Food, Nutrition & Wellness ©2010

Chapter 27: Milk

Chapter Test Practice

1
Which of the following is NOT true about milk?
A)Milk and milk products contain natural sugar.
B)Milk Group foods are the main calcium sources for most Americans.
C)All milk products contain large amounts of calcium.
D)The complete protein in milk foods helps with tissue building and maintenance.
2
What is the sugar in milk called?
A)glucose
B)sucrose
C)fluoride
D)lactose
3
How much water does cow's milk contain?
A)87 percent
B)50 percent
C)25 percent
D)95 percent
4
How much should children from 2 to 8 generally eat from the Milk Group each day?
A)the equivalent of 5 cups
B)the equivalent of 2 cups
C)the equivalent of 3 cups
D)the equivalent of 1 cup
5
How is a cultured product made?
A)by adding milk to it
B)by adding yogurt to it
C)by fermenting fluid milk with friendly bacteria
D)by adding bacteria to cheese
6
What happens when bacteria are added to milk in fermentation?
A)The lactose changes to carbon dioxide.
B)The lactose changes to lactic acid.
C)The lactose changes to alcohol.
D)The lactose coagulates.
7
What happens when milk coagulates?
A)it sours
B)it separates
C)it thickens
D)all of the above
8
What happens to milk as a result of denaturing?
A)It changes to a soft semisolid or solid mass, like cheese.
B)it sours
C)it separates
D)it heats up
9
Who sets the quality standards for milk products?
A)National Dairy Council
B)The Food and Drug Administration
C)The Health Department
D)U.S. Department of Agriculture.
10
Which term refers to something that has been heat-treated to kill bacteria that could cause disease or spoil milk?
A)fermented
B)Pasteurized
C)coagulated
D)homogenized
11
How much milk fat does whole milk have?
A)3.3 percent
B)5 percent
C)2 percent
D)4 percent
12
What happens during homogenization?
A)Fat in milk is heated and mixed throughout.
B)Fat in milk is removed.
C)Fat globules in milk are broken down into tiny drops and mixed permanently and evenly throughout..
D)Protein in milk is broken down, causing the milk to thicken.
13
What is the term for concentrated milk sold in a can?
A)evaporated milk
B)nonfat dry milk
C)condensed milk
D)UHT milk
14
What are the live cultures in yogurt called?
A)antibiotics
B)probiotics
C)lactic acid
D)curds
15
What is the watery part of milk in cheese making called?
A)broth
B)whey
C)water
D)curd
16
Which of the following is NOT an unripened cheese?
A)cottage cheese
B)ricotta cheese
C)Marscapone cheese
D)Muenster cheese
17
Which of the following is a ripened cheese?
A)cream cheese
B)cottage cheese
C)cheddar
D)yogurt cheese
18
Which of the following would be more healthful substitute to sour cream in a dip?
A)cream cheese
B)yogurt cheese
C)Parmesan
D)part-skim mozzarella
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