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This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What is the disadvantage of cooking vegetables?
(a) It reduces their nutrient value.
(b) They don't taste so nice.
(c) It discolors them.
(d) It makes them harder to preserve.

2. On which two continents can one find yams?
(a) Asia and Oceania.
(b) South America and Africa.
(c) Asia and Africa.
(d) Europe and North America.

3. What cooking method often results in tender cooked meat?
(a) Frying.
(b) Grilling.
(c) Barbecuing.
(d) Spit roasting.

4. Why does the author think one should grill thin meat?
(a) To to cook the meat right through.
(b) So to drain it off its fatty excess.
(c) So not to overcook the exterior.
(d) To burn off its dangerous bacteria.

5. What is the best way to cook thin fish?
(a) Frying.
(b) Roasting.
(c) Grilling.
(d) Baking.

Short Answer Questions

1. From what kind of cream is ice cream made?

2. What does the author think meat is leaner and younger than it has been in the past?

3. What helps produce leaner meat in some countries?

4. What kind of milk does the author say can be highly toxic?

5. What kind of meat does the author suggest people should grill?

Short Essay Questions

1. How does one create Creme Caramel from custard?

2. What is the difference between winter and summer squashes?

3. How does the author think meat has developed humans?

4. Why do people generally freeze fish before serving it raw?

5. How does one poach a fish?

6. How does one make buttermilk from milk?

7. How should one cook poached eggs?

8. What were the early methods of preserving meat?

9. What nutrients does an egg yolk contain?

10. Why is propionibacteria important in the cheesemaking process?

(see the answer keys)

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