Culinary Math

What is the primary chemical reaction involved in baking a cake?

• Maillard reaction

• Fermentation

• Caramelization

• Leavening

Which of the following is a common unit of measurement in culinary math?

• Newton

• Pascal

• Cup

• Joule

What is the role of yeast in bread making?

• To add flavor

• To provide color

• To leaven the dough

• To increase shelf life

Tags

NGSS.MS-LS1-7

Which of the following is a method to measure the acidity of a solution in cooking?

• Litmus test

• pH meter

• Thermometer

• Barometer

What is the scientific term for the browning of meat when cooked?

• Caramelization

• Maillard reaction

• Fermentation

• Oxidation

How does salt affect the boiling point of water?

• Lowers it

• Raises it

• No effect

• Depends on the type of salt

Tags

NGSS.MS-PS1-4

What is the main gas released during the baking of bread?

• Oxygen

• Carbon dioxide

• Nitrogen

• Hydrogen

Which of the following is a physical change in cooking?

• Baking a cake

• Boiling water

• Frying an egg

• Grilling meat

What is the purpose of using a double boiler in cooking?

• To cook food faster

• To prevent direct heat

• To add flavor

• To increase temperature

Tags

NGSS.MS-PS3-3

Which of the following ingredients acts as an emulsifier in cooking?

• Sugar

• Salt

• Egg yolk

• Flour