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This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What are most herbs and spices made from?
(a) Minerals.
(b) Buttermilk.
(c) Aromatic oils.
(d) Essential oils.

2. What should one do with seeds once one has cooked them?
(a) Salt them.
(b) Eat them.
(c) Refrigerate them.
(d) Freeze them.

3. What is the title of Chapter 16?
(a) Chocolate and sugars.
(b) Cooking methods and utensil materials.
(c) Recipies to die for.
(d) Meat products.

4. What kind of melons are often used as preserves?
(a) Minor melons.
(b) Major melons.
(c) Winter melons.
(d) Summer melons.

5. What word best describes a coriander's aroma?
(a) Soapy.
(b) Smoky.
(c) Minty.
(d) Peppery.

Short Answer Questions

1. What is the most common grain used in bread?

2. Which of the following is a mint herb?

3. What is another word for simple sugars?

4. What kind of sugar is found in fruits?

5. Which of the following is an example of convection?

Short Essay Questions

1. What are the three categories of seeds?

2. Why are blueberries so commonly used?

3. Why are citrus fruits so popular?

4. What are the three categories of herbs?

5. What are the major components of wine?

6. What different types of melons are there?

7. What did people use before sugar was discovered?

8. How does radiation heat food?

9. What are emulsion sauces?

10. What has a lack of Vitamin B in diets led to in the past?

(see the answer keys)

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