Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Loading
×
baam
Lose 25 points!
Oops!
×
seesaw
Swap points!
Okay!
×
shark
Other team loses 10 points!
Okay!
×
lifesaver
Give 25 points!
Oops!
×
banana
Go to last place!
Oops!
×
star
Double points!
Okay!
×
gift
Win 10 points!
Okay!
×
baam
Lose 20 points!
Oops!
10
×
Which ingredient in cheese making causes the proteins to coagulate?
Rennet
Oops!
Check
Okay!
Check
15
×
Which does not impact the aging/flavoring process of cheese?
Rennet
Oops!
Check
Okay!
Check
25
×
What is added to blue veined cheeses to cause the veining?
Penicillium
Oops!
Check
Okay!
Check
10
×
_________________ is to add water to bring back to its original state.
reconstitute
Oops!
Check
Okay!
Check
5
×
_________________ is to bring to maturity.
ripen
Oops!
Check
Okay!
Check
10
×
The liquid portion while making cheese is called?
whey
Oops!
Check
Okay!
Check
20
×
__________________ is to heat milk below the boiling point.
Scald
Oops!
Check
Okay!
Check
5
×
__________________ is when a liquid thickens or becomes a solid.
coagulate
Oops!
Check
Okay!
Check
15
×
If there is mold on cheese, how far around the mold should you cut off to save the rest of the cheese?
1/4 inch
Oops!
Check
Okay!
Check
×
lifesaver
Give 5 points!
Oops!
×
gift
Win 20 points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
20
×
What temperature do you need to reach when scalding milk?
180 degrees
Oops!
Check
Okay!
Check
10
×
If cheese has mold on it, you should immediately throw it away.
False
Oops!
Check
Okay!
Check
20
×
Extremely versatile, as well as one of the most nutritious food items available.
Milk
Oops!
Check
Okay!
Check
×
baam
Lose 10 points!
Oops!
×
star
Double points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
thief
Give points!
5
10
15
20
25
×
Restart
Review
Join for Free
;
Your experience on this site will be improved by allowing cookies.
Allow cookies
