Energy Transfer in Cooking Picadillo

Energy Transfer in Cooking Picadillo

12th Grade

12 Qs

quiz-placeholder

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Energy Transfer in Cooking Picadillo

Energy Transfer in Cooking Picadillo

Assessment

Quiz

Science

12th Grade

Medium

NGSS.MS-PS3-4, DOK Level 2: Skill/Concept, NGSS.MS-PS3-5

+4

Standards-aligned

Created by

ARTHUR GONZALEZ

Used 1+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary reason that cutting food into smaller pieces can speed up the cooking process?

It increases the volume of the food.

It increases the surface area of the food.

It decreases the mass of the food.

It changes the color of the food.

Tags

DOK Level 1: Recall

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does increasing the surface area of food affect the rate of heat transfer during cooking?

It decreases the rate of heat transfer.

It has no effect on the rate of heat transfer.

It increases the rate of heat transfer.

It changes the type of heat transfer.

Tags

DOK Level 2: Skill/Concept

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following best describes why we use par-baked potatoes in the picadillo recipe in terms of heat transfer?

They act as insulators, slowing down the cooking process.

They require less energy to reach the desired temperature.

They increase the overall cooking time.

They decrease the surface area available for heat transfer.

Tags

DOK Level 2: Skill/Concept

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Discuss the strategic planning involved in preparing picadillo to ensure even cooking and optimal flavor development.

Ensuring all ingredients are cut to the same size for uniform cooking.

Cooking each ingredient separately to avoid flavor mixing.

Adding all ingredients at once to save time.

Using high heat to speed up the cooking process.

Tags

DOK Level 3: Strategic Thinking

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is thermal energy transfer in cooking?

The movement of heat through a solid object

The process of cooling down food

The movement of heat from a warmer object to a cooler one

The process of freezing food

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to control the temperature when cooking meat?

To ensure the meat is cooked evenly and safely.

To change the color of the meat.

To increase the mass of the meat.

To decrease the volume of the meat.

Tags

NGSS.MS-PS3-3

NGSS.MS-PS3-4

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What role does convection play in the cooking process?

It transfers heat through direct contact.

It circulates heat through fluids like air or water.

It prevents heat from reaching the food.

It changes the chemical composition of the food.

Tags

NGSS.MS-PS3-4

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