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

2. What does vitamin C aid in?
(a) Good digestion.
(b) Collagen replacement.
(c) High metabolic rates.
(d) Blood sugar replacement.

3. What kind of milk is added to help make margarine?
(a) Full fat milk.
(b) Butter milk.
(c) Skim milk.
(d) Semi skimmed milk.

4. What is margarine made from?
(a) Animal fat.
(b) Milk.
(c) Vegetable oil.
(d) Olive oil.

5. Which of the following is a current method of preserving meat?
(a) Canning.
(b) Taping.
(c) Salting.
(d) Drying.

Short Answer Questions

1. Which of the following products is a fruit?

2. Which of the following is a raw fish dish?

3. What is the disadvantage of canned meat?

4. What dairy product contains several nutrients?

5. What kind of cooking does oven roasting ensure?

Short Essay Questions

1. Describe the Japanese dish Tempura?

2. What nutrients does an egg yolk contain?

3. What are the three basic ingredients of cheese?

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

5. How does one create Creme Caramel from custard?

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

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

8. How can raw milk become infected?

9. How should one hard boil an egg?

10. Why is parsnip sweeter in the winter months?

(see the answer keys)

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