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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. Which of the following liquids can one use to poach a fish?
(a) Water.
(b) Wine.
(c) Vodka.
(d) Beer.

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

3. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Lava acid bacteria.
(b) Jorgan acid bacteria.
(c) Alkaline bacteria.
(d) Lactic acid bacteria.

4. What do people add squash blossoms to?
(a) Soup.
(b) Gravy.
(c) Pie.
(d) Stew.

5. Why does the author think meat is different than it has been in the past?
(a) It has less blood content.
(b) It is more tender and fattier.
(c) It is leaner and younger.
(d) It is older and tougher.

Short Answer Questions

1. What helps produce leaner meat in some countries?

2. Which of the following was an early method of preserving meat?

3. What is egg made from?

4. What two vitamins does milk contain?

5. From what kind of cream is ice cream made?

Short Essay Questions

1. Why is parsnip sweeter in the winter months?

2. Why are fish healthy?

3. How does one make buttermilk from milk?

4. How should one soft boil an egg?

5. What causes milk to ferment?

6. How does one make butter from milk?

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

8. Why is fruit so healthy?

9. Why are tomatoes used as a vegetable?

10. What is the difference between winter and summer squashes?

(see the answer keys)

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