(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
Name the THREE cultured dairy products discussed in the lecture.
What process breaks butterfat into tiny droplets so milk cannot separate?
What is the minimum butterfat content required for sour cream?
What protein is found in egg whites?
What makes blue cheese unique compared to other cheese categories?
What type of pasteurized products do NOT need refrigeration until opened?
What ingredient is added to processed cheese to keep the fat from separating?
What is another name for the stretched cheese category?
What USDA grades can eggs receive?
Which dairy product contains the HIGHEST percentage of butterfat?
What percentage of milk is water?
How long must medium firm cheeses be aged before being sold?
Name the THREE most common concentrated milk products.
What acid is produced during the making of cultured dairy products?
Which high butterfat product CANNOT be used to make whipped cream?
Name TWO examples of fresh cheeses.
What is the liquid called that is expelled from curds during cheesemaking?
Name TWO examples of hard/grating cheeses.
Name TWO examples of stretched cheeses.
What traditional coagulant is added to milk during cheesemaking?
At what temperature must fresh dairy and egg products be held at or below?
Name TWO examples of soft cheeses.
What part of the egg connects the yolk to the shell?
What component of milk is used to define and classify dairy products?
