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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 is key to cooking good custards?
(a) A patient attitude.
(b) A high temperature.
(c) A low temperature.
(d) A sense of fun.

2. How can one cook vegetables to avoid flavor loss?
(a) Boil slowly.
(b) Fry quickly.
(c) Roast quickly.
(d) Bake slowly.

3. What two vitamins does milk contain?
(a) A and C.
(b) E and C.
(c) A and D.
(d) C and D.

4. What method do people use to harden the liquid oil in margarine?
(a) Hydrogenation.
(b) Hygenetics.
(c) Oxygenation.
(d) Oxidisation.

5. What have people practiced with meat for over 4000 years?
(a) Coloring.
(b) Grilling.
(c) Spit roasting.
(d) Preservation.

Short Answer Questions

1. What is the name of the Japanese dish which is dipped in dough and fried?

2. What does pickling kill in products?

3. What acidifies the milk to create the flavor of such cheeses as cheddar?

4. What does the author think meat is leaner and younger than it has been in the past?

5. What do scientists believe fish oil is high in?

Short Essay Questions

1. How does one create Creme Caramel from custard?

2. Why is parsnip sweeter in the winter months?

3. How does one make butter from milk?

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

5. How should one soft boil an egg?

6. How has McGee changed the second edition of the book?

7. How does one make ice cream?

8. Why does the author think using a microwave is a bad idea?

9. How does cooking vegetables and fruits affect them?

10. What were the early methods of preserving meat?

(see the answer keys)

This section contains 527 words (approx. 2 pages at 300 words per page) View a FREE sample