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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 helps produce leaner meat in some countries?
(a) Animal hormones.
(b) Bone marrow.
(c) Lactic acid.
(d) Dried animal blood.

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

3. What are endives often mixed with to reduce their bitterness?
(a) Pepper.
(b) Tobacco.
(c) Sugar.
(d) Salt.

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

5. What have people practiced with meat for over 4000 years?
(a) Preservation.
(b) Spit roasting.
(c) Coloring.
(d) Grilling.

Short Answer Questions

1. Which of the following depends on the flavor of the cheese?

2. What is the disadvantage of canned meat?

3. Which of the following is known as a bitter lettuce?

4. What are custards made from?

5. What curdles the milk to make cheese?

Short Essay Questions

1. Why are tomatoes used as a vegetable?

2. How can raw milk become infected?

3. What causes milk to ferment?

4. How does one make margarine?

5. Why is propionibacteria important in the cheesemaking process?

6. What are the three basic ingredients of cheese?

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

8. How should one soft boil an egg?

9. How does one create Creme Caramel from custard?

10. What nutrients does an egg yolk contain?

(see the answer keys)

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