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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 does drying the meat prevent from growing?
(a) Ant eggs.
(b) Bacteria.
(c) Lactic acid.
(d) Microbes.

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

3. What kind of meat does the author suggest people should grill?
(a) Lean meat.
(b) Thick meat.
(c) Thin meat.
(d) Fatty meat.

4. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Jorgan acid bacteria.
(b) Alkaline bacteria.
(c) Lactic acid bacteria.
(d) Lava acid bacteria.

5. What creates buttermilk?
(a) The watery portion of cream.
(b) Whipped cream mixed with milk.
(c) Slighty sweetened melted butter.
(d) Butter mixed in with milk.

Short Answer Questions

1. What part of the lobster is most prized?

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

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

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

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

(see the answer key)

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