Scientific Approach to Cooking

What are the basic building blocks of all food and living organisms?

• Tissues

• Cells

• Molecules

• Atoms

Which of the following is a property of fats?

• Fats dissolve in water

• Fats are always solid at room temperature

• Fats are composed of amino acids

• Fats can be either liquid or solid at room temperature

Why do oil and water not mix?

• Oil and water have different temperatures

• Oil does not dissolve in water

• Oil dissolves in water

• Oil is denser than water

What are the two main types of carbohydrates?

• Sugars and proteins

• Fats and proteins

• Sugars and starches

• Starches and fats

Which property of sugar is highlighted in the transcript?

• Sugar is hard and difficult to crush

• Sugar is soft and squishy

• Sugar is a type of protein

• Sugar does not dissolve in water

What is a characteristic of starches?

• They are polymers of sugar molecules

• They are simple molecules

• They are composed of amino acids

• They dissolve easily in oil

Which of the following is a carbohydrate-based molecule used in cooking?

• Hemoglobin

• Agar

• Albumin

• Casein

What are proteins made of?

• Amino acids

• Sugars

• Fats

• Carbohydrates

What happens to proteins when they are heated?

• They dissolve in oil

• They change shape and coagulate

• They evaporate

• They become more solid

What is a common result of protein transformation in cooking?

• Evaporation of proteins

• Solidification of fats

• Formation of a gelatinous mass

• Formation of a liquid mass