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) Touch.
(b) Sight.
(c) Sound.
(d) Hearing.

2. What does the author state is the best way to cook large meat?
(a) Frying.
(b) grilling.
(c) Oven roasts.
(d) Spit roasts.

3. Which of the following is known as a bitter lettuce?
(a) Iceberg.
(b) Chicories.
(c) Sewdish.
(d) Garden.

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

5. What are poached eggs usually cooked in?
(a) Butter.
(b) Milk.
(c) Water.
(d) Oil.

Short Answer Questions

1. What type of vitamin is an egg yolk?

2. What is key to cooking good custards?

3. What is the second most popular vegetable in the USA?

4. What helps produce leaner meat in some countries?

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

Short Essay Questions

1. What nutrients does an egg yolk contain?

2. How has meat meat changed from recent history?

3. How does one make margarine?

4. What causes milk to ferment?

5. How does one make ice cream?

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

7. How should one hard boil an egg?

8. Why is fruit so healthy?

9. How does one make butter from milk?

10. Describe the Japanese dish Tempura?

(see the answer keys)

This section contains 477 words (approx. 2 pages at 300 words per page) View a FREE sample