Energy

Foods generally cook by multiple types of heat transfer at the same time.

• True
• False

Tags

NGSS.MS-PS1-4

Energy is the ability to cause change.

• True
• False

Tags

NGSS.MS-PS3-5

Increasing a food's surface area decreases cooking time.

• True
• False

Tags

NGSS.MS-PS3-3

Methods of heat transfer are alike in that all ____.

• have the same rates of reaction
• are equally suitable for every food
• transfer energy from a hotter substance to a cooler one
• use the same medium to transfer heat

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Rising, hotter molecules and dropping, cooler ones create a(n) ____ in a liquid or gas.

• conduction current
• convection current
• electric current
• radiant current

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Adding heat speeds the rate of chemical reactions in food by ___.

• releasing the heat energy stored in food
• raising s food's specific heat
• creating "hot spots" in sugars and fats
• increasing the force and frequency of molecular colisions

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-5

When heat is applied to a substance, its molecules ___.

• tumble and flow past each other
• move more quickly
• move apart until they no longer touch
• remain locked in the same structure

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Cooking foods successfully depends on controlling ___.

• The rate of energy transfer
• how quickly a food absorbs energy
• how much energy a food absorbs
• all of these

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

NGSS.MS-PS3-3

If you cook individual chicken pieces and a whole chicken under the same conditions, ____.

• the chicken pieces will be done sooner
• the chicken pieces will absorb more energy than the whole chicken
• the whole chicken will be done sooner
• the whole chicken will burn outside before it cooks inside

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

If one substance has a higher specific heat than another, ___.

• it adds more kilocalories to the diet
• it is closer to the heat source
• it requires more energy to raise its temperature
• none of these

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4