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.

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.
Buy the On Food and Cooking Lesson Plans
Name: _________________________ Period: ___________________

This test consists of 5 multiple choice questions, 5 short answer questions, and 10 short essay questions.

Multiple Choice Questions

1. What is an example of oil convection?
(a) Deep frying.
(b) Baking.
(c) Roasting.
(d) Shallow frying.

2. Which of the following is a mint herb?
(a) Lovage.
(b) Chervil.
(c) A pennyroyal.
(d) Dill.

3. What was the precursor to sugar?
(a) Honey.
(b) Fruit.
(c) Milk.
(d) Jam.

4. What kind of radiation is grilling and broiling a form of?
(a) Open air.
(b) Infrared.
(c) Nuclear.
(d) Lazer.

5. What does one use to thicken puree?
(a) Plant particles.
(b) Butter.
(c) Flour.
(d) Dough.

Short Answer Questions

1. Which of the following is not an ingredient of mayonnaise?

2. What is sugar used to preserve?

3. Which of the following herbs is commonly used in alcohol?

4. What is tea derived from?

5. What is the best temperature to store nuts?

Short Essay Questions

1. Why are blueberries so commonly used?

2. What is dough made of?

3. How was cane sugar made before indusrialization?

4. Why are sugars so important in cooking?

5. What different types of melons are there?

6. What is the difference between herbs and spices?

7. What has a lack of Vitamin B in diets led to in the past?

8. What is puree?

9. What are the major components of wine?

10. How does radiation heat food?

(see the answer keys)

This section contains 496 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)2025 BookRags, Inc. All rights reserved.