1. What is Textured Vegetable Protein made from?
A) Wheat
B) Rice
C) Soybeans
D) Real meat

2. What factor(s) impact how long food will last after it's opened?
A) The quality of the food at the time it is opened
B) The degree to which food is exposed to heat and light
C) The degree to which food is exposed to oxygen and moisture
D) All of the above

3. What will help extend the life of your food storage once you've opened it?
A) Freezing the food in a vacuum sealed package
B) Put the food into a zip top freezer bag, seal it, place it in the can and secure the lid
C) Refrigerate the food
D) All of the above

4. What kind of grain is best to use for making flaky pastries, pie crust, cakes, and crackers?
A) Soft White Wheat
B) Hard White Wheat
C) Hard Red Wheat
D) Spelt

5. In what measurement should honey be substituted for sugar in recipes?
A) Cup for cup
B) ¾ cup of honey for 1 cup of sugar
C) 1½ cups of honey for 1 cup of sugar
D) Honey shouldn't be substituted for sugar in any recipe

6. How much bean flour can be substituted for wheat flour in a recipe?
A) All
B) Half of the total amount
C) ¼ of the total amount
D) None

7. What type of food should be added last when using dry beans in a recipe?
A) High protein foods
B) Acidic foods
C) High carbohydrate foods
D) High fat foods

8. If your food storage is packaged properly, which factor is the most crucial to extending it's shelf-life?
A) Moisture
B) Air
C) Light
D) Temperature

9. What do you need to prepare MRE's (Meals Ready to Eat)?
A) Mess kit
B) Nothing
C) Recipe book
D) Water

10. What type of dehydrated eggs have non-fat milk and vegetable oil added to them?
A) Scrambled eggs
B) Whole eggs
C) Egg whites
D) None