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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 family is spinach a member of?
(a) The startch family.
(b) The beet family.
(c) The root family.
(d) The leaf family.

2. Which of the following is a mint herb?
(a) Chervil.
(b) Dill.
(c) A pennyroyal.
(d) Lovage.

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

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

5. What does the author say is the most common shellfish?
(a) Crabs.
(b) Prawns.
(c) Lobsters.
(d) Oysters.

Short Answer Questions

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

2. Which of the following does the author describe as having an almost meaty flavor?

3. Which of the following liquids can one use to poach a fish?

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

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

(see the answer key)

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