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