On Food and Cooking Test | Final Test - Medium

Harold McGee
This set of Lesson Plans consists of approximately 89 pages of tests, essay questions, lessons, and other teaching materials.
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This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What vitamin other than vitamin B are seeds likely to contain?
(a) Vitamin C.
(b) Vitamin E.
(c) Vitamin A.
(d) Vitamin D.

2. What vitamin group is most common in seeds?
(a) Vitamin E.
(b) Vitamin B.
(c) Vitamin A.
(d) Vitamin C.

3. Which of the following herbs is commonly used in alcohol?
(a) Dill.
(b) Anise.
(c) Caraway.
(d) Cumin.

4. What is the title of Chapter 13?
(a) Sauces.
(b) Meat.
(c) Broth.
(d) Noodles.

5. What is used to make bread lighter?
(a) Sugar.
(b) Water.
(c) Yeast.
(d) Grain.

Short Answer Questions

1. What does the yeast in wine feed on to convert itself into alcohol?

2. In what way are batters different from dough?

3. What combines with glucose to make table sugar?

4. What can one use nut skins to make?

5. What part of the nut contains vitamin E?

Short Essay Questions

1. What did people use before sugar was discovered?

2. Why are sugars so important in cooking?

3. What is dough made of?

4. What are the major components of wine?

5. What are the three categories of seeds?

6. How does one make mayonnaise?

7. What are browning reactions?

8. How is corn syrup made?

9. How is tequila made?

10. What are the three categories of herbs?

(see the answer keys)

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