WorksheetsQuiz: Science of Cooking
Total questions: 20
Worksheet time: 15mins
The author’s purpose for writing
the first section of the book,
“Cooking with Science,” was
to
show what foods people cook
and eat every day
describe what people’s
favorite meals are to cook
introduce the many ways that
people cook their food
explain that cooking food
changes its flavor and texture
The body needs all three types
of nutrients to
have energy and build cells
make particles and store heat
bond atoms and form
molecules
break chemicals and change
shape
What is the difference between
simple carbohydrates and
complex carbohydrates?
Simple carbohydrates are
good for the body, but
complex carbohydrates are
harmful to the body.
Simple carbohydrates are
found in fiber and starch, and
complex carbohydrates are
found in fruits and dairy.
Simple carbohydrates are
digested quickly by the body,
and complex carbohydrates
take longer for the body
to digest.
Simple carbohydrates provide
more energy to the body,
and complex carbohydrates
provide a quick boost of
energy for the body.
Which of the following is an
example of a chemical change?
cracking an egg
slicing a loaf of bread
roasting a marshmallow
freezing water into ice cubes
What is one effect
of cooking food?
It helps with digestion.
It adds more nutrients.
It causes bacteria to grow.
It builds complex
carbohydrates.
What happens during
caramelization?
Sugar molecules join together
to form bigger molecules to
create more sugar.
Sugar molecules break apart
to form new molecules that
are smaller and sweeter.
Sugar molecules become hard
and crispy, which makes the
sugar lighter in color.
Sugar molecules become
more acidic, which turns the
sugar into a harder substance.
Which of the following is true
about the Maillard reaction?
The reaction happens when
food is cooling down.
The reaction happens only
one time during the process.
The reaction causes the
color and texture of food
to change.
The reaction occurs in
foods that contain both
fats and sugars.
Raw eggs become firmer when
they cook because the protein
molecules
vibrate fast
break down
transfer heat
bond together
What is similar about the
molecules in hot and cold butter?
The molecules in hot and cold
butter break down.
The molecules in hot and cold
butter are always in motion.
The molecules in hot and cold
butter slide past one another.
The molecules in hot and
cold butter are tightly packed
together.
The author mainly wrote
this book to show readers
how
changes in cooking can
make food healthier
cooking causes changes
in the foods we eat
different ways of cooking
can affect the body
there are many kinds
of cooking challenges
a cooking process in
which heat breaks
down sugar molecules,
causing food to turn
golden-brown and taste
sweet
(a)
to crash into something
(a)
having many different
parts
(a)
processes food in the
body and turns it into
energy
(a)
different enough to be
noticeable
(a)
in a way that makes
good use of time or
resources
(a)
food items that go into
a recipe
(a)
the smallest parts of
substances that can exist
by themselves, made of
two or more atoms
(a)
substances that living
things need to live and
grow
(a)
the way something feels
to the touch
(a)
