The Science of Baking Cookies Quiz

What temperature causes the butter inside the dough to start melting?

• 85 degrees Fahrenheit

• 100 degrees Fahrenheit

• 92 degrees Fahrenheit

• 110 degrees Fahrenheit

Tags

NGSS.HS-PS3-4

At what temperature do the salmonella bacteria die off in the dough?

• 120 degrees

• 136 degrees

• 130 degrees

• 140 degrees

What happens to the proteins in the eggs when exposed to heat energy?

• They break down completely

• They form ring-like structures

• They unfold and get tangled up with their neighbors

• They remain unchanged

Tags

NGSS.HS-PS1-5

At what temperature does water boil away, causing the cookie to dry out and stiffen?

• 212 degrees

• 200 degrees

• 220 degrees

• 180 degrees

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What is the leavening agent used in the dough to create airy pockets in the cookie?

• Baking soda

• Yeast

• Baking powder

• Sodium bicarbonate

At what temperature do Maillard reactions occur, resulting in rich brown color and complex tastes and smells?

• 300 degrees

• 310 degrees

• 320 degrees

• 330 degrees

Tags

NGSS.HS-PS1-5

What is the last reaction to take place inside the cookie, forming sweet, nutty, and slightly bitter flavor compounds?

• Fermentation

• Hydrolysis

• Oxidation

• Caramelization

At what temperature does caramelization start?

• 340 degrees

• 356 degrees

• 360 degrees

• 350 degrees

Tags

NGSS.HS-PS1-5

What is the ideal temperature to set the oven for cookies that are barely browned?

• 300 degrees

• 330 degrees

• 310 degrees

• 320 degrees

What is the primary sugar responsible for the browning of cookies during baking?

• Sucrose

• Fructose

• Glucose

• Lactose