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. Which of the following is known as a bitter lettuce?
(a) Iceberg.
(b) Sewdish.
(c) Garden.
(d) Chicories.

2. What is the name of the bacteria in milk?
(a) Lictineous.
(b) Lactococcus.
(c) Hembrane.
(d) Coccoonus.

3. What does drying the meat prevent from growing?
(a) Lactic acid.
(b) Microbes.
(c) Ant eggs.
(d) Bacteria.

4. What is the second most popular vegetable in the USA?
(a) Cucumber.
(b) Egg plant.
(c) Tomato.
(d) Squash.

5. What part of the lobster is most prized?
(a) The stomach meat.
(b) The back meat.
(c) The claw meat.
(d) The leg meat.

6. What type of vitamin is an egg yolk?
(a) Vitamin E.
(b) Vitamin C.
(c) Vitamin B.
(d) Vitamin A.

7. What does the author say is the most common shellfish?
(a) Crabs.
(b) Oysters.
(c) Lobsters.
(d) Prawns.

8. What method of preparing eggs does the author not recommend?
(a) Frying eggs.
(b) Boiling eggs.
(c) Poaching eggs.
(d) Scrambling eggs.

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

10. What is an egg's shell formed from?
(a) Bone marrow and ligaments.
(b) Whitish membrane and protein cells.
(c) Calcuim carbonate and protein.
(d) Minerals and lactic acid.

11. What vitamin do people rely on fruit for?
(a) Vitamin D.
(b) Vitamin A.
(c) Vitamin C.
(d) Vitamin B.

12. What are poached eggs usually cooked in?
(a) Butter.
(b) Milk.
(c) Oil.
(d) Water.

13. What does the bacteria in milk digest to cause fermentation?
(a) Cream.
(b) Sugar.
(c) Lactose.
(d) Hops.

14. Which of the following is a method of drying fruit?
(a) The wind.
(b) The sun.
(c) The snow.
(d) The shade.

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

Short Answer Questions

1. What dairy product contains several nutrients?

2. What does the lactic acid in cheese convert sugar to?

3. What cooking method often results in tender cooked meat?

4. Which of the following is a mold used in cheeses?

5. What did Louis Pasteur invent in the 1860s?

(see the answer keys)

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