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On Food and Cooking Quiz

Harold McGee
This Study Guide consists of approximately 30 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.

On Food and Cooking Quiz

Harold McGee
This Study Guide consists of approximately 30 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.

Take our free On Food and Cooking quiz below, with 25 multiple choice questions that help you test your knowledge. Determine which chapters, themes and styles you already know and what you need to study for your upcoming essay, midterm, or final exam. Take the free quiz now!

Directions: Click on the correct answer.

Questions 1-5 of 25:

1.

Why does the author think microwaves should be used sparingly? (from The Four Basic Food Molecules)

2.

What is the best temperature to store nuts? (from Seeds)

3.

What kind of fish is beheaded, gutted, salted and held at high temperatures for a month? (from Fish and Shellfish)

4.

Why are tomatoes generally considered a fruit? (from A Survey of Common Vegetables)

5.

What should one do to a fish before drying it? (from Fish and Shellfish)

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