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

Multiple Choice Questions

1. What part of the egg is the most nutritious?
(a) The membrane.
(b) The white.
(c) The yolk.
(d) The shell.

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

3. What kind of bacteria is used in cheeses such as Limburger?
(a) Lactic acid bacteria.
(b) Clear bacteria.
(c) Propionibacteria.
(d) Smear bacteria.

4. What does heat treatment kill in the milk?
(a) Geriatric and Seething microbes.
(b) Polar and Garang microbes.
(c) Pathogenic and spoilage microbes.
(d) Genetic and bulbous microbes.

5. What did Louis Pasteur invent in the 1860s?
(a) Whipping treatment.
(b) Heat treatment.
(c) Skimming treatment.
(d) Pasterised treatment.

Short Answer Questions

1. What dairy product contains several nutrients?

2. What type of vitamin is an egg yolk?

3. What kind of food does Chapter Five examine?

4. What continent did sour cream and buttermilk originate from?

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

(see the answer key)

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