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Symbolism, Setting, and Objects from On Food and Cooking

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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Object Descriptions

This section provides a short description of all the major objects in the book. This can be printed out as a study guide for students, used as a "key" for leading a class discussion, or you can jump to the quiz/homework section to find worksheets that incorporate these descriptions into a variety of question formats.


Phenolic Compounds - These are chemical molecules made from rings of 6 carbon atoms, which are vital to plant life.

Antioxidants - These are molecules that react with free radicals within the body to help stop them from degenerating DNA.

Tannins - These are compounds of three to five carbon rings that span two or more normally-separate protein molecules, bond to them and hold them together.

Alkaloids - These are bitter tasting toxins in some plants used as a defense mechanism against predators.

Cyanogens - These are bitter, hydrogen cyanide molecules that...

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This section contains 260 words
(approx. 1 page at 300 words per page)
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On Food and Cooking from BookRags. ©2009 BookRags, Inc. All rights reserved.
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