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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 is a fermented dairy product?
(a) Buttermilk.
(b) Milk.
(c) Single cream.
(d) Cheese.

2. What part of the egg is the most nutritious?
(a) The membrane.
(b) The yolk.
(c) The white.
(d) The shell.

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

4. What is key to cooking good custards?
(a) A high temperature.
(b) A patient attitude.
(c) A sense of fun.
(d) A low temperature.

5. What dangerous bacteria can the antibiotics create?
(a) Goading.
(b) Corina.
(c) BSE.
(d) Salmonella.

Short Answer Questions

1. What continent does yogurt originate from?

2. What is the disadvantage of cooking vegetables?

3. What family is the tomato a member of?

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

5. What are custards made from?

Short Essay Questions

1. How should one cook poached eggs?

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

3. Why are tomatoes used as a vegetable?

4. What causes milk to ferment?

5. How should one soft boil an egg?

6. How can raw milk become infected?

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

8. What nutrients does an egg yolk contain?

9. Why is fruit so healthy?

10. What are the three basic ingredients of cheese?

(see the answer keys)

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