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

Harold McGee
This set of Lesson Plans consists of approximately 89 pages of tests, essay questions, lessons, and other teaching materials.
Buy the On Food and Cooking Lesson Plans
Name: _________________________ Period: ___________________

This test consists of 5 short answer questions, 10 short essay questions, and 1 (of 3) essay topics.

Short Answer Questions

1. Which of the following is a method of drying fruit?

2. What does the author say is the quickest way to cook meat?

3. What dangerous bacteria can the antibiotics create?

4. What kind of food does the second chapter examine?

5. Which of the following is a current method of preserving meat?

Short Essay Questions

1. How does one make margarine?

2. Describe the Japanese dish Tempura?

3. Why is propionibacteria important in the cheesemaking process?

4. How has meat meat changed from recent history?

5. What is the difference between winter and summer squashes?

6. How does one make buttermilk from milk?

7. How does cooking vegetables and fruits affect them?

8. How can raw milk become infected?

9. How does one make ice cream?

10. Why are fish healthy?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

Why are fish seen as essential to our diets? What are the health risks surrounding fish? How should one prepare different fish?

Essay Topic 2

Why does McGee examine food from a scientific perspective? Why is there so little learned about food science in schools?

Essay Topic 3

What are the best way to preserve diary products? What are the health risks surrounding dairy products? How can people reduce the health risk of dairy products? How has the production, storing of milk changed since the book was written in 1984?

(see the answer keys)

This section contains 540 words
(approx. 2 pages at 300 words per page)
Buy the On Food and Cooking Lesson Plans
Copyrights
BookRags
On Food and Cooking from BookRags. (c)2016 BookRags, Inc. All rights reserved.
Follow Us on Facebook