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. When was margarine first used as a butter substitute?
A) Late 19th century in Europe and the United States
B) Early 20th century in Europe and the United States
C) Late 19th century in Asia and Africa
D) Early 20th century in Asia and Africa
Question 2. What ingredients are often added to margarine?
A) Yellow food pigments, vitamins A and D, flavorings, emulsifiers, preservatives, and butter
B) Yellow food pigments, vitamins C and D, flavorings, emulsifiers, preservatives, and milk
C) Yellow food pigments, vitamins C and D, flavorings, emulsifiers, preservatives, and sugar
D) Yellow food pigments, vitamins A and B, flavorings, emulsifiers, preservatives, and milk
Question 3. What was the early process of making margarine in the United States?
A) Churning the melted fat blend with milk and salt, chilling it, kneading it mechanically, chilling it again, and forming it into shapes for packaging
B) Boiling the melted fat blend with milk and salt, simmering it, stirring it mechanically, simmering it again, and molding it into shapes for packaging
C) Baking the melted fat blend with milk and salt, roasting it, stirring it mechanically, roasting it again, and shaping it into shapes for packaging
D) Freezing the melted fat blend with milk and salt, thawing it, stirring it mechanically, freezing it again, and shaping it into shapes for packaging
Question 4. Which oils are commonly used in margarine?
A) Cottonseed, soybean, peanut, coconut, and corn oils
B) Corn, safflower, and sunflower oils
C) Cottonseed, soybean, peanut, and corn oils
D) Safflower, sunflower, and coconut oils
Question 5. What prompted the use of polyunsaturated fats in margarine?
A) The efforts of consumer groups and nondairy agricultural groups
B) The repeal of restrictive legislation by the federal government in 1950
C) Concerns about nutrition and health since the 1950s
D) All of the above
