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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 an egg's shell formed from?
(a) Whitish membrane and protein cells.
(b) Minerals and lactic acid.
(c) Bone marrow and ligaments.
(d) Calcuim carbonate and protein.

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

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

4. What family is spinach a member of?
(a) The startch family.
(b) The leaf family.
(c) The beet family.
(d) The root family.

5. What changes the pigmentation in fruits and vegetables?
(a) Mishandling htem.
(b) Peeling them.
(c) Cooking them.
(d) Leaving them too long.

Short Answer Questions

1. What should one do to a fish before drying it?

2. What often turns brown after cutting them?

3. What does the bacteria in milk digest to cause fermentation?

4. What kind of cooking does oven roasting ensure?

5. Which of the following is a raw fish dish?

Short Essay Questions

1. How has meat meat changed from recent history?

2. How does the author think meat has developed humans?

3. What nutrients does an egg yolk contain?

4. How is an egg formed?

5. Why is parsnip sweeter in the winter months?

6. Why is fruit so healthy?

7. Why does the author think using a microwave is a bad idea?

8. How does one make margarine?

9. How does cooking vegetables and fruits affect them?

10. What is the difference between winter and summer squashes?

(see the answer keys)

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