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

2. What color is the egg once it has matured?
(a) Yellow.
(b) White.
(c) Grey.
(d) Brown.

3. What does pickling kill in products?
(a) Vitamins.
(b) Microbes.
(c) Bacteria.
(d) Nutrients.

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

5. Why are tomatoes generally considered a fruit?
(a) They have high salt content.
(b) They have the coloring of a vegetable.
(c) They have low sugar content.
(d) They have are savoury product.

Short Answer Questions

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

2. What are endives often mixed with to reduce their bitterness?

3. What kind of food does the second chapter examine?

4. What did Louis Pasteur invent in the 1860s?

5. Which of the following is a fermented dairy product?

Short Essay Questions

1. How has meat meat changed from recent history?

2. What nutrients does an egg yolk contain?

3. How does one make margarine?

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

5. Describe the Japanese dish Tempura?

6. What causes milk to ferment?

7. How does one create Creme Caramel from custard?

8. Why are tomatoes used as a vegetable?

9. How does cooking vegetables and fruits affect them?

10. Why is propionibacteria important in the cheesemaking process?

(see the answer keys)

This section contains 500 words (approx. 2 pages at 300 words per page) View a FREE sample