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

Multiple Choice Questions

1. Which of the following is known as a bitter lettuce?
(a) Chicories.
(b) Garden.
(c) Iceberg.
(d) Sewdish.

2. What is coriander also known as?
(a) Sage.
(b) Cilantro.
(c) Lovage,
(d) Dill.

3. Which of the following does the author describe as having an almost meaty flavor?
(a) Courgette.
(b) Egg plant.
(c) Brussels.
(d) Ethiopian mustard.

4. Which of the following is a mold used in cheeses?
(a) Penicillium.
(b) Oxen.
(c) Cyanide.
(d) Mortar.

5. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?
(a) Anchovies.
(b) Shrimp.
(c) Salted cod.
(d) Salted herring.

Short Answer Questions

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

2. What part of the lobster is often added to lobster sauce?

3. What often turns brown after cutting them?

4. What does the author state meat has helped humans to adapt to?

5. Why does the author think meat is different than it has been in the past?

(see the answer key)

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