Culinary Math

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

• Maillard reaction

• Fermentation

• Caramelization

• Denaturation

Tags

NGSS.MS-PS1-5

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

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

• Litmus test

• pH meter

• Thermometer

• Barometer

What is the scientific term for the browning of sugar?

• Caramelization

• Fermentation

• Oxidation

• Reduction

Tags

NGSS.MS-PS1-5

In culinary math, what does the term 'molarity' refer to?

• Concentration of a solution

• Temperature of a solution

• Volume of a solution

• Mass of a solution

Which gas is primarily responsible for the rising of dough?

• Oxygen

• Carbon dioxide

• Nitrogen

• Hydrogen

What is the process of converting liquid oil into solid fat called?

• Hydrogenation

• Saponification

• Emulsification

• Fermentation

Which of the following is a physical change in cooking?

• Boiling water

• Burning sugar

• Rusting iron

• Baking bread

Tags

NGSS.MS-PS3-4

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

• To cook food evenly

• To prevent direct heat

• To increase cooking speed

• To add flavor

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3