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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 kind of food does the second chapter examine?
(a) Meat.
(b) Chocolate.
(c) Greens.
(d) Eggs.

2. What did Louis Pasteur invent in the 1860s?
(a) Pasterised treatment.
(b) Whipping treatment.
(c) Skimming treatment.
(d) Heat treatment.

3. Which of the following products is a fruit?
(a) A carrot.
(b) A yam.
(c) A beetroot.
(d) A squash.

4. What is the disadvantage of cooking vegetables?
(a) It reduces their nutrient value.
(b) It discolors them.
(c) They don't taste so nice.
(d) It makes them harder to preserve.

5. What is an egg's shell formed from?
(a) Bone marrow and ligaments.
(b) Whitish membrane and protein cells.
(c) Minerals and lactic acid.
(d) Calcuim carbonate and protein.

Short Answer Questions

1. What type of vitamin is an egg yolk?

2. What do scientists believe fish oil is high in?

3. What is the name of the bacteria in milk?

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

5. What are poached eggs usually cooked in?

Short Essay Questions

1. How does one create Creme Caramel from custard?

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

3. What are roots and tubers?

4. Why is fruit so healthy?

5. How can raw milk become infected?

6. What were the early methods of preserving meat?

7. Why are fish healthy?

8. How should one hard boil an egg?

9. How has meat meat changed from recent history?

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

(see the answer keys)

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