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

Short Answer Questions

1. What country do both sushi and sashimi originate from?

2. What family is broccoli a member of?

3. Which of the following is classed as a custard?

4. What part of the lobster is often added to lobster sauce?

5. What is the best way to cook thin fish?

Short Essay Questions

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

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

3. Why is parsnip sweeter in the winter months?

4. Why is propionibacteria important in the cheesemaking process?

5. Why are tomatoes used as a vegetable?

6. What were the early methods of preserving meat?

7. How does one make butter from milk?

8. Why is Louis Pasteur important to the dairy industry?

9. How does one make ice cream?

10. How should one cook poached eggs?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

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

Essay Topic 2

Choose one of the following foods and write about that products development since it was first discovered.

1. Meat.

2. Cheese.

3. Nuts.

4. Milk.

5. Wine.

6. Beer.

Essay Topic 3

Why have meat products been such an important part of human development over thousands of years? Why are meat products so important in colder climates?

(see the answer keys)

This section contains 503 words (approx. 2 pages at 300 words per page) View a FREE sample