Heat & Food Production Quiz

Which type of heat transfer occurs when cooking chicken in direct contact with a pan on a stove?

• Conduction

• Reduction

• Convection

• Radiation

Increasing temperature increases the energy within molecules. Fill in the blank: The more energy molecules have, the ______ speed they have.

• more

• less

• same

Which method of heat transfer is used when Zay uses a microwave to prepare popcorn?

• Convection

• Radiation

• Conduction

• Reduction

Molecular motion is the energy of _________.

• Heat

• Time

• Molecules

• Motion

Crystallization is a chemical change.

• True

• False

Coagulation occurs in __________ in many cooked foods.

• Carbohydrates

• Sugars

• Proteins

• Minerals

When making a sauce, which phase change is most likely to occur?

• Conduction

• Coagulation

What causes pasta and rice to get bigger and soften when cooked?

• A. Gelatinization

• B. Caramelization

• C. Denaturation

• D. Coagulation

Which of the following choices depicts the change between the images below?

• Denaturation

• Caramelization

• Gelatinization

• Coagulation

During the reduction process, the __________ parts are what is left.

• Least concentrated

• Least heat tolerable

• Most concentrated

• Most heat tolerable