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2018 ACS BOK Domain 7 – Cheese Assessment and Evaluation Sample Questions with Answers

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

Bastille Day Wine and Cheese Tasting at Blue Haven Bee Company

Taking the 2018 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.

Save the date – but make your reservations today – almost sold out – Bastille Day Wine and Cheese Tasting at Blue Haven Bee Company in Canon. All French cheeses supplied by Swiss American. Our thanks to Tara Sabatini ACS CCP and BeBops Bakery in Royston who is providing the Baguettes, Macarons and French Truffles.

Contact Brianna at Blue Haven Bee Company: 706 245 6586 or brianna @ bluehavenbee. But don’t wait; we’re almost sold out. $45 per person and includes your own French Beret. We’ll be celebrating in the new meadery and tasting the new mead and French wines plus an adult icee.

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