View a FREE sample

This quiz consists of 5 multiple choice and 5 short answer questions through A Survey of Common Vegetables.

Multiple Choice Questions

1. What is key to cooking good custards?
(a) A sense of fun.
(b) A low temperature.
(c) A patient attitude.
(d) A high temperature.

2. What does the author think meat is leaner and younger than it has been in the past?
(a) People demand more quality.
(b) People want risk free meat.
(c) People are concerned about their blood levels.
(d) People are concerned about cholesterol.

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

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

5. What vitamin do people rely on fruit for?
(a) Vitamin A.
(b) Vitamin D.
(c) Vitamin B.
(d) Vitamin C.

Short Answer Questions

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

2. What method of preparing eggs does the author not recommend?

3. What sense does vitamin A help with?

4. Which of the following was an early method of preserving meat?

5. What kind of potatoes are toxic to the system?

(see the answer key)

This section contains 187 words (approx. 1 page at 300 words per page) View a FREE sample