Salt: A World History Test | Mid-Book Test - Medium

Mark Kurlansky
This set of Lesson Plans consists of approximately 101 pages of tests, essay questions, lessons, and other teaching materials.
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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 fish needs to be salted immediately or it will go bad?
(a) Herring.
(b) Sole.
(c) Trout.
(d) Cod.

2. What is the direct translation of Saltzburg?
(a) Salt town.
(b) Salt river.
(c) Salt hole.
(d) Salt lime.

3. What is the title of Chapter 10?
(a) The Leaving of Liverpool.
(b) The Hapsburg Pickle.
(c) The German Sauerkraut.
(d) The American Salt Wars.

4. What had to be done to English bacon before one cooked it?
(a) Hand it out to dry.
(b) Dip it in water.
(c) Scrub with a cloth.
(d) Cover it with egg yolk.

5. What is the name of the national dish of Poland?
(a) Bigos.
(b) Tartar.
(c) Nakladany Hermelin.
(d) Plethora.

Short Answer Questions

1. What fish did the Basque find was more valuable than whale meat?

2. What vegetable did the French peasants serve lean blubber with?

3. What took over the Mediterranean Sea as the main trade route for salt?

4. Which country does the author write about in Chapter 12?

5. Which country invaded the town of Veneto?

Short Essay Questions

1. In what way can American history be described as a constant struggle over salt?

2. How did the Chinese make salt in 800 BC.

3. How did salt help in developing one of the world's first plumbing systems?

4. How did the Ventian government maximize their profits from the salt trade?

5. Why is cod a perfect fish for salting?

6. How did salt become one of the first mediums of exchange?

7. How did ketchup develop into tomato ketchup?

8. Why did pilgrims in New England rely so heavily on salt?

9. Why was salt in such high demand in Britain?

10. Why were the Celts viewed as fearsome warriors?

(see the answer keys)

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