View a FREE sample

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

Multiple Choice Questions

1. Which of the following is a current method of preserving meat?
(a) Drying.
(b) Taping.
(c) Salting.
(d) Canning.

2. Which of the following is a fermented dairy product?
(a) Buttermilk.
(b) Cheese.
(c) Single cream.
(d) Milk.

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

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

5. What does the bacteria in milk digest to cause fermentation?
(a) Sugar.
(b) Cream.
(c) Lactose.
(d) Hops.

Short Answer Questions

1. What helps produce leaner meat in some countries?

2. What kind of food does the second chapter examine?

3. Which of the following is classed as a custard?

4. What is key to cooking good custards?

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

(see the answer key)

This section contains 163 words (approx. 1 page at 300 words per page) View a FREE sample