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 72o C 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