Lab report Chemical leavening Brownies

What is the chemical reaction in which hydrogen and hydroxide ions combine to produce water?

• A. Concentration
• B. Neutralization
• C. Ionization
• D. Titration
• E. Assimilation

Tags

NGSS.MS-PS1-5

The neutralization reaction between acids and bases is used as a chemical leavening agent because the reaction produces carbon dioxide and water.

• true
• false

What type of ingredient would you look for to help ensure success in a recipe that uses baking soda?

• A. Water
• B. Base
• C. Acid
• D. Salt
• E. All of the above

Tags

NGSS.MS-PS1-2

Baking powder ingredients include_____

• A. Starch fillers
• B. Acids
• C. Baking soda
• D. All of the above
• E. None of the above

One sign that neutralization has occurred is _____

• A. A blue Indicator
• B. A slippery feel
• C. A presence of anthocyanins
• D. The presence of water
• E. All of the above

One sign that a neutralization has occurred during baking is _____

• A. A blue Indicator
• B. A slippery feel
• C. A presence of anthocyanins
• D. The trapped bubbles
• E. All of the above

Acids in food pose little health risk because______

• A. They are only slightly soluble
• B. They are not used often in foods
• C. They are weak
• D. All of the above
• E. None of the above

What might happen if you use too much baking powder?

• the product rises too much
• the product tastes salty
• the product doesn't rise at all
• none of the above

What gas do chemical leaveners produce to lighten baked goods?

• A. Carbon Dioxide
• B. Carbon monoxide
• C. Helium Diglyceride
• D. Hydrogen peroxide
• E. sulfur dioxide

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

The baking process is BEST summarized as ___.

• acids and basic ingredients balancing each other's effects
• water softening and mixing starches
• hot air stretching a protein frame work
• heat coagulating protein foams

Tags

NGSS.MS-PS3-3

NGSS.MS-PS3-4