Stats
by ThreeRoads3 completed takes← Back to quiz
| # | Question | % correct |
|---|---|---|
| 01 | What does dissolved salt do to the freezing point of water? | 33% |
| 02 | Why can food cook faster inside a pressure cooker? | 33% |
| 03 | What happens to many egg proteins when an egg is cooked? | 33% |
| 04 | Which pigment supplies most of fresh meat’s red color? | 33% |
| 05 | Which egg-yolk compound helps stabilize mayonnaise? | 33% |
| 06 | Which enzyme in fresh pineapple can stop gelatin from setting? | 33% |
| 07 | What is the swelling and thickening of heated starch in water called? | 33% |
| 08 | Which molecular process is strongly associated with bread becoming stale? | 33% |
| 09 | Which milk protein forms much of the curd when acid is added? | 33% |
| 10 | Which enzyme breaks lactose into glucose and galactose? | 33% |
| 11 | Which basic taste is most closely associated with glutamate in MSG? | 33% |
| 12 | What is the eye-irritating substance released by a cut onion called? | 33% |
| 13 | What durable coating develops when oil is properly seasoned onto cast iron? | 33% |
| 14 | How do microwave ovens primarily transfer energy to food? | 33% |
| 15 | Which papaya enzyme is used as a meat tenderizer? | 33% |
| 16 | Which principle lets an induction cooktop heat a suitable metal pan? | 33% |
| 17 | What type of emulsion is butter? | 33% |
| 18 | How does lemon juice help slow browning on cut fruit? | 33% |
| 19 | How does heavy salting help preserve foods? | 33% |
| 20 | Which two variables chiefly determine pasteurization during sous vide cooking? | 33% |
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