2018 ACS BOK Domain 7 – Cheese Assessment and Evaluation Sample Questions with Answers
Again, my apologies for no bibliography and the format – can’t seem to get wordpress and word to work in harmony… again, if you find errors, please email me. My email address is on my About Me page.
Sample Question 1.) When evaluating taste, which is an example of correct taste?
Too strong
Complexity
Strongly ammoniated
Excessively sour, bitter or salty
Sample Question 2.) Which cheese is not an example of a surface-ripened cheese?
Taleggio
Epoisses
Brillat Savarin
Clothbound Cheddar
Sample Question 3.) Which of the following is not a common taste quality?
Sour
Salty
Bitter
Musty
Sample Question 4.) Which of the following would not be considered a defect?
Discoloration of paste
Bulging or Bloating
Wrinkles on a Geotrichum rind
Uneven interior consistency
Sample Question 5.) What sound should a wheel of Emmentaler make when tapped?
Hollow sound
Ringing sound
Buzzing sound
No sound
Sample Question 6.) What is typically the first and most important aspect of flavor that a cheesemonger and/or customer encounters?
Appearance
Taste
Sound
Aroma
Sample Question 7.) Which would you not want to see on a bloomy rind cheese?
No Excessive moisture
Dark orange rind
Uniform shape
White fluffy surface
Sample Question 8.) Acid flavor in a cheese can be a result of which of the following?
Too much moisture
Too little moisture
Too much rennet
Not enough Calcium Phosphate present
Sample Question 9.) Significant swelling, spongy feeling and unwanted holes are likely an indicator of what?
Presence of Listeria
E. coli contamination
Yeast contamination of curds
Addition of too much starter culture
Sample Question 10.) A soapy flavor in cheese is caused by which of the following?
The decomposition of fat, as lipases release fatty acids
The decomposition of casein, as protease release fatty acids
A low pH
Unclean cheesemaking equipment
Sample Question 11.) Tyrosine crystals appear in cheese as the result of of the breakdown of which of the following?
Fat
Acid
Casein
Lactose
Sample Question 12.) The main flavor contributions in sheep’s milk are?
Short and medium chain fatty acids
Lanolin and smaller fat globules
Diet and Breed type
Lactate and casein
Sample Question 13.) What does the odor of ammonia on a soft-ripened cheese indicate?
Fresh
Over-ripe
Contaminated with Listeria
Had bleach spilled on it
Answer: 1. – 2; 2 – 4; 3 – 4; 4 – 3; 5 – 1; 6 – 4; 7 – 2; 8 – 1; 9 – 3; 10 – 1; 11 – 3; 12 – 1; 13 – 2
Taking the 2019 ACS CCP Exam – it’s not too late to join our Facebook Study Group. And check out the sample questions here on this website, under the Cheese Study Group tab above.
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.
Follow me on:
You must be logged in to post a comment.