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This quiz consists of 5 multiple choice and 5 short answer questions through The Four Basic Food Molecules.

Multiple Choice Questions

1. What vitamin do fats and oils produce?
(a) Vitamin C.
(b) Vitamin A.
(c) Vitamin D.
(d) Vitamin E.

2. Which of the following was an early method of preserving meat?
(a) Taping.
(b) Canning.
(c) Freezing.
(d) Drying.

3. What are sugars good at holding?
(a) Breadcrumbs.
(b) Moisture.
(c) Dryness.
(d) Heaviness.

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

5. What are endives often mixed with to reduce their bitterness?
(a) Tobacco.
(b) Sugar.
(c) Salt.
(d) Pepper.

Short Answer Questions

1. Why does the author think meat is different than it has been in the past?

2. What meat is lovage usually combined with?

3. What country developed noodles?

4. Which of the following is a pome fruit?

5. What color is the egg once it has matured?

(see the answer key)

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