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

3. What kind of meat does the author suggest people should grill?
(a) Lean meat.
(b) Thick meat.
(c) Thin meat.
(d) Fatty meat.

4. Which of the following is known as a bitter lettuce?
(a) Garden.
(b) Iceberg.
(c) Sewdish.
(d) Chicories.

5. What does drying the meat prevent from growing?
(a) Microbes.
(b) Ant eggs.
(c) Lactic acid.
(d) Bacteria.

6. What is key to cooking good custards?
(a) A high temperature.
(b) A patient attitude.
(c) A sense of fun.
(d) A low temperature.

7. What country do poke and lomi dishes originate from?
(a) China.
(b) Gibraltor.
(c) Bermuda.
(d) Hawaii.

8. What kind of container does canned meat have to be canned in?
(a) A perspiring container.
(b) An airtight container.
(c) A dry container.
(d) A ventilated container.

9. What kind of vitamin do fish and shellfish contain?
(a) Vitamin A.
(b) Vitamin C.
(c) Vitamin B.
(d) Vitamin D.

10. What kind of cooking does oven roasting ensure?
(a) Half cooking.
(b) Tender cooking.
(c) Anti bacteria cooking.
(d) Even cooking.

11. What should one always do to vegetables before eating them?
(a) Peel them.
(b) Wash them.
(c) Freeze them.
(d) Par boil them.

12. Which of the following is a mold used in cheeses?
(a) Oxen.
(b) Cyanide.
(c) Mortar.
(d) Penicillium.

13. What do scientists believe fish oil is high in?
(a) Salt.
(b) Omega fatty acids.
(c) Vitamin B.
(d) Protein.

14. What does the lactic acid in cheese convert sugar to?
(a) Acid.
(b) Crystals.
(c) Mold.
(d) Salt.

15. What does vitamin C aid in?
(a) High metabolic rates.
(b) Good digestion.
(c) Blood sugar replacement.
(d) Collagen replacement.