View a FREE sample

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

Multiple Choice Questions

1. What should one do to a fish before drying it?
(a) Cook it.
(b) Coat it in butter.
(c) Par boil it.
(d) Salt it.

2. What color is the egg once it has matured?
(a) Brown.
(b) White.
(c) Grey.
(d) Yellow.

3. Why does the author think one should grill thin meat?
(a) To burn off its dangerous bacteria.
(b) So not to overcook the exterior.
(c) To to cook the meat right through.
(d) So to drain it off its fatty excess.

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

5. What kind of food does Chapter Five examine?
(a) Dairy products.
(b) Minerals.
(c) Vegatables.
(d) Meat.

Short Answer Questions

1. What part of the egg is the most nutritious?

2. What is the disadvantage of canned meat?

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

4. What does the lactic acid in cheese convert sugar to?

5. What helps produce leaner meat in some countries?

(see the answer key)

This section contains 179 words (approx. 1 page at 300 words per page) View a FREE sample