AAFCS Culinary

AAFCS Culinary

12th Grade

15 Qs

quiz-placeholder

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AAFCS Culinary

AAFCS Culinary

Assessment

Quiz

Science

12th Grade

Practice Problem

Medium

NGSS
MS-LS1-6, MS-PS1-2, MS-PS1-5

+1

Standards-aligned

Created by

Lisa Thompson

Used 4+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The process when starch granules swell and thicken a sauce is

caramelisation.

emulsification.

gelatinisation.

aeration.

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The process when starch granules swell and thicken a sauce is

caramelisation

emulsification

gelatinisation

aeration

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the primary function of enzymes in the human digestive system?

To break down food into smaller molecules

To transport nutrients throughout the body

To store energy for later use

To regulate body temperature

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of the following is a chemical change?

Melting of ice

Boiling of water

Rusting of iron

Breaking of glass

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the main component of the cell membrane?

Proteins

Lipids

Carbohydrates

Nucleic acids

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which gas is most commonly used in fire extinguishers?

Oxygen

Carbon dioxide

Nitrogen

Hydrogen

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the pH level of pure water?

0

7

14

5

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