View a FREE sample

This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What sense does vitamin A help with?
(a) Sound.
(b) Sight.
(c) Hearing.
(d) Touch.

2. What changes the pigmentation in fruits and vegetables?
(a) Cooking them.
(b) Mishandling htem.
(c) Peeling them.
(d) Leaving them too long.

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

4. What kind of bacteria is used in cheeses such as Limburger?
(a) Smear bacteria.
(b) Propionibacteria.
(c) Clear bacteria.
(d) Lactic acid bacteria.

5. What does the author state meat has helped humans to adapt to?
(a) Warm climates.
(b) Oppressive regimes.
(c) Cold climates.
(d) Poverty.

Short Answer Questions

1. Which of the following products is a fruit?

2. What often turns brown after cutting them?

3. On which two continents can one find yams?

4. What method do people use to harden the liquid oil in margarine?

5. Why are tomatoes generally considered a fruit?

Short Essay Questions

1. How is an egg formed?

2. Why is parsnip sweeter in the winter months?

3. How does one make margarine?

4. What nutrients does an egg yolk contain?

5. What are the current methods of preserving meat?

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

7. How should one soft boil an egg?

8. How does one poach a fish?

9. Why are fish healthy?

10. What were the early methods of preserving meat?

(see the answer keys)

This section contains 484 words (approx. 2 pages at 300 words per page) View a FREE sample