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This quiz consists of 5 multiple choice and 5 short answer questions through Eggs.

Multiple Choice Questions

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

2. What helps produce leaner meat in some countries?
(a) Animal hormones.
(b) Bone marrow.
(c) Lactic acid.
(d) Dried animal blood.

3. What does one have to damage in cream to make butter?
(a) Hop globule membranes.
(b) Protein globule membranes.
(c) Fat globule membranes.
(d) Git globule membranes.

4. What does the author think meat is leaner and younger than it has been in the past?
(a) People are concerned about cholesterol.
(b) People are concerned about their blood levels.
(c) People want risk free meat.
(d) People demand more quality.

5. What kind of food does the second chapter examine?
(a) Greens.
(b) Meat.
(c) Eggs.
(d) Chocolate.

Short Answer Questions

1. What kind of food does Chapter Five examine?

2. What method do people use to harden the liquid oil in margarine?

3. What is key to cooking good custards?

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

5. What type of vitamin is an egg yolk?

(see the answer key)

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