Lab: Surface area and Energy

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

• A. True
• B. False

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

• A.True
• B.False

Energy is the ability to cause change

• A. True
• B False

Methods of heat transfer are alike in that all ______

• A. Transfer energy from a hotter substance to a cooler one
• B. Use the same medium of heat transfer
• C. Have the same rates of reaction
• D.Are equally suitable for every food

Adding heat speeds the rate of chemical reactions in food by_____

• A. Move apart until they no longer touch
• B. Releasing the heat energy stored in food
• C. Increasing the force and frequency of molecular collision
• D. creating hot spots in sugar and fats

When heat is applied to a substance, it's molecules___

• A. Move apart until they no longer touch
• B. Move more quickly
• C. Remain locked in the same structure
• D. Tumble and flow past eeach other

Cooking foods successfully depends on controlling____

• A. How much energy a food absorbs
• B. How quickly a food absorbs energy
• C. the rate of energy transfer
• D. All of the above
• E. None of the above

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

• A. Conduction current
• B. Convection current
• C. Electric current
• D. Radiant current
• E. all of the above

What type of energy transfer is involved in baking cookies?

• A. Conduction only
• B. convection
• C. Both conduction and convection
• D. Radiant current
• E. all of the above

Why is it important not to have melted butter

• A. Having the ingredients in the correct phase controlled rate of chemical reactions
• B. Melting the butter removes energy from the system
• C. Melting the butter makes mixing the dough too easy
• D. Melting the butter takes too much time
• E. All of the above