Mac & Cheese Chemistry Lab Pre-test

What is the chemical formula for water used in the recipe?

• H2O

• C6H10O5

• C55H98O6

• C12H22O11

Tags

NGSS.MS-PS1-1

Which ingredient in the recipe has the chemical formula C55H98O6?

• Butter

• Macaroni

• Water

• Milk

What is the boiling point of water mentioned in the instructions?

• 100°C (212°F)

• 50°C (122°F)

• 150°C (302°F)

• 200°C (392°F)

Tags

NGSS.MS-PS1-4

What process separates the pasta from the cooking water?

• Filtration

• Distillation

• Evaporation

• Condensation

What happens to the starch molecules in the pasta during cooking?

• They gelatinize, absorbing water and becoming soft and pliable.

• They evaporate, leaving the pasta dry.

• They condense, making the pasta hard.

• They dissolve completely in the water.

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What is the chemical formula for the milk used in preparing the cheese sauce?

• C12H22O11

• C6H5Na3O7

• C55H98O6

• C16H10N2O2

Tags

NGSS.MS-PS1-1

What phase transition does butter undergo when added to the hot pot?

• Solid to gas

• Liquid to gas

• Solid to liquid

• Liquid to solid

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What type of forces are involved in the melting of butter?

• Covalent bonds

• Ionic bonds

• Hydrogen bonds

• Van der Waals forces

Tags

NGSS.MS-PS1-4

What is the main component of the cheese powder used in the recipe?

• Sodium citrate

• Yellow dye

• Cheese solids

• All of the above

What process is involved in the solubilization of cheese powder?

• Evaporation

• Dissolution and dispersion of solids into the liquid phase

• Condensation

• Freezing

Tags

NGSS.MS-PS3-4