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

Multiple Choice Questions

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

2. What are poached eggs usually cooked in?
(a) Butter.
(b) Water.
(c) Milk.
(d) Oil.

3. What part of the lobster is often added to lobster sauce?
(a) Lobster shell.
(b) Lobster brain.
(c) Lobster eggs.
(d) Lobster blood.

4. What does the egg have to pass through to get coated in white membrane?
(a) An oviduct.
(b) A vein.
(c) The kidney.
(d) The intestines.

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

Short Answer Questions

1. What kind of food does Chapter Five examine?

2. What dangerous bacteria can the antibiotics create?

3. Which of the following products is a fruit?

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

5. What is the name of the bacteria in milk?

(see the answer key)

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