Quiz: Science of Cooking

The author’s purpose for writing

the first section of the book,

“Cooking with Science,” was

to

• show what foods people cook

  and eat every day

• describe what people’s

  favorite meals are to cook

• introduce the many ways that

  people cook their food

• explain that cooking food

  changes its flavor and texture

The body needs all three types

of nutrients to

• have energy and build cells

• make particles and store heat

• bond atoms and form

  molecules

• break chemicals and change

  shape

What is the difference between

simple carbohydrates and

complex carbohydrates?

• Simple carbohydrates are

  good for the body, but

  complex carbohydrates are

  harmful to the body.

• Simple carbohydrates are

  found in fiber and starch, and

  complex carbohydrates are

  found in fruits and dairy.

• Simple carbohydrates are

  digested quickly by the body,

  and complex carbohydrates

  take longer for the body

  to digest.

• Simple carbohydrates provide

  more energy to the body,

  and complex carbohydrates

  provide a quick boost of

  energy for the body.

Which of the following is an

example of a chemical change?

• cracking an egg

• slicing a loaf of bread

• roasting a marshmallow

• freezing water into ice cubes

What is one effect

of cooking food?

• It helps with digestion.

• It adds more nutrients.

• It causes bacteria to grow.

• It builds complex

  carbohydrates.

What happens during

caramelization?

• Sugar molecules join together

  to form bigger molecules to

  create more sugar.

• Sugar molecules break apart

  to form new molecules that

  are smaller and sweeter.

• Sugar molecules become hard

  and crispy, which makes the

  sugar lighter in color.

• Sugar molecules become

  more acidic, which turns the

  sugar into a harder substance.

Which of the following is true

about the Maillard reaction?

• The reaction happens when

  food is cooling down.

• The reaction happens only

  one time during the process.

• The reaction causes the

  color and texture of food

  to change.

• The reaction occurs in

  foods that contain both

  fats and sugars.

Raw eggs become firmer when

they cook because the protein

molecules

• vibrate fast

• break down

• transfer heat

• bond together

What is similar about the

molecules in hot and cold butter?

• The molecules in hot and cold

  butter break down.

• The molecules in hot and cold

  butter are always in motion.

• The molecules in hot and cold

  butter slide past one another.

• The molecules in hot and

  cold butter are tightly packed

  together.

The author mainly wrote

this book to show readers

how

• changes in cooking can

  make food healthier

• cooking causes changes

  in the foods we eat

• different ways of cooking

  can affect the body

• there are many kinds

  of cooking challenges