Food & Cooking · Unit 6
Dairy and Eggs
Milk, cheese, butter and the remarkable egg
Milk and eggs are the two ingredients that do the most work in a kitchen, because both can be transformed into a startling range of textures by physical means alone.
The unit covers milk and its treatments, cheese and how it is made, butter and cream, eggs and what they do in cooking, and the plant-based alternatives.
This unit breaks down into 20 short steps and 119 questions, starting at difficulty 2 and building to 3. Below you can see exactly what it covers, how the path is structured, and worked examples with explanations.
- Steps
- 20
- Questions
- 119
- Difficulty
- 2-3
What this unit covers
- Butter and Cream
- Plant-Based Alternatives
- Eggs
- Milk
- Cheese
Where this fits
Follows In the Kitchen. Food Science explains the mechanisms.
Where people slip
Cheese-making is controlled spoilage. Bacteria and enzymes are added deliberately to do what would otherwise happen by accident, under conditions that select for the useful ones.
How the unit is structured
Dairy and Eggs runs as 20 short steps that unlock in order. 15 are practice rounds and 5 are challenge rounds that pull together everything before them. Questions start at difficulty 2 and climb to 3 as you progress.
Challenge rounds
Example questions
30 real questions from this unit, with the answer and the reason behind it, grouped by what they practise. There are 119 in the unit altogether.
Butter and Cream
- Build the sentenceLevel 2
1. Build a sentence about butter.
Answer: Butter is churned from cream until it thickens
Butter is churned from cream until it thickens.
- Choose all that applyLevel 2
2. Which are used to make things creamy? Pick all that apply.
- Creamcorrect
- Buttercorrect
- Yoghurtcorrect
- Vinegar
Cream, butter and yoghurt all add richness.
- Fill the blankLevel 2
3. Butter is made by churning ____ until the fat clumps together.
- creamcorrect
- flour
- water
- juice
Cream separates into butter and buttermilk.
- Multiple choiceLevel 2
4. What is butter made from?
- Cream, churned until the fat joins
- Flour and water
- Eggs
- Sugar
Butter is churned from cream until the fat clumps together.
- True or falseLevel 2
5. Whipping cream traps air and makes it thick and fluffy.
Answer: True
True. Beating adds tiny air bubbles held by the fat.
- Type the answerLevel 2
6. What do you call beating cream until it becomes fluffy?
Answer: whipping
Whipping traps air in the cream.
Cheese
- Choose all that applyLevel 2
7. Which are cheeses? Pick all that apply.
- Cheddarcorrect
- Briecorrect
- Fetacorrect
- Butter
Cheddar, brie and feta are all cheeses.
- Match the pairsLevel 2
8. Match each dairy food to what it is like.
Answer: Cheddar = A hard cheese; Yoghurt = Thick and tangy; Butter = Solid fat; Cream = Thick liquid
Dairy foods differ in texture and use.
- Multiple choiceLevel 2
9. Which cheese has holes in it?
- Swiss cheesecorrect
- Cream cheese
- Cottage cheese
- Mozzarella
Some Swiss cheeses form gas bubbles that leave round holes.
- Odd one outLevel 2
10. Which of these is NOT a dairy food?
- Breadcorrect
- Cheese
- Yoghurt
- Butter
Bread is made from flour, not milk.
- True or falseLevel 2
11. Some cheeses are soft and some are hard.
Answer: True
True. How much liquid is removed changes the texture.
- Put in orderLevel 3
12. Put the cheesemaking steps in order.
Answer: Add cultures to the milk -> Add rennet to coagulate -> Cut the curds -> Drain the whey -> Press into shape -> Age the cheese
Culture, coagulate, cut, drain, press, age.
Eggs
- Build the sentenceLevel 2
13. Build a sentence about eggs.
Answer: An egg has a yellow yolk inside
An egg has a yellow yolk inside.
- Choose all that applyLevel 2
14. Which are ways to cook an egg? Pick all that apply.
- Boilingcorrect
- Fryingcorrect
- Scramblingcorrect
- Freezing in the shell
Boiling, frying and scrambling are all common.
- Fill the blankLevel 2
15. When heated, egg proteins unfold and link together in a process called ____.
- coagulationcorrect
- evaporation
- fermentation
- freezing
Coagulation sets the egg.
- Multiple choiceLevel 2
16. What are the two main parts inside an egg?
- The yolk and the whitecorrect
- The shell and the crust
- The seed and the pulp
- The stem and the leaf
The yellow yolk sits inside the clear white.
- Put in orderLevel 2
17. Put these steps for boiling an egg in order.
Answer: Bring water to the boil -> Lower the egg in gently -> Time the cooking -> Cool the egg in water
Heat water, lower the egg in, time it, cool it.
- Sort into groupsLevel 3
18. Sort each egg function by the property it relies on.
Answer: Setting a quiche = Protein coagulation; Thickening custard = Protein coagulation; Making mayonnaise = Emulsifying; Enriching a sauce = Emulsifying
Eggs work through proteins and emulsifiers.
Milk
- Choose all that applyLevel 2
19. Which foods are made from milk? Pick all that apply.
- Cheesecorrect
- Buttercorrect
- Yoghurtcorrect
- Bread
Cheese, butter and yoghurt all start as milk.
- Fact or fibLevel 2
20. Milk left out of the fridge on a warm day will stay fresh for days.
Answer: False
False. Warmth lets bacteria multiply and milk sours quickly.
- Multiple choiceLevel 2
21. Which animal gives most of the milk people drink?
- Cowscorrect
- Cats
- Chickens
- Fish
Cows produce the great majority of the world's drinking milk.
- Picture questionLevel 2
22. 🥛 Which drink is shown here?
- Milkcorrect
- Orange juice
- Tea
- Soup
Milk comes from dairy animals and is used in many foods.
- Sort into groupsLevel 2
23. Sort each process by what it achieves in a dairy.
Answer: Pasteurisation = Improves safety; Sterilisation = Improves safety; Homogenisation = Improves texture; Standardising fat content = Improves texture
Different treatments solve different problems.
- True or falseLevel 2
24. Goats and sheep are also milked for food.
Answer: True
True. Their milk is often made into cheese.
Plant-Based Alternatives
- Choose all that applyLevel 2
25. Which are plant-based milk alternatives? Pick all that apply.
- Oat drinkcorrect
- Soya drinkcorrect
- Almond drinkcorrect
- Goat milk
Oat, soya and almond drinks are all plant based.
- Multiple choiceLevel 2
26. Why do some people drink plant-based milks?
- For allergy, intolerance, taste or ethical reasons
- Because cows are extinct
- Because dairy is banned
- There is no reason
Allergies, intolerance, taste, ethics or environmental concerns all lead people to choose them.
- Sort into groupsLevel 2
27. Sort each drink by whether it comes from an animal or a plant.
Answer: Cow milk = From an animal; Goat milk = From an animal; Oat drink = From a plant; Almond drink = From a plant
Plant drinks are made by blending and straining.
- True or falseLevel 2
28. Soya, almond and oat are all used to make plant-based drinks.
Answer: True
True, and each has a different taste and texture.
- Type the answerLevel 2
29. Which bean is used to make tofu and a common plant milk?
Answer: soya
Soya beans are made into both.
- Fact or fibLevel 3
30. All plant-based milks have similar nutrition to each other.
Answer: False
False. Protein and micronutrient content vary enormously between them.
Where these questions come from. Each unit starts as a plan of the concepts it should cover and the difficulty it should span. Questions are written against that plan with AI assistance, then checked by a validator that rejects anything without a single defensible answer, an explanation, or plausible wrong options. How we write questions sets out the whole process, and corrections are fixed in the bank and reach the site and the app the same day.
How you practise
This unit mixes 12 different question formats, so you are recalling and applying rather than recognising the same layout every time.
- Build the sentence
- Choose all that apply
- Fact or fib
- Fill the blank
- Match the pairs
- Multiple choice
- Odd one out
- Picture question
- Put in order
- Sort into groups
- True or false
- Type the answer
Practise Dairy and Eggs
119 questions across 20 steps. Start with step one and crawl at your own pace.
Play this unitRead about Dairy and Eggs
Explainers from our blog on what this unit covers. Each one ends with real questions from the bank.
- How Is Cheese Made?From milk to curds to ageing, the four steps behind every cheese and what makes cheddar different from brie.August 28, 2026 · 6 min read
- Why Does Cheese Melt, and Why Do Some Cheeses Refuse To?Cheese melts when its protein net loosens and its fat liquefies. Why mozzarella stretches, why aged cheddar splits, why halloumi holds its shape.September 14, 2026 · 4 min read
- Why Eggs Turn Solid When You Cook ThemHeat unfolds the proteins in an egg and tangles them into a solid mesh. The temperatures at which white and yolk set, and what that means for cooking.September 9, 2026 · 4 min read
- How Is Ice Cream Made? Why It Stays Soft in a Freezer That Turns Water to StoneIce cream is a frozen foam of tiny ice crystals, fat, sugar syrup and air. How it is made, why the crystals must stay small, and what churning does.September 14, 2026 · 5 min read
More units in Food & Cooking
- What We EatFood groups, meals and where our food comes from
- Fruit and VegetablesGrowing, picking and eating plants
- In the KitchenTools, hygiene and staying safe while you cook
- From Farm to PlateThe journey food takes before it reaches you
- Grains and BreadThe crops that feed the world and the loaves they become
- Meat, Fish and ProteinProtein foods, how they cook and how they are caught or raised
- Herbs and SpicesFlavour, aroma and the trade that moved the world
- Cooking MethodsBoiling, roasting, frying and everything in between