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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) They don't taste so nice.
(b) It discolors them.
(c) It reduces their nutrient value.
(d) It makes them harder to preserve.

2. What kind of cooking does oven roasting ensure?
(a) Anti bacteria cooking.
(b) Even cooking.
(c) Tender cooking.
(d) Half cooking.

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

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

5. What is egg made from?
(a) Bacteria.
(b) A living germ cell.
(c) Sugar and salt.
(d) A foetus.

Short Answer Questions

1. What did Louis Pasteur invent in the 1860s?

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

3. What vitamin do Brussels Sprouts contain?

4. What family is broccoli a member of?

5. What are endives often mixed with to reduce their bitterness?

Short Essay Questions

1. How has meat meat changed from recent history?

2. Why are fish healthy?

3. Why are tomatoes used as a vegetable?

4. Why is parsnip sweeter in the winter months?

5. How should one cook poached eggs?

6. Why does the author think using a microwave is a bad idea?

7. How should one hard boil an egg?

8. How does cooking vegetables and fruits affect them?

9. What causes milk to ferment?

10. How does one create Creme Caramel from custard?

(see the answer keys)

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