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