Name: _________________________ | Period: ___________________ |
This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.
Multiple Choice Questions
1. What kind of food does Chapter Five examine?
(a) Vegatables.
(b) Minerals.
(c) Dairy products.
(d) Meat.
2. What part of the lobster is often added to lobster sauce?
(a) Lobster shell.
(b) Lobster blood.
(c) Lobster eggs.
(d) Lobster brain.
3. What is the name of the bacteria in milk?
(a) Lactococcus.
(b) Lictineous.
(c) Coccoonus.
(d) Hembrane.
4. What type of vitamin is an egg yolk?
(a) Vitamin C.
(b) Vitamin B.
(c) Vitamin E.
(d) Vitamin A.
5. What often turns brown after cutting them?
(a) Asparagus.
(b) Potatoes.
(c) Carrots.
(d) Artichokes.
Short Answer Questions
1. What does drying the meat prevent from growing?
2. What vitamin do Brussels Sprouts contain?
3. What should one always do to vegetables before eating them?
4. Which of the following is classed as a custard?
5. What does the author state is the best way to cook large meat?
Short Essay Questions
1. How does one make butter from milk?
2. Why does the author think using a microwave is a bad idea?
3. Why is fruit so healthy?
4. How does one make ice cream?
5. How does one make buttermilk from milk?
6. How does one create Creme Caramel from custard?
7. How should one soft boil an egg?
8. How has meat meat changed from recent history?
9. Why is parsnip sweeter in the winter months?
10. How does cooking vegetables and fruits affect them?
This section contains 516 words (approx. 2 pages at 300 words per page) |