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

Multiple Choice Questions

1. Why does the author think one should grill thin meat?
(a) To to cook the meat right through.
(b) So not to overcook the exterior.
(c) So to drain it off its fatty excess.
(d) To burn off its dangerous bacteria.

2. Which of the following is a raw fish dish?
(a) Shooda.
(b) Slamini.
(c) Sashimi.
(d) Scupa.

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

4. What are endives often mixed with to reduce their bitterness?
(a) Tobacco.
(b) Salt.
(c) Sugar.
(d) Pepper.

5. What often turns brown after cutting them?
(a) Potatoes.
(b) Artichokes.
(c) Carrots.
(d) Asparagus.

Short Answer Questions

1. What curdles the milk to make cheese?

2. What kind of food does Chapter Five examine?

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

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

5. What are most herbs and spices made from?

(see the answer key)

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