PROSTART 2 TEST PAPER QUESTIONS AND SOLUTIONS EXPERT VERIFIED STUDY CONTENT

PROSTART 2 TEST PAPER QUESTIONS AND
SOLUTIONS EXPERT VERIFIED STUDY
CONTENT

●● Homogenization
Answer: Process in which milk is strained through very fine holes to
break down fat and then blended into one fluid.


●● Lactose intolerance
Answer: A common condition that is digestive and is a negative reaction
to many cultured dairy products, including milk.


●● Least creamy milk and lowest in calories
Answer: Skim


●● Closest to the way milk comes from the cow before processing
Answer: Whole


●● Made from fresh liquid milk that has bacteria added to it to create a
sour taste
Answer: Buttermilk

, ●● Made from milk by removing 60% of the water
Answer: Evaporated


●● Plant-based, often fortified with vitamins, has a slightly nutty flavor
with a rich texture.
Answer: Soy milk


●● Light whipping
Answer: Cream used in sauces and soups.


●● Heavy whipping
Answer: Cream used to make whipping cream


●● Half-and-Half
Answer: One part milk/one part cream; technically half-and-half does
not have enough fat in it to be called cream.


●● Casein
Answer: A protein, found in milk, to which some people have an allergic
reaction.


●● Cream
Answer: Dairy liquid that contains far more fat than milk.