Kitchen Science Quiz

Try out this Kitchen Science quiz to test your knowledge. Kitchen Science trivia turns everyday cooking into a playful look at chemistry, heat, texture, and flavor.

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15 questions

~3 min to finish

Easy to hard difficulty

540 pts max score

Question 1 · Hard · 40 pts
Which French chemist gave his name to the browning reaction central to searing and crust formation?
Question 2 · Hard · 40 pts
The preservation process of heating foods to reduce microbial load is named after which 19th-century scientist?
Question 3 · Hard · 40 pts
At sea level, what is the approximate boiling point of pure ethanol in degrees Celsius?
Question 4 · Hard · 40 pts
Sucrose is built from which two monosaccharides?
Question 5 · Hard · 40 pts
In egg-yolk-based mayonnaise, which substance is doing the heavy lifting to stabilize the emulsion?
Question 6 · Hard · 40 pts
From a colloid perspective, mayonnaise is classified as what kind of emulsion?
Question 7 · Hard · 40 pts
Which major protein in egg white denatures and sets as eggs cook?
Question 8 · Hard · 40 pts
Near what temperature does water reach its maximum density at sea level?
Question 9 · Hard · 40 pts
When starch granules heat in water and swell, what is that process called?
Question 10 · Hard · 40 pts
What is the term for starch molecules reassociating after they were gelatinized, as a food cools?
Question 11 · Hard · 40 pts
Name the two wheat proteins that combine with water and mixing to form gluten.?
Question 12 · Hard · 40 pts
What is the primary protein family in cow's milk?
Question 13 · Hard · 40 pts
Typical distilled white vinegar usually falls into what pH range?
Question 14 · Easy · 10 pts
At standard sea-level pressure, water boils at what temperature on the Celsius scale?
Question 15 · Easy · 10 pts
On the pH scale, do more acidic substances have lower numbers or higher numbers?

Which French chemist gave his name to the browning reaction central to searing and crust formation?

The preservation process of heating foods to reduce microbial load is named after which 19th-century scientist?

At sea level, what is the approximate boiling point of pure ethanol in degrees Celsius?

Sucrose is built from which two monosaccharides?

In egg-yolk-based mayonnaise, which substance is doing the heavy lifting to stabilize the emulsion?

From a colloid perspective, mayonnaise is classified as what kind of emulsion?

Which major protein in egg white denatures and sets as eggs cook?

Near what temperature does water reach its maximum density at sea level?

When starch granules heat in water and swell, what is that process called?

What is the term for starch molecules reassociating after they were gelatinized, as a food cools?

Name the two wheat proteins that combine with water and mixing to form gluten.?

What is the primary protein family in cow's milk?

Typical distilled white vinegar usually falls into what pH range?

At standard sea-level pressure, water boils at what temperature on the Celsius scale?

On the pH scale, do more acidic substances have lower numbers or higher numbers?