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MCQs

Total Questions : 60 | Page 2 of 6 pages
Question 11. The average Federal order price per hundredweight in 2009 for class 1 milk was _______dollars per hundredweight.
  1.    10.89
  2.    11.36
  3.    13.10
  4.    14.40
 Discuss Question
Answer: Option D. -> 14.40
Answer: (d).14.40
Question 12. The 2009 dairy export value was over 2 billion dollars down approximately ________% over 2008.
  1.    28
  2.    30
  3.    40
  4.    52
 Discuss Question
Answer: Option C. -> 40
Answer: (c).40
Question 13. The largest total exported dairy product by volume in 2009 was?
  1.    Cheese and curd
  2.    Dry whey
  3.    Non-fat dry milk
  4.    Lactose
 Discuss Question
Answer: Option B. -> Dry whey
Answer: (b).Dry whey
Question 14. Five countries accounted for approximately _______% of the total U.S. dairy exports.
  1.    39
  2.    59
  3.    69
  4.    79
 Discuss Question
Answer: Option B. -> 59
Answer: (b).59
Question 15. The country that was the largest purchaser of U.S. dairy products in 2009 was?
  1.    Canada
  2.    China
  3.    Mexico
  4.    Japan
 Discuss Question
Answer: Option C. -> Mexico
Answer: (c).Mexico
Question 16. The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?
  1.    Swiss
  2.    Mozzarella
  3.    Provolone
  4.    Cheddar
 Discuss Question
Answer: Option C. -> Provolone
Answer: (c).Provolone
Question 17. Which of the following cheeses did NOT originate in Italy?
  1.    Edam
  2.    Parmesan
  3.    Provolone
  4.    Mozzarella
 Discuss Question
Answer: Option A. -> Edam
Answer: (a).Edam
Question 18. Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.
  1.    56
  2.    45
  3.    96
  4.    105
 Discuss Question
Answer: Option C. -> 96
Answer: (c).96
Question 19. If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F.
  1.    2
  2.    3
  3.    5
  4.    10
 Discuss Question
Answer: Option C. -> 5
Answer: (c).5
Question 20. Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.
  1.    40
  2.    45
  3.    33
  4.    50
 Discuss Question
Answer: Option D. -> 50
Answer: (d).50

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