MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Cheddar cheese is a semi-solid cheese. |
| A. | True |
| B. | False |
| Answer» C. | |
| 2. |
Romano cheese is a type of hard cheese. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
The fermentation of milk to form cheese is done by ______________ bacterium species. |
| A. | Saccharomyces spp. |
| B. | Lactobacillus spp. |
| C. | Aspergillus spp. |
| D. | Penicillium spp. |
| Answer» C. Aspergillus spp. | |
| 4. |
Which of the following equipment is not required in the production of cheese? |
| A. | Thermometer |
| B. | Cheese Vat |
| C. | Cheese press |
| D. | Transilluminator |
| Answer» E. | |
| 5. |
The curds are cut with curd cutter to ____________ |
| A. | Produce lactic acid |
| B. | Coagulate proteins |
| C. | Remove whey |
| D. | Mature the cheese |
| Answer» D. Mature the cheese | |
| 6. |
The French word for cheese is __________ |
| A. | Formaticum |
| B. | Fromage |
| C. | Formaggio |
| D. | Kaas |
| Answer» C. Formaggio | |
| 7. |
The optimum temperature for heating the curds is _________ |
| A. | 18°C |
| B. | 28°C |
| C. | 38°C |
| D. | 48°C |
| Answer» D. 48°C | |
| 8. |
Which of the following is a rennet-free cheese? |
| A. | Gouda cheese |
| B. | Cheddar cheese |
| C. | Parmesan cheese |
| D. | Kraft Philadelphia cream cheese |
| Answer» E. | |
| 9. |
Rennet is _______________ |
| A. | The hard cheese |
| B. | The complex set of enzymes |
| C. | The soft cheese |
| D. | The semi-hard cheese |
| Answer» C. The soft cheese | |
| 10. |
Which of the following is a semi-hard cheese? |
| A. | Cheddar cheese |
| B. | Parmesan cheese |
| C. | Edam cheese |
| D. | Cream cheese |
| Answer» D. Cream cheese | |
| 11. |
Which of the following is a soft cheese? |
| A. | Cottage cheese |
| B. | Cheddar cheese |
| C. | Parmesan cheese |
| D. | Swiss cheese |
| Answer» B. Cheddar cheese | |
| 12. |
The large holes in the cheese are due to ______________ |
| A. | Oxygen production |
| B. | Carbon dioxide production |
| C. | Sulfur dioxide release |
| D. | Lead dioxide release |
| Answer» C. Sulfur dioxide release | |
| 13. |
Which of the following leads to the formation of soft cheese? |
| A. | Removal of a small proportion of whey |
| B. | Using more amount of milk |
| C. | Removal of the larger proportion of whey |
| D. | Using less amount of milk |
| Answer» B. Using more amount of milk | |
| 14. |
Which of the following is obtained by fermenting milk? |
| A. | Gundruk |
| B. | Cheese |
| C. | Sinki |
| D. | Kombucha |
| Answer» C. Sinki | |