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Science in Cooking

Created by drbabe

Fun Trivia : Quizzes : Cooking and Baking
Science in Cooking game quiz
"Cooking involves measurements and relies on a variety of chemical and physical phenomena to take raw ingredients and create something palatable. What do you know about the science of cooking?"

15 Points Per Correct Answer - No time limit  



1. What tool do chefs use to be sure that meat is cooked to the proper temperature?
    calorimeter
    index finger
    thermometer
    thermopile


2. What is the process that results in the albumin in an egg turning from clear to opaque white?
    denaturation of proteins
    protein hardening
    denaturalization
    transmutation


3. What are the three main phases in ice cream?
    ice crystals, air, and fat globules
    ice, cream, and sugar
    carbon dioxide, ice, and cream
    cream, sugar, and flavoring


4. When a recipe calls for a cup of water, why doesn't it matter whether you measure 8 (UK) fluid ounces or 8 avoirdupois ounces?
    You can always add more later.
    A fluid ounce and an avoirdupois ounce are the same.
    The specific gravity of water is 1.00.
    The water will boil off if you add too much.


5. What causes browning of food when baked in a conventional oven?
    microwaves
    ultraviolet rays
    carmelization
    gamma rays


6. What causes the leavening effect when baking powder and/or baking soda are added to dough or batter?
    They react with sugar to produce alcohol and carbon dioxide.
    They interact with flour to form gas bubbles.
    They act as a filler to plump up baked goods.
    They cause small carbon dioxide bubbles that expand upon heating.


7. What physical change occurs when butter is churned?
    Fat globules coalesce to form butter.
    Fat globules are dispersed by stirring.
    Stirring in air causes fat globules to precipitate.
    Buttermilk forms, which separates into butter and water.


8. The first step in cheese making involves adding rennet to cream or milk. What is created by the addition of the enzymes in rennet?
    yogurt
    chocolate milk
    ice cream
    curds and whey


9. "There's always room for Jell-O." Jell-O is a popular brand of gelatin dessert. Why doesn't this dessert gel when fresh or canned pineapple is added?
    It does not interfere with setting. This is an example of an urban myth.
    It makes the gelatin too acidic.
    Pineapple contains enzymes that keep the gelatin from setting.
    It connects the protein chains.


10. Can you increase the temperature of boiling water?
    No, at sea level water boils at 212 degree F
    Yes, by using a pressure cooker or by cooking at the Dead Sea
    Yes, by moving to a planet with a higher atmospheric pressure
    Yes, by turning up the heat


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Compiled May 26 13