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On Food and Cooking by Harold McGee
Contributed by: Hatton
  • 1. What is the primary focus of 'On Food and Cooking'?
A) The science behind food and cooking.
B) The history of culinary arts.
C) Traditional cooking recipes.
D) A collection of popular dishes.
  • 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) Grapes.
C) Apple.
D) Banana.
  • 4. What is the significance of temperature control in cooking according to McGee?
A) It affects only food safety.
B) It influences texture and flavor.
C) It is irrelevant to taste.
D) It only concerns baking.
  • 5. The process of fermentation is essential for which type of food?
A) Raw fruits.
B) Bread.
C) Boiled vegetables.
D) Grilled meat.
  • 6. What key property does sugar exhibit when heated?
A) Fermentation.
B) Curing.
C) Caramelization.
D) Emulsification.
  • 7. 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.
  • 8. What is a major factor in the flavor development of cheese?
A) Microbial activity.
B) Temperature alone.
C) Exposure to light.
D) High sugar content.
  • 9. How does McGee describe the impact of freezing on food textures?
A) It enhances flavor significantly.
B) It can disrupt cell walls.
C) It makes food tougher.
D) It has no impact at all.
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