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Science

Everyday science through cooking, boiling, and heat transfer.

Subject quiz

Answer all 10 questions to see your score and a list of topics to revisit.

1. If water reaches boiling sooner, must the noodles also finish sooner? A. Yes, cooking ends as soon as boiling begins B. No, cooler water can soften noodles more slowly C. Yes, cooking time never depends on water temperature

2. What would you measure to compare the methods fairly? A. Time to first bubbles regardless of noodle softness B. Time to the same softness from the same starting temperature C. Time to switch on the stove only

3. How does a hot pizza stone heat the base on contact? A. Radiation B. Conduction C. Convection

4. How does moving hot air heat the pizza? A. Radiation B. Conduction C. Convection

5. What transfers energy directly from a glowing oven element to the pizza? A. Direct conduction B. Natural convection alone C. Thermal radiation

6. How does moisture affect crust crispness? A. Excess moisture can keep crust soft B. Moisture has no effect on crispness C. Excess moisture always makes crust crispier

7. Can water boil at 20 °C under sufficiently low pressure? A. Yes, at sufficiently low pressure B. Yes, by raising the surrounding pressure C. No, below 100 °C only evaporation is possible

8. Is boiling restricted to the liquid’s surface? A. Yes, only molecules at the surface boil B. Yes, bubbles cannot form in the bulk C. No, bubbles form throughout the liquid

9. How could astronauts heat water above the boiling temperature of an unpressurised environment? A. Stir the water faster without containing it B. Use an open unpressurised container C. Use a pressurised container

10. Why can brewing with cooler water change the taste? A. It changes extraction of flavour compounds B. It changes atmospheric pressure inside the cup C. It gives all compounds identical solubility

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Subject quiz

Topics to revisit