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On Food and Cooking by Harold McGee
  • 1. What is the primary focus of 'On Food and Cooking'?
A) A collection of popular dishes.
B) The history of culinary arts.
C) Traditional cooking recipes.
D) The science behind food and cooking.
  • 2. What does McGee explain about the Maillard reaction?
A) It makes food smell bad.
B) It refers to fermentation.
C) It's responsible for browning food.
D) It's a boiling process.
  • 3. Which fruit is mentioned regarding enzymatic browning?
A) Orange.
B) Banana.
C) Grapes.
D) Apple.
  • 4. How does McGee describe the impact of freezing on food textures?
A) It makes food tougher.
B) It enhances flavor significantly.
C) It can disrupt cell walls.
D) It has no impact at all.
  • 5. To improve the texture of tough cuts of meat, McGee recommends what?
A) Boiling for long periods.
B) Frying quickly.
C) Slow cooking.
D) Grilling directly.
  • 6. What is a major factor in the flavor development of cheese?
A) Temperature alone.
B) Microbial activity.
C) Exposure to light.
D) High sugar content.
  • 7. What key property does sugar exhibit when heated?
A) Fermentation.
B) Emulsification.
C) Caramelization.
D) Curing.
  • 8. What is the significance of temperature control in cooking according to McGee?
A) It is irrelevant to taste.
B) It affects only food safety.
C) It influences texture and flavor.
D) It only concerns baking.
  • 9. The process of fermentation is essential for which type of food?
A) Boiled vegetables.
B) Grilled meat.
C) Raw fruits.
D) Bread.
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