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

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

3. What is the disadvantage of canned meat?
(a) Dull flavor.
(b) Salmonella.
(c) Expense.
(d) Lack of protein.

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

5. What continent does yogurt originate from?
(a) Africa.
(b) Europe.
(c) Asia.
(d) Australasia.

Short Answer Questions

1. What kind of milk is added to help make margarine?

2. What is key to cooking good custards?

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

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

5. What two vitamins does milk contain?

(see the answer key)

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