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This quiz consists of 5 multiple choice and 5 short answer questions through Flavorings From Plants.

Multiple Choice Questions

1. What should one do to a fish before drying it?
(a) Par boil it.
(b) Salt it.
(c) Cook it.
(d) Coat it in butter.

2. What is the name of the bacteria in milk?
(a) Coccoonus.
(b) Hembrane.
(c) Lictineous.
(d) Lactococcus.

3. What curdles the milk to make cheese?
(a) Omega enzymes.
(b) Wort enzymes.
(c) Bennet enzymes.
(d) Rennet enzymes.

4. What country do both sushi and sashimi originate from?
(a) Hong Kong.
(b) Vietnam.
(c) Japan.
(d) China.

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

Short Answer Questions

1. What dangerous bacteria can the antibiotics create?

2. What country do poke and lomi dishes originate from?

3. What vitamin do Brussels Sprouts contain?

4. Why does the author think one should grill thin meat?

5. What does the author state is the best way to cook large meat?

(see the answer key)

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