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On Food and Cooking Overview & Chapter Abstracts for Teachers

Harold McGee
This set of Lesson Plans consists of approximately 95 pages of tests, essay questions, lessons, and other teaching materials.
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Chapter Abstracts

Chapter abstracts are short descriptions of events that occur in each chapter. They highlight major plot events and detail the important relationships and characteristics of characters and objects. The Chapter Abstracts can be used to review what the students have read, or to prepare the students for what they will read. Hand the abstracts out in class as a study guide, or use them as a "key" for a class discussion. They are relatively brief, but can serve to be an excellent refresher of the text for either a student or teacher.

Acknowledgements Abstract

* McGee opens the book with a chapter on milk and diary products. He states milk contains several nutrients including Vitamins A and B.
* Milking making methods changed dramatically in the 1860s when farmers began using heat treatment. This treatment killed germs and allowed milk to last longer.

Introduction Abstract

* Butter is made by agitating...

(read more Chapter Abstracts)

This section contains 1,640 words
(approx. 6 pages at 300 words per page)
Purchase our On Food and Cooking Lesson Plans
On Food and Cooking from BookRags. ©2009 BookRags, Inc. All rights reserved.
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