1. Directions

You will read passages on the topic and then answer questions about them. You may find vocabulary at the end of the test. Read the questions carefully before choosing the correct answers.

2. Questions of the test

Question 1. What is ham made from?
A) The rear leg of a hog
B) The front leg of a hog
C) The shoulder of a hog
D) The stomach of a hog

Question 2. What is ham an outstanding source of?
A) Thiamine (vitamin B1), iron, riboflavin, niacin, phosphorus, and calcium
B) Vitamin C, vitamin A, and calcium
C) Protein, carbohydrates, and fat
D) Sodium, potassium, and cholesterol

Question 3. What is the process of curing ham intended to do?
A) Check the growth of spoilage bacteria by the application of curing agents
B) Increase the amount of fat in the meat
C) Improve the flavour and texture of the meat
D) All of the above

Question 4. What is used to give ham a mild cure and a mild flavour?
A) Salt
B) Sugar
C) Sodium nitrite
D) Honey

Question 5. Which of the following additives may be linked to a possible carcinogen-forming process in laboratory animals?
A) Sugar
B) Honey
C) Sodium or potassium nitrite
D) Various condiments