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This quiz consists of 5 multiple choice and 5 short answer questions through Eggs.

Multiple Choice Questions

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

2. What kind of bacteria is used in cheeses such as Limburger?
(a) Smear bacteria.
(b) Propionibacteria.
(c) Clear bacteria.
(d) Lactic acid bacteria.

3. What does heat treatment kill in the milk?
(a) Genetic and bulbous microbes.
(b) Polar and Garang microbes.
(c) Pathogenic and spoilage microbes.
(d) Geriatric and Seething microbes.

4. What method do people use to harden the liquid oil in margarine?
(a) Oxygenation.
(b) Hygenetics.
(c) Oxidisation.
(d) Hydrogenation.

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

Short Answer Questions

1. What are poached eggs usually cooked in?

2. What kind of food does the second chapter examine?

3. What color is the egg once it has matured?

4. What does the egg have to pass through to get coated in white membrane?

5. What method of preparing eggs does the author not recommend?

(see the answer key)

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