10. What is cheese?
11. What is fresh cheese? Name four types.
13. Name three dairy substitutes.
12. Describe the process that creates ripened cheese. List four groups of ripened cheese.
14. Why should milk be stored away from light?
15. How do you keep milk from curdling when adding it to a hot liquid?
16. Describe scalded milk.
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17. What are some problems that can arise when cooking with chees How can you avoid such problems?
18. Explain the difference between good mold and bad mold.