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ACS CCP - Murray’s Textbook

This class was created by Brainscape user Bonnie Jackson. Visit their profile to learn more about the creator.

By: Bonnie Jackson
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Decks in this class (22)

Ch. 1: Raw Materials of Cheese - Glossary
Introduce you to the words used to talk about the raw materials of cheese
95  cards
Ch. 1: Raw Materials of Cheese - Questions
How much fat is in partially skim...,
How much fat is in skim milk,
When is lambing season
54  cards
Ch. 2: Cheesemaking - Glossary
Acid meter,
Acid set,
Alpine
53  cards
Ch 2: Cheesemaking - Questions
Define cheesemaking,
Approximately how much milk goes ...,
What is one downside to using a m...
23  cards
Ch. 3: Affinage - Glossary
Affinage,
Affineur,
Alcohols
30  cards
Ch. 3: Affinage - Questions
Why is humidity so important in c...,
What is the relative humidity for...,
What is the relative humidity for...
23  cards
Ch. 4: Food Safety - Glossary
Bacillus,
Bacteriophage,
Biofilm
22  cards
Ch. 4: Food Safety - Questions
What is a haccp,
What makes up a haccp,
What are the steps in a haccp
18  cards
Ch. 5: Regulations - Glossary
60 day rule,
Best if used by date,
Customs and border patrol cbp
20  cards
Ch. 5: Regulations - Questions
How often is the food code updated,
What is the 60 day raw milk rule,
What must a food label contain to...
8  cards
Ch. 6: Cheese Assessment & Evaluation - Glossary
2 methyl propanol,
Dehydes,
Amides
43  cards
Ch. 6: Cheese Assessment & Evaluation - Questions
How much of what people taste is ...,
What are the 5 flavors
2  cards
Ch. 7: Retail Math - Glossary
Cost,
Cost of goods sold,
Margin
8  cards
Ch. 7: Retail Math - Questions
How do you find price,
How do you find markup,
How do you find margin
9  cards
Ch. 8: Classifying Cheese - Glossary
Annatto,
Appellation d origine controlee aoc,
Casein
25  cards
Ch. 8: Classifying Cheese - Questions
What are the characteristics of a...,
What are the characteristics of s...,
What are the characteristics of f...
16  cards
Ch. 9: Distribution, Transport, and Storage - Glossary
Bill of lading,
Bonded warehouse,
Cold chain
16  cards
Ch. 9: Distribution, Transport, and Storage - Questions
0  cards
Ch. 10: Selling and Service - Glossary
A2 milk,
Body,
Celiac disease
19  cards
Ch. 10.1: Inventory Management & Selling Cheese - Questions
0  cards
Ch. 10.2: Plating, Pairing, & Serving Cheese - Questions
0  cards
Ch. 11: Business Operations
0  cards

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ACS CCP - Murray’s Textbook

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