Question

Question 27:

Explain the secret of the French fry for the fast-food industry that ended the hassle of preparing potatoes.

Question 28:

Summarize Simplot's meeting with Ray Kroc and the deal they made with a handshake.

Question 29:

Explain the changes in the American nation's eating habits, providing details and facts cited from the text.

Question 30:

Describe the Lamb Weston factory and the process of how frozen French fries are produced, citing specific details from the text.

Question 31:

How is the taste of French fries determined, and how did McDonald's respond to the perception of their fries being unhealthy?

Question 33:

What does the author write about aroma, taste, and why scientists believe humans acquired this trait?

Question 34:

What did food companies turn to when processed food began to lose its aroma? Explain.

Question 35:

List some of the ingredients contained in the "artificial strawberry."

Question 36:

Explain what the "kid testers" did to discover what children liked in the context of the text.

Question 37:

Why are there bugs in your candy? Explain the presence of bugs in candies.

Answer 1

The question addresses the history and evolution of the fast food industry, its impact on American eating habits, and food technology, which relates to Social Studies at the High School level.

Step-by-step explanation:

The question concerns the historical development of fast food in America, particularly relating to the French fry innovation, and touches on broader themes of nutrition and food science within the context of the fast-food industry. Mention of the meeting between Simplot and Ray Kroc suggests a historical business dealing that is relevant to the subject. Furthermore, the reference to Americans' fast food consumption habits and the changes in these habits over time pertain to aspects of social studies and health.

The mention of trans fats and their regulatory status relates to both health and law. The question also engages with the history of food technology and manufacturing processes, as indicated by the inquiry into the Lamb Weston factory and the product development processes in the food industry highlighted by the discussion about artificial flavors and 'kid testers'.

Given the questions' scope and depth, encompassing history, nutrition, social trends, business, and technology within the context of the food industry, the subject aligns best with Social Studies, and the grade level would be High School, given the complexity and the expectations of analyzing historical and contemporary issues.