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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 a mold used in cheeses?
(a) Penicillium.
(b) Cyanide.
(c) Oxen.
(d) Mortar.

2. What is tea derived from?
(a) Roots.
(b) Berries.
(c) Leaves.
(d) Beans.

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

4. Which of the following is a fermented dairy product?
(a) Milk.
(b) Single cream.
(c) Buttermilk.
(d) Cheese.

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

Short Answer Questions

1. What kind of food does Chapter Five examine?

2. What does the bacteria in milk digest to cause fermentation?

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

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

5. What drug do farmers use on animalw to create the hormones needed for leaner meat?

(see the answer key)

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