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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 kind of fish is beheaded, gutted, salted and held at high temperatures for a month?

2. Which of the following is a fermented dairy product?

3. What kind of milk does the author say can be highly toxic?

4. What are poached eggs usually cooked in?

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

Short Essay Questions

1. What were the early methods of preserving meat?

2. Why is parsnip sweeter in the winter months?

3. How should one cook poached eggs?

4. How can raw milk become infected?

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

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

7. How does the author think meat has developed humans?

8. What are the current methods of preserving meat?

9. How should one soft boil an egg?

10. What are roots and tubers?

Essay Topics

Write an essay for ONE of the following topics:

Essay Topic 1

What are the concerns about the chicken egg industry? How have governments tried to combat these concerns?

Essay Topic 2

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

Essay Topic 3

What makes Harold McGee such an authority on food? What is McGee's reputation in today's culinary circles?

(see the answer keys)

This section contains 464 words (approx. 2 pages at 300 words per page) View a FREE sample