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

2. What does the author say is the most common shellfish?
(a) Crabs.
(b) Oysters.
(c) Lobsters.
(d) Prawns.

3. What dangerous bacteria can the antibiotics create?
(a) Corina.
(b) Salmonella.
(c) BSE.
(d) Goading.

4. Which of the following depends on the flavor of the cheese?
(a) The breeding of the animal.
(b) The age of the animal.
(c) The milk's exposure to light.
(d) The climate of the country.

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

Short Answer Questions

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

2. What is margarine made from?

3. What does one have to damage in cream to make butter?

4. What does the egg have to pass through to get coated in white membrane?

5. Which of the following is a mold used in cheeses?

(see the answer key)

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