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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 does one use to thicken puree?
(a) Plant particles.
(b) Flour.
(c) Butter.
(d) Dough.

2. Which of the following atoms does sugar contain?
(a) Helium.
(b) Mercury.
(c) Carbon.
(d) Lactic acid.

3. What vitamin other than vitamin B are seeds likely to contain?
(a) Vitamin A.
(b) Vitamin C.
(c) Vitamin E.
(d) Vitamin D.

4. What is tea derived from?
(a) Roots.
(b) Leaves.
(c) Beans.
(d) Berries.

5. How should one add the oil into mayonnaise?
(a) By pouring it in.
(b) By stirring it in.
(c) By sieving it in.
(d) By whisking it in.

Short Answer Questions

1. Which fruit does one make into raisins?

2. What are most herbs and spices made from?

3. What fruit is a melon closely related to?

4. What part of the nut contains vitamin E?

5. What was the first sweetener in Europe?

Short Essay Questions

1. Why are citrus fruits so popular?

2. What is capsaican?

3. How should one make pasta?

4. What are the major components of wine?

5. Why should one refrigerate seeds?

6. Why do people prize cabbage family spices?

7. What is the difference between herbs and spices?

8. How does radiation heat food?

9. What are emulsion sauces?

10. What different types of melons are there?

(see the answer keys)

This section contains 475 words (approx. 2 pages at 300 words per page) View a FREE sample