Register New Player
Welcome to our world of fun trivia quizzes and quiz games:
Science in Cooking
Cooking and Baking
"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
What tool do chefs use to be sure that meat is cooked to the proper temperature?
What is the process that results in the albumin in an egg turning from clear to opaque white?
denaturation of proteins
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
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.
What causes browning of food when baked in a conventional oven?
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.
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.
The first step in cheese making involves adding rennet to cream or milk. What is created by the addition of the enzymes in rennet?
curds and whey
"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.
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
Copyright, FunTrivia.com. All Rights Reserved.
Legal / Conditions of Use
Compiled May 26 13