The Science of Baking Cookies

What is the initial visual change in the dough when baking cookies?

• It turns green.

• It starts to melt.

• It triples in volume.

• It becomes transparent.

At what temperature does butter start to melt in the dough?

• 92 degrees Fahrenheit

• 100 degrees Fahrenheit

• 120 degrees Fahrenheit

• 110 degrees Fahrenheit

What happens to the water in the butter as it melts?

• It remains in liquid form.

• It expands into steam.

• It gets absorbed by the dough.

• It evaporates immediately.

At what temperature do salmonella bacteria die in the dough?

• 136 degrees Fahrenheit

• 150 degrees Fahrenheit

• 120 degrees Fahrenheit

• 160 degrees Fahrenheit

What structural change occurs in egg proteins when exposed to heat?

• They evaporate.

• They remain unchanged.

• They unfold and tangle.

• They dissolve.

At what temperature does water boil away during the baking process?

• 212 degrees Fahrenheit

• 200 degrees Fahrenheit

• 220 degrees Fahrenheit

• 180 degrees Fahrenheit

What is the role of sodium bicarbonate in baking cookies?

• It adds flavor.

• It melts the butter.

• It solidifies the dough.

• It creates carbon dioxide gas.

At what temperature do Maillard reactions occur?

• 350 degrees Fahrenheit

• 310 degrees Fahrenheit

• 250 degrees Fahrenheit

• 200 degrees Fahrenheit

What is the result of Maillard reactions in baking?

• A blue color.

• A white color.

• A rich brown color.

• A green color.

At what temperature does caramelization start?

• 300 degrees Fahrenheit

• 340 degrees Fahrenheit

• 320 degrees Fahrenheit

• 356 degrees Fahrenheit