2018 ACS BOK Domain 6 – Affinage – 20 Sample Questions
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Sample Question 1.) The washing of the Challerhocker rind creates the aroma of:
Peanuts
Walnuts
Bacon
Dirty Socks
Sample Question 2.) Sulfur compounds create which aroma?
Earthy
Cauliflower
Vomit
Pine trees
Sample Question 3.) During the aging process, lactose is turned into the following:
Lactic acid
Casein
Tyrosine
Whey
Sample Question 4.) Fermentation is a metabolic process that converts:
Sugar into acids, gases or alcohol
Yeasts into sugar, salts and acids
Salts into acids, gases or alcohol
Bacteria into sugar, gases and lactose
Sample Question 5.) Which of the following would be a reason for using adjunct cultures during production?
Acidification
Temperature control
Flavor development during ripening
Firmer set
Sample Question 6.) According to its AOC regulations, Comte must be aged a minimum of:
60 days
75 days
90 days
120 days
Sample Question 7.) The white crystalline deposits on the outside of cheddar are most often:
Tyrosine
Calcium lactate
Sodium Chloride
Penicillium candidum
Sample Question 8.) What is the scientific name for cheese mites?
- casei
- tyrophage
- arachnidae
- casei
Sample Question 9.) Morge is most closely associated with which process of production in cheese?
Milk handling
Affinage
Curd cutting
Establishing coagulant strength
Sample Question 10.) Which word best describes the texture of friable cheese?
Crumbly
Soft
Pliable
Wet
Sample Question 11.) Which is not responsible for crystallization in cheese:
Calcium lactate
Tyrosine
Calcium Chloride
Calcium Phosphate
Sample Question 12.) A bloomy-rind cheese with a thick and detached rind may have suffered from what problematic condition while aging?
Excess humidity
Insufficient humidity
Too cold
Insufficient airflow
Sample Question 13.) The gritty crystals on some washed rind cheeses may be all except:
Calcium carbonate
Calcium phosphate
Sodium chloride
Magnesium ammonium
Sample Question 14.) The moist reddish bacteria smear that helps ripen washed rind cheeses is:
Penicillium candidum
Brevibacterium linens
Brine
Lactobacullus helveticus
Sample Question 15.) Which cheeses are particularly susceptible to spoilage due to bacteria?
Cheeses with a low pH
Cheeses with a high pH
Cheeses made from raw milk
Cheeses made from pasteurized milk
Sample Question 16.) What is the result of proteolysis in a soft-ripened cheese?
It created a reddish color on the rind
It causes the breakdown of fats
It creates the creamy ridge under the rind
It thickens the outside rind
Sample Question 17.) What type of culture grows better in higher Temperatures?
Mesophilic
Thermophilic
Rennet
Starter Culture
Sample Question 18.) The ideal temperature in aging caves, which allows proper aging pace; keeps the rinds from cracking and warm enough for the cheese to mature while preventing spoilage, is:
40 – 50F
45 – 55F
50 – 60F
55 – 65F
Sample Question 19.) A customer complains about a moldy layer on the surface of their aged cheddar. Likely it is:
B. Linens
Tyrosine
Calcium phosphate
Calcium lactate
Sample Question 20.) In a surface-ripened cheese, which organism is typically the first to colonize the rind?
Mold
Bacteria
Yeast
Rennet
Answers: 1 – 1; 2 – 2; 3 – 1; 4 – 1; 5 – 3; 6 – 4; 7 – 2; 8 – 4; 9 – 2; 10 – 1; 11 – 3; 12 – 1; 13 – 3; 14 – 2; 15 – 2; 16 – 3; 17 – 2; 18 – 3; 19 – 4; 20 – 3
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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