On Food and Cooking Test | Mid-Book Test - Easy

Harold McGee
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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What kind of food does the second chapter examine?
(a) Eggs.
(b) Chocolate.
(c) Greens.
(d) Meat.

2. What family is the tomato a member of?
(a) Nightshade.
(b) Root.
(c) Thorn.
(d) Berry.

3. What dangerous bacteria can the antibiotics create?
(a) Salmonella.
(b) Goading.
(c) BSE.
(d) Corina.

4. What did Louis Pasteur invent in the 1860s?
(a) Heat treatment.
(b) Whipping treatment.
(c) Pasterised treatment.
(d) Skimming treatment.

5. What part of the egg is the most nutritious?
(a) The shell.
(b) The yolk.
(c) The white.
(d) The membrane.

6. Which of the following does the author describe as having an almost meaty flavor?
(a) Ethiopian mustard.
(b) Brussels.
(c) Egg plant.
(d) Courgette.

7. What does the author state meat has helped humans to adapt to?
(a) Cold climates.
(b) Poverty.
(c) Oppressive regimes.
(d) Warm climates.

8. What do scientists believe fish oil is high in?
(a) Protein.
(b) Omega fatty acids.
(c) Salt.
(d) Vitamin B.

9. Why does the author think meat is different than it has been in the past?
(a) It is more tender and fattier.
(b) It is leaner and younger.
(c) It has less blood content.
(d) It is older and tougher.

10. What kind of eggs does the author say people should cook at 250 degrees?
(a) Poached eggs.
(b) Fried eggs.
(c) Boiled eggs.
(d) Scrambled eggs.

11. Which of the following is a fermented dairy product?
(a) Milk.
(b) Buttermilk.
(c) Cheese.
(d) Single cream.

12. What kind of meat does the author suggest people should grill?
(a) Thin meat.
(b) Lean meat.
(c) Fatty meat.
(d) Thick meat.

13. What does the author state is the best way to cook large meat?
(a) Oven roasts.
(b) Frying.
(c) grilling.
(d) Spit roasts.

14. What kind of drink did Pasteur invent his heat treatment for?
(a) Vodka.
(b) Wine.
(c) Water.
(d) Beer.

15. Which of the following products is a fruit?
(a) A yam.
(b) A squash.
(c) A carrot.
(d) A beetroot.

Short Answer Questions

1. What is key to cooking good custards?

2. What country do both sushi and sashimi originate from?

3. Why are tomatoes generally considered a fruit?

4. What color is the egg once it has matured?

5. What are poached eggs usually cooked in?

(see the answer keys)

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