Cooking and Organic Foods
with Vicki Chelf

1. Organic produce is grown:

a.		without the use of toxic pesticides.
b.		without the use of synthetic fertilizers.
c.		by farmers who emphasize soil and water conservation.
d.		all of the above.

2. It’s important to buy organic corn if possible because, according to the USDA, _____ percent of U.S. corn (in 2003) was genetically modified.

a.		35
b.		38
c.		42
d.		47

3. Millet (hulled) can often be substituted for rice, and is the most ___________ of cereals; it is almost _____ percent protein and is high in iron, magnesium, B vitamins, and fiber.

a.		desirable; 25
b.		acid; 10
c.		alkaline; 15
d.		expensive; 20

4. __________ saves time and eliminates the need to run out to buy a missing ingredient or starting over if you make a mistake.

a.		Cooking creatively
b.		Measuring precisely
c.		Keeping a stock of many ingredients
d.		Watching the kitchen timer

5. True or false: Vegetable foods provide all the essential amino acids in sufficient quality and quantity; so if a person eats a varied, organic whole foods diet with sufficient calories it is almost impossible to lack protein.

a.		true
b.		false

6. When learning how to cook, or to cook in a new style, it is essential to become familiar with:

a.		the essence of the ingredients.
b.		the nature of the ingredients.
c.		how the ingredients combine with other ingredients.
d.		all of the above.

7. Buying organic helps you to avoid purchasing __________ foods.

a.		fresh
b.		overripe
c.		genetically modified
d.		underripe

8. Safe materials to consider when buying cookware include:

a.		aluminum.
b.		stainless steel.
c.		Teflon.
d.		glazed ceramics from third-world countries.

9. Although ________________ is not a true grain, it is highly nutritious and is almost always grown organically because it nourishes the soil.

a.		buckwheat
b.		wheat
c.		barley
d.		carob

10. Which of the following statements is true regarding cooking vegetables?

a.		Watching your kitchen timer is more important than keeping a close eye on the vegetables as they cook.
b.		When following a recipe, cooking times should be followed precisely; personal judgment is not appropriate when cooking.
c.		Factors that determine the optimal cooking time for vegetables are the size you cut them, their freshness, the type of pan used, the degree of heat used, and individual taste.
d.		Intuition is not important when cooking vegetables.