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

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

3. What is the second most popular vegetable in the USA?
(a) Squash.
(b) Tomato.
(c) Cucumber.
(d) Egg plant.

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

5. What country do poke and lomi dishes originate from?
(a) China.
(b) Hawaii.
(c) Bermuda.
(d) Gibraltor.

Short Answer Questions

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

2. From what kind of crystals is ice cream made?

3. What does the bacteria in milk digest to cause fermentation?

4. Which of the following is known as a bitter lettuce?

5. What is the most frequently used of the unfermented dairy products?

Short Essay Questions

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

2. Why is Louis Pasteur important to the dairy industry?

3. How does cooking vegetables and fruits affect them?

4. How should one soft boil an egg?

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

6. Why is fish oil so important in our development?

7. Why is parsnip sweeter in the winter months?

8. How has McGee changed the second edition of the book?

9. What causes milk to ferment?

10. What are roots and tubers?

(see the answer keys)

This section contains 504 words (approx. 2 pages at 300 words per page) View a FREE sample