The Science of Hot Chocolate: From Powder to Perfect Sip

Interactive Video
•
Physics, Chemistry, Biology, Science
•
9th - 12th Grade
•
Hard
Wayground Content
FREE Resource
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7 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main challenge when mixing pure cocoa powder with milk?
It changes the color of the milk.
It dissolves too quickly.
It makes the milk too sweet.
It forms lumps and settles at the bottom.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What ingredient is added to instant chocolate to improve its solubility?
Cocoa butter
Salt
Cereals
Sugar
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How do emulsifiers like soy lecithin help in dissolving cocoa powder?
They reduce the fat content in cocoa.
They increase the temperature of the milk.
They form micelles that encapsulate cocoa particles.
They add flavor to the chocolate.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of a surfactant in a liquid?
It changes the color of the liquid.
It forms a barrier between water and oil.
It helps in forming micelles to disperse particles.
It increases the viscosity of the liquid.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first step in the process of making milk powder?
Homogenization
Drying
Skimming
Pasteurization
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is infant milk powder enriched with certain elements?
To support the baby's development
To reduce production costs
To make it taste better
To improve its shelf life
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is reduced in infant milk powder to aid digestion?
Carbohydrates
Proteins and mineral salts
Vitamins
Fats
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