2. What is the best temperature to store nuts?
(a) Cool temperatures.
(b) Hot temperatures.
(c) Freezing temperatures.
(d) Warm temperatures.

3. What does one use to thicken emulsions?
(a) Plant particles.
(b) Dough,
(c) Flour.
(d) Oil.

4. What should one do with seeds once one has cooked them?
(a) Freeze them.
(b) Salt them.
(c) Eat them.
(d) Refrigerate them.

5. What was the precursor to honey?
(a) Milk.
(b) Marmelade.
(c) Jam.
(d) Fruit.

6. Which herb can be both sweet and bitter?
(a) Sage.
(b) Fennel.
(c) Basil.
(d) Mint.

7. At what heat do browning reactions occur?
(a) Medium heat.
(b) Low heat.
(c) High heat.
(d) Low medium heat.

8. What is the title of Chapter 13?
(a) Sauces.
(b) Meat.
(c) Noodles.
(d) Broth.

9. Which fruit does one make into raisins?
(a) Raspberries.
(b) Cranberries.
(c) Blueberries.
(d) Grapes.

10. Which of the following alcoholic beverages is distilled in barrels?
(a) Whiskey.
(b) Brandy.
(c) Tequilla.
(d) Vodka.

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

12. What fruit does one dry to make prunes?
(a) Plums.
(b) Apricots.
(c) Cherries.
(d) Oranges.

13. In what way are strawberries unusual?
(a) They have a bright color.
(b) They grow in cold contions.
(c) Their seeds are on the outside of the fruit.
(d) They stay fresh for weeks.

14. What was the first culture to develop wine?
(a) The Romans.
(b) The British Empire.
(c) The Aztecs.
(d) The ancient Egyptians.

15. What is the name of the tree chocolate is derived from?
(a) Cola.
(b) Choccy.
(c) Coco.
(d) Cacao.