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

Multiple Choice Questions

1. What method do people use to harden the liquid oil in margarine?
(a) Hydrogenation.
(b) Hygenetics.
(c) Oxygenation.
(d) Oxidisation.

2. What two vitamins does milk contain?
(a) E and C.
(b) C and D.
(c) A and C.
(d) A and D.

3. What kind of milk is added to help make margarine?
(a) Butter milk.
(b) Skim milk.
(c) Semi skimmed milk.
(d) Full fat milk.

4. Why does the author think one should grill thin meat?
(a) So to drain it off its fatty excess.
(b) So not to overcook the exterior.
(c) To to cook the meat right through.
(d) To burn off its dangerous bacteria.

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

Short Answer Questions

1. What is the name of the bacteria in milk?

2. What acidifies the milk to create the flavor of such cheeses as cheddar?

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

4. What did Louis Pasteur invent in the 1860s?

5. What is the most frequently used of the unfermented dairy products?

(see the answer key)

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