Baking Science Quiz

How much do you need to use to substitute baking soda using baking powder?

• 2x

• 3x

• 4x

• 5x

Does baking soda or baking powder make cookies fluffy?

• Baking soda

• Baking powder

• Both

• Neither

What gas is released when baking soda reacts with an acid like vinegar?

• Oxygen

• Nitrogen

• Carbon Dioxide

• Hydrogen

Tags

NGSS.MS-PS1-2

Which method of baking keeps in the most nutrients and vitamins?

• Frying

• Boiling

• Steaming

• Grilling

What does baking powder have that baking soda does not?

• Sugar

• Acid

• Salt

• Water

Tags

NGSS.MS-PS1-2

What is the reaction between amino acids and sugars which gives food its taste and smell?

• Fermentation

• Maillard Effect

• Oxidation

• Hydrolysis

What happens when a food is put into hot oil (the chemical reaction part)?

• Freezing

• Caramelized

• Melting

• Evaporating

Tags

NGSS.MS-PS1-2

NGSS.MS-PS1-5

What is a good temperature to fry at?

• 100-120 degrees

• 150-160 degrees

• 175-190 degrees

• 200-220 degrees

What is the minimum internal temperature that hot foods must be held at to prevent the growth of bacteria and other pathogens?

• 100 degrees

• 120 degrees

• 135 degrees

• 150 degrees

Bread is a ratio of 5:3-

• Sugar to water

• Flour to water

• Salt to water

• Yeast to water