Energy and surface area via sugar cookies

Identify all possible possible hazards for this lab. (Multiple answer choices allowed)

• Hot oven
• Hot pans
• Broken glass
• Slippery floors
• Hot stove top

What type of energy transfer is involved in baking cookies?

• Conduction only
• Convection only
• Both conduction and convection
• Radiation
• Heat energy

Which cooked faster?

• The thin, flat cookies with more surface area
• The thick, fat cookies with less surface area

The thicker cookie takes longer because____.

• The bottom of the cookie is cooked by conduction, while the top is convection.
• The cookie cooks by radiation
• The bottom of the cookie is cooked by convection, while the top is conduction
• Thermal energy needs to travel further to reach and adequately cook the center of the thicker cookie
• Thermal energy needs to travel less to reach and adequately cook the center of the thicker cookie

Why is the temperature of the oven important?

• It controls the rate of energy transfer
• To make sure you don't burn your hand
• Higher temperatures cook foods faster
• Lower temperatures cook foods faster

Which is an example of energy being transferred mainly through conduction?

• A baseboard (floor) furnace heating a room.
• Bacon cooking in a skillet.
• Water boiling in a kettle.
• All of the above

As the exposed surface area of a food INCREASES, the _____.

• cooking time remains constant
• cooking time increases
• cooking time decreases
• mass increases