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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) Drying.
(b) Freezing.
(c) Taping.
(d) Canning.

2. What type of vitamin is an egg yolk?
(a) Vitamin C.
(b) Vitamin E.
(c) Vitamin A.
(d) Vitamin B.

3. What is an egg's shell formed from?
(a) Minerals and lactic acid.
(b) Calcuim carbonate and protein.
(c) Bone marrow and ligaments.
(d) Whitish membrane and protein cells.

4. What does the egg have to pass through to get coated in white membrane?
(a) A vein.
(b) An oviduct.
(c) The kidney.
(d) The intestines.

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

Short Answer Questions

1. Which of the following is a method of drying fruit?

2. What is the name of the bacteria in milk?

3. What vitamin do people rely on fruit for?

4. What kind of container does canned meat have to be canned in?

5. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?

Short Essay Questions

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

2. What are the three basic ingredients of cheese?

3. How should one hard boil an egg?

4. What nutrients does an egg yolk contain?

5. Why are tomatoes used as a vegetable?

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

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

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

9. Describe the Japanese dish Tempura?

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

(see the answer keys)

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