1. Directions

You will read passages on the topic and then answer questions about them. You may find vocabulary at the end of the test. Read the questions carefully before choosing the correct answers.

2. Questions of the test

Question 1. What is the main component of cream?
A) Milk
B) Fat globules
C) Lactic acid
D) Bacterial action

Question 2. How is commercially produced cream graded in the United States?
A) By the percentage of fat content
B) By the type of bacteria used
C) By the length of time it is aged
D) By the method of pasteurization

Question 3. What is the minimum fat content of light cream in the United States?
A) 10.5%
B) 18%
C) 30%
D) 36%

Question 4. What is the main difference between crème fraîche and sour cream?
A) Crème fraîche has a higher fat content
B) Crème fraîche is made with naturally occurring ferments and lactic acid
C) Crème fraîche has a sour flavor
D) Crème fraîche is made with 10.5-18% butterfat cream

Question 5. What is clotted cream?
A) A French product made with 40% butterfat
B) A specialty of Devonshire and Cornwall made from fresh milk
C) A mixture of milk and cream with 10.5-18% butterfat
D) A grade of cream with no less than 36% butterfat