The Chemistry of Cookies

What happens to the dough when it reaches 92 degrees Fahrenheit?

• It starts spreading out

• It becomes solid

• It becomes flaky

• It turns brown

Tags

NGSS.MS-PS1-4

What temperature is too hot for salmonella bacteria to survive?

• 92 degrees Fahrenheit

• 136 degrees Fahrenheit

• 212 degrees Fahrenheit

• 310 degrees Fahrenheit

What happens to the proteins in the dough at 144 degrees Fahrenheit?

• They become solid

• They break down

• They evaporate

• They turn brown

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

At what temperature does water boil?

• 92 degrees Fahrenheit

• 136 degrees Fahrenheit

• 212 degrees Fahrenheit

• 310 degrees Fahrenheit

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What does sodium bicarbonate react with in the dough?

• Proteins

• Sugars

• Fats

• Water

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

What temperature is required for Maillard reactions to occur?

• 92 degrees Fahrenheit

• 136 degrees Fahrenheit

• 310 degrees Fahrenheit

• 356 degrees Fahrenheit

Tags

NGSS.MS-PS1-4

What is the last reaction to take place inside a cookie?

• Caramelization

• Maillard reaction

• Protein denaturation

• Water evaporation

At what temperature does caramelization start?

• 310 degrees Fahrenheit

• 356 degrees Fahrenheit

• 390 degrees Fahrenheit

• 400 degrees Fahrenheit

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5

What can be used as a natural timer to determine if cookies are ready?

• Kitchen timer

• Oven temperature

• Color of the cookies

• Smell of the cookies

What is the main focus of the text?

• The process of baking cookies

• The dangers of salmonella bacteria

• The science behind caramelization

• The importance of kitchen timers