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1. Recent research suggests that the original use of spices was not for flavor but to inhibit food-borne bacteria, especially in warm climates where food spoilage was common. |
| | A) | True |
| | B) | False |
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2 | |
2. Using the essential oils of menthol, eucalyptus, and sandalwood for medicinal purposes is called aromatherapy and is thought to trigger physiological responses. |
| | A) | True |
| | B) | False |
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3 | |
3. _______ traveled through the Orient for 25 years and later published his memoirs, which described the immense wealth of spices in China, Java, and India. |
| | A) | a. Alexander the Great |
| | B) | b. Marco Polo |
| | C) | c. Henry the Navigator |
| | D) | d. Nero |
| | E) | e. Christopher Columbus |
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4 | |
4. During the sixteenth century, _______ controlled the spice trade between Europe and the Far East. |
| | A) | a. Portugal |
| | B) | b. England |
| | C) | c. The Netherlands |
| | D) | d. Italians |
| | E) | e. None of the above |
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5 | |
5. Allspice, capsicum peppers, and black pepper are all spices derived from the grinding of their bark |
| | A) | True |
| | B) | False |
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6 | |
6. Which spice is derived by drying and grinding the unopened flower bud of the Eugenia caryophyllata plant? |
| | A) | a. mace |
| | B) | b. nutmeg |
| | C) | c. cloves |
| | D) | d. cinnamon |
| | E) | e. black pepper |
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7 | |
7. From which plant part are both ginger and turmeric derived? |
| | A) | a. seeds |
| | B) | b. leaves |
| | C) | c. rhizome |
| | D) | d. root |
| | E) | e. bulb |
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8 | |
8. Saffron is derived from the stigmas of an autumn crocus native to eastern Mediterranean countries and is considered to be the most costly spice in the world. |
| | A) | True |
| | B) | False |
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9 | |
9. Capsicum anuum is the most widely cultivated pepper and is included in the tomato family. |
| | A) | True |
| | B) | False |
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10 | |
10. Medicinal uses of the capsicum pepper include its use as ________. |
| | A) | a. a diuretic |
| | B) | b. an analgesic |
| | C) | c. an ointment for burn victims |
| | D) | d. all of the above |
| | E) | e. only a and b are correct |
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11 | |
11. The characteristic flavor of _________ is produced by a process in which beans are heated by the sun during the day and covered in blankets by night. |
| | A) | a. coffee |
| | B) | b. vanilla |
| | C) | c. nutmeg |
| | D) | d. all of the above |
| | E) | e. none of the above |
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12 | |
12. Imitation vanilla extract is synthesized from wood pulp and coal tar. |
| | A) | True |
| | B) | False |
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13 | |
13. Allspice is used both whole and ground, and its cultivation and production are controlled by Jamaica. |
| | A) | True |
| | B) | False |
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14 | |
14. Oregano, spearmint, rosemary, and sage all belong to the family ________. |
| | A) | a. Apiaceae |
| | B) | b. Brassicaceae |
| | C) | c. Laminaceae |
| | D) | d. Solanaceae |
| | E) | e. Myrtaceae |
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15 | |
15. The dry indehiscent fruit, the schizocarp, is found in plants of the family _______. |
| | A) | a. Apiaceae |
| | B) | b. Brassicaceae |
| | C) | c. Laminaceae |
| | D) | d. Solanaceae |
| | E) | e. Alliaceae |
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16 | |
16. Dijon mustard, which is ground black mustard mixed with white wine, is becoming increasingly popular as a sauce for sushi and other seafood dishes in Japan. |
| | A) | True |
| | B) | False |
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17. _______ produces a single large bulb, whereas _______ produces a composite bulb consisting of many bulblets. |
| | A) | a. Wasabi, turmeric |
| | B) | b. Onion, garlic |
| | C) | c. Safflower, turmeric |
| | D) | d. Logwood, Opuntia cactus |
| | E) | e. Ginger, turmeric |
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18 | |
18. Which of the following pairs of spices are obtained from the same plant? |
| | A) | a. ginger, turmeric |
| | B) | b. cinnamon, clove |
| | C) | c. vanilla, saffron |
| | D) | d. nutmeg, mace |
| | E) | e. black pepper, capsicum pepper |
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2006 McGraw-Hill Higher Education