The Science of Cooking

1. _____ Well established principle; overwhelming supporting evidence; with consistent information, lack of exceptions, and time, a scientific explanation may be elevated to this status

a. hypothesis

b. idea

c. guess

d. theory

e. philosophy

2. _____ If a scientist is confronted with two competing hypotheses, how does he judge which is better?

a. he calculates the differences between the two

b. he devises an experiment to test the two hypotheses

c. he asks the advice of one of his fellow scientists about which is correct

d. he consults a Jedi master

e. he meditates

3. _____ Which of the following is true about a control group in an experiment?

a. a control group is not usually necessary in an experiment

b. the control group differs from the experimental group only in the element

(variable) being tested in the experiment is absent

c. the control is not subject to experimental errors

d. the control group is measured differently

e. none of the above

4. _____ The building blocks of proteins are

a. carboxyl groups

b. lipids

c. monosaccharide

d. disaccharide

e. amino acids

5. _____ A hypothesis is

a. a proven solution to a problem

b. an educated guess

c. often referred to as a law of nature

d. the same as a theory

e. written in stone

6. _____ The branch of science that studies atoms in combination

a. geology

b. physics

c. astronomy

d. chemistry

e. biology

7. _____ Cellulose is the proper name for

a. lipids

b. fiber

c. monosaccharide

d. carbohydrates

e. waxes

8. _____ The positively charged particle found in the nucleus of the atom is the

a. proton

b. neutron

c. electron

d. photon

e. molecule

9. _____ The sugar found in milk; provides nearly half of the calories from milk

a. galactose

b. lactose

c. sucrose

d. glucose

e. splenda

10. _____ The negatively charged particle that is a part of the atom is the

a. proton

b. neutron

c. electron

d. photon

e. molecule

11. _____ Major single protein produced in milk; helps to carry calcium into the blood

a. casein

b. whey

c. lactose

d. soy

e. curds

12. _____ The other protein found in milk’s liquid phase; many of these proteins are antibodies (immunoglobins) in young animals; under extreme conditions these proteins for small clots (ricotta cheese); these proteins help make ice cream “creamy”

a. casein

b. lactose

c. whey

d. galactose

e. sulfur

13. _____ A process in which water and certain packaged and non-packaged foods (milk or

juice) are treated with mild heat to eliminate pathogens and extend shelf life

a. immunization

b. vaccination

c. radiation

d. pasteurization

e. homogenization

14. _____ Once used for artificial butter taste; can cause lung damage

a. sodium

b. casein

c. lactose

d. whey

e. diacetyl

15. _____ Sweetened or non-sweetened, whole milk with much of the water boiled away. This milk was created to sever as a concentrated form of milk and fight food poisoning during the U.S. Civil War in 1865.

a. whole milk

b. skim milk

c. condensed milk

d. chocolate milk

e. heavy cream

16. _____ Protein chord that anchors the yolk of an egg; the more prominent, the fresher the egg

a. egg shell

b. chalaza

c. albumen

d. parasite

e. cuticle

17. _____ Chemically the simplest substances; cannot be reduced

a. elements

b. proteins

c. carbohydrates

d. fats

e. electrons

18. _____ Destroying a protein’s shape; irreversible

a. covalent bonding

b. ionic bonding

c. hydrolysis

d. transmutation

e. denaturation

19. _____ A network of proteins and/or fat and sugar creating a cage around pockets of air

a. foam

b. ice cream

c. curds and whey

d. tuffet

e. mineralization

20. _____ Excellent source of riboflavin and protein; in high quality eggs it stands higher and spreads less than thin white; in low quality eggs it appears thin white

a. egg shell

b. chalaza

c. middle albumen

d. cuticle

e. slime

21. _____ This mineral is necessary for the formation of hemoglobin in the blood

a. calcium

b. iron

c. iodine

d. sodium

e. lactose

22. _____ Separated fat from raw milk

a. egg white

b. foam

c. cream

d. water

e. cheese

23. _____ This part of the egg is a major source of vitamins, minerals, almost half the protein, and all of the fat and cholesterol

a. chalaza

b. white yolk

c. albumen

d. air cell

e. yellow yolk

24. _____ This mineral is important for strong bones and teeth

a. calcium

b. iron

c. iodine

d. riboflavin

e. sodium

25. _____ Churned cream resulting in a hardened fat with most of the water expelled

a. custard

b. cottage cheese

c. margarine

d. butter

e. Fabio

26. _____ Necessary to help the body absorb calcium and maintain strong bones

a. vitamin C

b. vitamin A

c. vitamin B

d. vitamin E

e. vitamin D

27. _____ This enzyme is necessary to be able to digest lactose

a. sucrose

b. calcium

c. lactase

d. fructose

e. atp

28. _____ A liquid that is thickened with eggs

a. custard

b. margarine

c. butter

d. cottage cheese

e. milk

29. _____ Animal fat flavored and mixed with milk

a. vegetable margarine

b traditional margarine

c. I can’t believe it’s not butter

d. sweet cream

e. heavy cream

30. _____ Mixture that forms by combining liquids that usually do not mix

a. margarine

b. butter

c. emulsion

d. egg whites

e. artificial sweetener

31. _____ This mineral is necessary for the thyroid gland

a. calcium

b. iron

c. riboflavin

d. iodine

e. lactose

32. ____ Milk in which some or nearly all of the milk fat has been removed; because the body of the milk is more watery without the fat, these milks are often supplemented with whey protein

a. whole milk

b. skim

c. condensed milk

d. heavy cream

e. margarine

33. _____ Makes foams more stable

a. fat

b. acid

c. sugar

d. whey

e. iron

34. _____ Designated by a letter; needed in small quantities for chemical reactions in living things

a. minerals

b. vitamins

c. amino acids

d. nucleic acids

e. fats

35. _____ This stirred custard serves as the base for ice cream or mousse

a. crème brulee

b. cheesecake

c. jello

d. crème anglaise

e. pudding

Short Answer: Answer all of the following questions

1. List, order, the step of the scientific method

2. What determines the kind of fats and amount of fat globules found in milk?

3. Define covalent and ionic bond

4. List at least two functions of proteins

5. Define homogenization

6. List the four molecules of life

7. What is the difference between saturated and unsaturated fats

8. What is lactose intolerance?

9. What determines the egg shell’s color?

10. What is the criteria for a Grade AA egg?

11. What principles should you remember when it comes to foams? (List them all)

12. Define the two types of emulsions.

13. What criteria must be met for eggs to be classified as organic?

14. List the three types of custard and provide an example of each.

15. How long can fresh eggs be stored in the refrigerator?

Bonus Questions

1. What disease is linked to a deficiency to Vitamin C?

2. What can cause denaturation?

3. What type of chickens lay brown-shelled eggs?

4. What type of chickens lay white-shelled eggs?

5. What disease is linked to a Vitamin D deficiency?

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