Trivial Practice Quiz hobbies - Test 71 | Englishfreetest.com

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  • Test content
    Question 1: This is the reason why vegetarian diet is good for humans.
    A. Anatomically, humans resemble herbivores
    B. Meat is slightly toxic
    C. Humans were herbivores at the beginning of their existence
    D. Fruits and vegetables remain in the intestines longer
    Question 2: This part of the worlds population is on a vegetarian diet.
    A. 1/4
    B. 1/20
    C. 1/2
    D. 1/10
    Question 3: This is how much the risk of breast cancer increases, if a woman eats meat daily, as opposed to once a week only.
    A. 2.8 times
    B. 2 times
    C. 3.8 times
    D. 3 times
    Question 4: High consumption of meat protein deprives the body of calcium. Lack of calcium causes this disease.
    A. Nausea
    B. Osteoporosis
    C. Obesity
    D. Cholera
    Question 5: The breast milk of a meat-eating mother can be this much more contaminated with pesticides, compared to the milk of a vegetarian mother.
    A. 25 times
    B. 35 times
    C. 5 times
    D. 2 times
    Question 6: This is the vitamin that vegetarians should take, as it is not found in plants.
    A. A
    B. C
    C. B 12
    D. E
    Question 7: The term roasting is often used interchangeably with this word.
    A. Basting
    B. Baking
    C. Braising
    D. Broiling
    Question 8: Which term does not belong with the others?
    A. Pot Roasting
    B. Poaching
    C. Braising
    D. Stewing
    Question 9: Why are foods basted?
    A. To give them a crunchy crust
    B. To add flavor
    C. To prevent them from drying out
    D. To give them a brown surface
    Question 10: Which of these cooking methods does not involve hot oil or fat?
    A. Boiling
    B. Stir Frying
    C. Pan Frying
    D. Sauteing
    Question 11: The terms sweating and steaming refer to one and the same method of cooking.
    A. False
    B. True
    Question 12: Which of these foods is generally poached in white wine?
    A. Fruit
    B. Eggs
    C. Fish
    D. Poultry
    Question 13: When you broil, where is the direct heat source?
    A. Below the food
    B. There is no direct heat source; it uses indirect heat
    C. Above the food
    D. Surrounds the food
    Question 14: Stir frying is a term used to describe two fast Chinese cooking techniques: chÇo and bĂ o.
    A. True
    B. False
    Question 15: There is no difference between blanching and parboiling.
    A. True
    B. False