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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 is egg made from?
(a) A foetus.
(b) A living germ cell.
(c) Bacteria.
(d) Sugar and salt.

2. What vitamin do Brussels Sprouts contain?
(a) Vitamins C and A.
(b) Vitamins B and D.
(c) Vitamins F and G.
(d) Vitamins E and C.

3. What is the name of the Japanese dish which is dipped in dough and fried?
(a) Lomi.
(b) Sushi.
(c) Oishi.
(d) Tempura.

4. Why are tomatoes generally considered a fruit?
(a) They have the coloring of a vegetable.
(b) They have high salt content.
(c) They have low sugar content.
(d) They have are savoury product.

5. What does one have to damage in cream to make butter?
(a) Protein globule membranes.
(b) Fat globule membranes.
(c) Hop globule membranes.
(d) Git globule membranes.

Short Answer Questions

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

2. Which of the following depends on the flavor of the cheese?

3. What dangerous bacteria can the antibiotics create?

4. What country do both sushi and sashimi originate from?

5. What kind of potatoes are toxic to the system?

Short Essay Questions

1. Why do people generally freeze fish before serving it raw?

2. How should one hard boil an egg?

3. How can raw milk become infected?

4. How should one soft boil an egg?

5. How has McGee changed the second edition of the book?

6. How does one poach a fish?

7. How should one cook poached eggs?

8. How does one make buttermilk from milk?

9. Why is fruit so healthy?

10. How does one make margarine?

(see the answer keys)

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