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

Multiple Choice Questions

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

2. What kind of eggs does the author say people should cook at 250 degrees?
(a) Boiled eggs.
(b) Fried eggs.
(c) Scrambled eggs.
(d) Poached eggs.

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

4. What method of preparing eggs does the author not recommend?
(a) Boiling eggs.
(b) Frying eggs.
(c) Poaching eggs.
(d) Scrambling eggs.

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

Short Answer Questions

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

2. What kind of bacteria is used in cheeses such as Limburger?

3. What dangerous bacteria can the antibiotics create?

4. What is an egg's shell formed from?

5. Which of the following is classed as a custard?

(see the answer key)

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