Energy and surface area via sugar cookies

Energy and surface area via sugar cookies

7 Qs

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Energy and surface area via sugar cookies

Energy and surface area via sugar cookies

Assessment

Quiz

others

Medium

Created by

ARTHUR GONZALEZ

Used 2+ times

FREE Resource

7 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

30 sec • 15 pts

Identify all possible possible hazards for this lab. (Multiple answer choices allowed)
Hot oven
Hot pans
Broken glass
Slippery floors
Hot stove top

2.

MULTIPLE CHOICE QUESTION

30 sec • 14 pts

What type of energy transfer is involved in baking cookies?
Conduction only
Convection only
Both conduction and convection
Radiation
Heat energy

3.

MULTIPLE CHOICE QUESTION

30 sec • 15 pts

Which cooked faster?
The thin, flat cookies with more surface area
The thick, fat cookies with less surface area

4.

MULTIPLE CHOICE QUESTION

30 sec • 14 pts

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 14 pts

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 14 pts

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 14 pts

As the exposed surface area of a food INCREASES, the _____.
cooking time remains constant
cooking time increases
cooking time decreases
mass increases