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This test consists of 15 multiple choice questions and 5 short answer questions.
Multiple Choice Questions
1. Why does the author think meat is different than it has been in the past?
(a) It is leaner and younger.
(b) It has less blood content.
(c) It is more tender and fattier.
(d) It is older and tougher.
2. What country do both sushi and sashimi originate from?
(a) Hong Kong.
(b) Vietnam.
(c) Japan.
(d) China.
3. What continent did sour cream and buttermilk originate from?
(a) Asia.
(b) North America.
(c) South America.
(d) Europe.
4. What are custards made from?
(a) Lard and cream.
(b) Milk and eggs.
(c) Buttermik and margarine.
(d) Vegetable oil and whipped cream.
5. What country do poke and lomi dishes originate from?
(a) China.
(b) Gibraltor.
(c) Bermuda.
(d) Hawaii.
6. What kind of meat does the author suggest people should grill?
(a) Lean meat.
(b) Fatty meat.
(c) Thin meat.
(d) Thick meat.
7. What is the disadvantage of cooking vegetables?
(a) They don't taste so nice.
(b) It reduces their nutrient value.
(c) It discolors them.
(d) It makes them harder to preserve.
8. What is the most frequently used of the unfermented dairy products?
(a) Milk.
(b) Cheese.
(c) Cream.
(d) Butter.
9. How can one cook vegetables to avoid flavor loss?
(a) Fry quickly.
(b) Boil slowly.
(c) Roast quickly.
(d) Bake slowly.
10. What kind of food does Chapter Five examine?
(a) Vegatables.
(b) Dairy products.
(c) Meat.
(d) Minerals.
11. What method of preparing eggs does the author not recommend?
(a) Frying eggs.
(b) Poaching eggs.
(c) Boiling eggs.
(d) Scrambling eggs.
12. What vitamin do people rely on fruit for?
(a) Vitamin D.
(b) Vitamin B.
(c) Vitamin C.
(d) Vitamin A.
13. What does the author state is the best way to cook large meat?
(a) Spit roasts.
(b) Frying.
(c) grilling.
(d) Oven roasts.
14. What does drying the meat prevent from growing?
(a) Microbes.
(b) Bacteria.
(c) Lactic acid.
(d) Ant eggs.
15. What is the disadvantage of canned meat?
(a) Expense.
(b) Salmonella.
(c) Dull flavor.
(d) Lack of protein.
Short Answer Questions
1. Why are tomatoes generally considered a fruit?
2. What is egg made from?
3. Which of the following was an early method of preserving meat?
4. What does vitamin C aid in?
5. What do scientists believe fish oil is high in?
This section contains 359 words (approx. 2 pages at 300 words per page) |