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