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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 does the author state is the best way to cook large meat?
(a) grilling.
(b) Frying.
(c) Oven roasts.
(d) Spit roasts.

2. Which of the following depends on the flavor of the cheese?
(a) The milk's exposure to light.
(b) The breeding of the animal.
(c) The climate of the country.
(d) The age of the animal.

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

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

5. Which of the following is classed as a custard?
(a) A quiche.
(b) Grits.
(c) A pizza.
(d) A cottage pie.

Short Answer Questions

1. What food is dill usually combined with?

2. What word best describes a coriander's aroma?

3. What kind of food does Chapter Five examine?

4. What does the author say is the most common shellfish?

5. What do people add squash blossoms to?

(see the answer key)

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