Lab: Energy and Volume

In conduction, heat is transferred by direct contact between hotter and cooler molecules.

• true
• False

Tags

NGSS.MS-PS1-4

Foods generally cook by multiple types of heat transfer at the same time.

• True
• False

Tags

NGSS.MS-PS1-4

Energy is the ability to cause change.

• True
• False

Tags

NGSS.MS-PS3-5

Methods of heat transfer are alike in that all ___.

• transfer energy from a hotter substance to a cooler one
• use the same medium to transfer heat
• have the same rates of reaction
• are equally suitable for every food
• none of these

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Adding heat speeds the rate of chemical reactions in food by ___.

• increasing the force and frequency of molecular collisions
• Raising food's specific heat
• the heat energy stored in food
• creating "hot spots" in sugar and fats
• all of these

Tags

NGSS.MS-LS1-7

NGSS.MS-PS1-4

When heat is applied to a substance, its molecules ____.

• move apart until they no longer touch
• move more quickly
• remain locked in the same structure
• tumble and flow past each other
• none of these

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Cooking foods successfully depends on controlling ___.

• how much energy a food absorbs.
• how quickly a food absorbs energy
• the rate of energy transfer
• all of these
• none of these

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

Rising, hotter molecules and dropping, cooler ones create a ___ in a liquid or gas.

• radiant current
• electric current
• conduction current
• convection current
• all or these

What type of energy transfer is involved in baking cookies?

• heat energy
• conduction only
• convection only
• both conduction and convection
• none of these

Tags

NGSS.MS-PS1-4

How did the size of the cookies affect baking time?

• the smaller cookie took more time
• the larger cookie took more time
• there was no difference