KITCHEN CHEMISTRY
Quiz by Mr Le
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
10 questions
Show answers
- Q1What process occurs when caramelizing onions that changes their color and flavor?FermentationMaillard reactionOxidationEvaporation30s
- Q2Which thickening agent forms a gel when heated?CornstarchBaking SodaFlourGelatin30s
- Q3What is the role of acids in cooking, such as lemon juice?Brightens flavorsThickens liquidsReduces cooking timeIncreases viscosity30s
- Q4What does baking soda do in baking recipes?Cools foodThickens saucesAdds sweetnessHelps dough rise30s
- Q5Which of the following is not a thickening agent?FlourGelatinCornstarchSalt30s
- Q6What is a key technique for using cornstarch as a thickening agent?Heating it with butterMixing it with cold water to make a slurryBoiling it directly in the sauceAdding it straight to boiling liquid30s
- Q7How can you balance acidity in a tomato sauce if it's too acidic?Add baking sodaAdd more tomatoesAdd a pinch of sugarAdd more vinegar30s
- Q8What is the function of a roux in cooking?Cools mixturesPreserves foodEnhances sweetnessThickens sauces and gravies30s
- Q9What happens to the texture and flavor of a dish when you adjust the pH with acids or bases?It remains unchangedIt always makes it saltierIt always makes it sweeterIt can change dramatically30s
- Q10What is a practical application of understanding thickening agents?Choosing the right agent based on desired textureDiscarding all liquid ingredientsAvoiding any thickening agentsUsing only flour in all recipes30s