ACS CCP Practice
Flashcard
•
Hospitality and Catering
•
Professional Development
•
Hard
Elijah Taylor
FREE Resource
Student preview
51 questions
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1.
FLASHCARD QUESTION
Front
Which of the following would not be considered a defect?
A. Discoloration of paste
B. Bulging or Bloating
C. Wrinkles on a Geotrichum rind
D. Uneven interior consistency
Back
C. Wrinkles on a Geotrichum rind
2.
FLASHCARD QUESTION
Front
What is/are the legal definition(s) of pasteurization?
A. Heat uncultured milk for 145F for 30 minutes or 161F for 15 seconds
B. Heat cultured, or uncultured milk, for 145F for 30 minutes
C. Heat uncultured milk to 165F for 20 minutes
D. Heat cheese curds to 160F during cheese making
Back
A. Heat uncultured milk for 145F for 30 minutes or 161F for 15 seconds
3.
FLASHCARD QUESTION
Front
A European man walks into the shop and asks for 200g of Comte.
How many ounces is he looking for?
A. About 3
B. About 5
C. About 7
D. About 9
Back
C. About 7
4.
FLASHCARD QUESTION
Front
What does washed-curd mean?
A. The individual curds get rinsed with warm water before hooping
B. It’s another term for a post-production brining
C. It’s another term for washed-rind
D. Whey is released from the vat and water is added to change the curd acidity and retain sweetness
Back
D. Whey is released from the vat and water is added to change the curd acidity and retain sweetness
5.
FLASHCARD QUESTION
Front
Which one of the following breeds of sheep is used for making Roncal?
A. Apennine
B. Merino
C. Latxa
D. Manchega
Back
C. Latxa
6.
FLASHCARD QUESTION
Front
On which day do French cheesemakers begin Vacherin Mont d’Or production?
A. Nov 1
B. April 15th
C. Sept 15th
D. August 15th
Back
D. August 15th
7.
FLASHCARD QUESTION
Front
What is the definition of a raw milk cheese, according to the raw milk cheesemaker’s association?
A. Cheese produced from milk that, prior to setting curd, has not been heated above temperature of milk (104F) at time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations
B. Cheese produced from unpasteurized milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations
C. Cheese produced from one herd’s milk and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.
D. Cheese produced by hand using traditional methods and aged for 60 days or longer at a temperature of not less than 35F in accordance with US FDA regulations.
Back
A. Cheese produced from milk that, prior to setting curd, has not been heated above temperature of milk (104F) at time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature not less than 35F in accordance with US FDA regulations
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