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

2. What do scientists believe fish oil is high in?
(a) Protein.
(b) Omega fatty acids.
(c) Salt.
(d) Vitamin B.

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

4. What continent did sour cream and buttermilk originate from?
(a) North America.
(b) Asia.
(c) Europe.
(d) South America.

5. What family is broccoli a member of?
(a) Starch.
(b) Cabbage.
(c) Beet.
(d) Lettuce.

Short Answer Questions

1. What often turns brown after cutting them?

2. Which of the following does the author describe as having an almost meaty flavor?

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

4. What part of the lobster is often added to lobster sauce?

5. Which of the following is a current method of preserving meat?

Short Essay Questions

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

2. What nutrients does an egg yolk contain?

3. What are roots and tubers?

4. How does one make buttermilk from milk?

5. How does cooking vegetables and fruits affect them?

6. What were the early methods of preserving meat?

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

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

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

10. What are the three basic ingredients of cheese?

(see the answer keys)

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