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

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

3. What does a parsnip convert its starch to in the winter?
(a) Salt.
(b) Flour.
(c) Sugar.
(d) Wax.

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

5. From what kind of cream is ice cream made?
(a) Salted cream.
(b) Sugared cream.
(c) Dry cream.
(d) Whipped cream.

Short Answer Questions

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

2. What should one always do to vegetables before eating them?

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

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

5. What kind of bacteria is used in cheeses such as Limburger?

Short Essay Questions

1. Why is parsnip sweeter in the winter months?

2. How has meat meat changed from recent history?

3. How does cooking vegetables and fruits affect them?

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

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

6. What are the three basic ingredients of cheese?

7. Describe the Japanese dish Tempura?

8. How does one make ice cream?

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

10. How can raw milk become infected?

(see the answer keys)

This section contains 541 words (approx. 2 pages at 300 words per page) View a FREE sample