81.
Running slabs of cheese through a machine that cuts the product into 1/2 inch
cubes is called:
a.
Ditching.
b.
c.
Cutting.
d.
e.
Setting.
82.
Placing prepared cheese cubes in molds lined with cheesecloth is called:
a.
Setting.
b.
c.
Hooping.
d.
Cooking.
e.
Curing.
83.
Holding cheese at a temperature range of 35 to 50F, with humidity of not more
than 80 percent, is called:
a.
Setting.
b.
Cooking.
c.
d.
Pressing.
e.
Curing.
MD0715
1-72