Say cheese!
Production stages
Yeast
Bonus
Terminologies
100

True or False

Cheese is particularly high in high biological value (HBV)

True

100

These two microorganism is responsible for the production of cheeses. 

Bacteria and mould 

100

Besides making bread, doughnuts, and buns, yeast are also used to make _____________

Wine and beer

100

What is the name of the natural sugar found in milk?

Lactose 

100

Give another word for dormant 

Inactive 

200

What is the main difference between cheddar and blue cheese?

Blue cheese has a special mould added to the pasteurized milk with the bacteria culture. 

200

Rennet turns the milk into semi-solid called curds and the liquid called?

Whey 

200

True or false

Yeast is a chemical raising agent like baking soda.

False.

Yeast is a biological raising agent 

200

A micro-organism that is NOT harmful to humans and does not cause food poisoning. 

Non- pathogenic 

200

What are ambient foods?

Foods that can be safely stored at room temperature. 

300

Stilton and Gorgonzola are examples of what type of cheese?

Blue cheese

300

Besides adding flavour, salt __________________ 

Preserve the cheese

300

What happens to yeast when exposed to high temperatures?

They die. 

300

How many key stages are there in making cheddar cheese?

9 key stages

300

To cause to sprout or develop is known as?

Germinate 

400

What by-product is collected and used to make ricotta cheese?

Whey

400

What is created as the cheese matures and the mould weaves its way through the cheese?

Blue veins 

400

The yeast feeds on sugar in food, and produces what two components?

Carbon dioxide and alcohol. 

400

This red substance covering the Gouda cheese is known as what?


Wax

400

To become or cause something to become free of ice or no longer frozen?

Defrost 

500

The traditional crust blue cheese develops, is also called_______________

rind

500


This process is known as?

Stacking

500

Identify the type of yeast. 

Fresh yeast 

500

Heating fresh milk to 72C for 15 seconds in order to kill pathogenic microorganisms is known as_______________

Pasteurization 

500

A measure for determining the degree of cooking. 

The core temperature

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