Crystallization via Peanut Brittle

Identify the hazards for this lab.

• hot stove top
• hot pots/pans
• hot solutions
• slippery floor
• splattering grease

In conduction, heat is transferred by direct contact between hotter and cooler molecules.

• true
• False

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

• True
• False

Energy is the ability to cause change.

• True
• False

Methods of heat transfer are alike in that all ___.

• transfer energy from a hotter substance to a cooler one
• use the same medium to transfer heat
• have the same rates of reaction
• are equally suitable for every food
• none of these

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

• increasing the force and frequency of molecular collisions
• Raising food's specific heat
• the heat energy stored in food
• creating "hot spots" in sugar and fats
• all of these

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

• move apart until they no longer touch
• move more quickly
• remain locked in the same structure
• tumble and flow past each other
• none of these

Rising, hotter molecules and dropping, cooler ones create a ___ in a liquid or gas.

• radiant current
• electric current
• conduction current
• convection current
• all or these

Supersaturated sugar solutions are possible because ___.

• sugar is more soluble in a hotter solvent
• sugar caramelizes at high pH levels
• starches absorb water as a solution is heated
• none of these are correct

While making candy, butter acts as an ___.

• crystalizing agent
• thickener
• ripening agent
• interfering agent