.    1%
  3.    2%
  4.    3.25%
 Discuss Question
Answer: Option D. -> 3.25%
Answer: (d).3.25%
Question 49. Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.
  1.    1%, 4%
  2.    .5%, 2.5%
  3.    .5%, 2%
  4.    1%, 3.25%
 Discuss Question
Answer: Option C. -> .5%, 2%
Answer: (c)..5%, 2%
Question 50. Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.
  1.    .5%
  2.    1%
  3.    2%
  4.    3.25%
 Discuss Question
Answer: Option A. -> .5%
Answer: (a)..5%

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