1) What are the three main sources of milk in making cheese? a) goat, buffalo, sheep b) cow, sheep, goat c) sheep, buffalo, goat d) cow, buffalo, sheep 2) Why is pasteurization important in cheese making? a) Eliminate pathogens and unwanted bacteria b) To aid in the ageing process c) To help with the curding process d) To enhance the taste of the cheese 3) What is the liquid that is drained from the pasteurized milk called? a) Fat soluble b) Curd c) Whey d) casein 4) Why is cheese important in the diet? a) High concentration of protein, calcium b) High in carbohydrate, and zinc c) Has a low fat content 5) Why is salt added to Cheese? a) To enhance flavour and ageing b) For preservation and ageing c) For reduction of acidity and helps with curding  d) To improve flavour and preservation 6) Identify the three categories of cheese a) Cheddar, Cream, Cottage b) Hard-pressed, Lightly pressed and Acid curd cheese, c) Processed, Cottage and Cheddar cheese d) Cream, Acid curd, and Cottage 7) Identify the best ways to store cheese a) Keep it in the freezer unwrapped b) Keep on the counter for 24 hours c) Wrapped in plastic and placed in the refrigerator d) Place with high odour items 8) The effects of heat on cheese  a) It toughens the protein and make it stringy b) It softens the fat in cheese  c) It causes the fat to separate d) Coagulation of protein decreases e) a,b,and c  9) What are the whey proteins found in milk? a) Lactalbumin and Lactoglobulin b) Caseinogen and lactose c) Lactose ans casein d) Lactase and lastalbumin 10) Identify the most suitable methods in cooking cheese? a) Poaching and frying b) Deep fat frying and baking c) Steaming and poaching d) Grilling and baking 11) The reasons why cheese is hard to digest? a) It has a high-fat content b) Fatty acids develop during ripening c) Very high in protein d) Highly concentrated e) a, b and d 12) Identify the Vitamin that is mostly found in cheese? a) Vitamin C b) Vitamin A  c) Vitamin K d) All vitamins e) Vitamin D

Test # 2 (Cheese)

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