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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. Which of the following is classed as a custard?

2. What is an egg's shell formed from?

3. From what kind of crystals is ice cream made?

4. What are endives often mixed with to reduce their bitterness?

5. What kind of milk is added to help make margarine?

Short Essay Questions

1. What were the early methods of preserving meat?

2. Why are fish healthy?

3. How does one make butter from milk?

4. How is an egg formed?

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

6. How does one poach a fish?

7. How should one hard boil an egg?

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

9. Describe the Japanese dish Tempura?

10. Why is propionibacteria important in the cheesemaking process?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

What are the concerns about the fruit and vegetable industry in general? How have governments tried to combat these concerns?

Essay Topic 2

What are the four basic food molecules? Why is it important to know the four basic food molecules?

Essay Topic 3

What impact has ON FOOD AND COOKING had on the culinary world? How do you think chefs could use the book to improve their cooking methods?

(see the answer keys)

This section contains 501 words (approx. 2 pages at 300 words per page) View a FREE sample