SCIENCE (Properties of Matter & Changes)
Why do black beans work well in brownies?
A. They add colour only
B. They change the flavour to savoury
C. They add moisture and protein
D. They remove sugar
C. They add moisture and protein
Which kitchen tool best measures liquid ingredients?
A. Ruler
B. Liquid measuring cup
C. Knife
D. Scale
B. Liquid measuring cup
Why do bakers test recipes before sharing them?
A. To taste ingredients
B. To improve the design
C. To make sure they have everything they need in the kitchen
D. To make less food
B. To improve the design
Which choice best shows creativity in baking?
A. Measuring exactly
B. Decorating with fruit designs
C. Using the oven, then broiling
D. Reading the recipe backwards
B. Decorating with fruit designs
Which fraction represents half a cup?
A. ¼
B. ⅓
C. ½
D. 1
C. ½
What type of change happens when batter is baked into brownies?
A. Physical change
B. Chemical change
C. Freezing
D. Melting
B. Chemical change
Why is a blender or food processor helpful for black bean brownies?
A. It heats the batter
B. It removes fibre
C. It makes the beans smooth
D. It adds flavour
C. It makes the beans smooth
If muffins are too soggy, what is the BEST design change?
A. Add more fruit juice
B. Drain the fruit first
C. Bake at a lower temperature
D. Add more dry ingredients
B. Drain the fruit first
How does colour affect how food looks?
A. It changes flavour
B. It makes food look more appealing
C. It removes nutrients
D. It affects baking time
B. It makes food look more appealing
If a recipe makes 12 muffins and you eat 3, what fraction is left?
A. ¾
B. ½
C. ¼
D. ⅓
A. ¾
Which state of matter best describes pumpkin purée?
A. Solid
B. Liquid
C. Gas
D. Plasma
B. Liquid
Which technology helps bake food evenly?
A. Refrigerator
B. Oven
C. Sink
D. Microwave plate
B. Oven
Which step shows engineering thinking?
A. Decorating muffins
B. Changing ingredients after testing
C. Eating the dessert and comparing it to another dessert
D. Washing dishes and drying them
B. Changing ingredients after testing
Which ingredient adds natural colour to desserts?
A. Pumpkin purée
B. Baking soda
C. Flour
D. Water
A. Pumpkin purée
Why is accurate measuring important in baking?
A. It saves time
B. It ensures consistent results
C. It improves colour
D. It removes sugar
B. It ensures consistent results
Why do muffins rise in the oven?
A. Gravity pulls them up
B. Heat causes gases to expand
C. Sugar melts
D. Fruit evaporates
B. Heat causes gases to expand
Why do we preheat the oven before baking?
A. To save electricity
B. To ensure even cooking
C. To cool the batter
D. To soften fruit and start the baking process.
B. To ensure even cooking
What problem does pumpkin purée solve in cake recipes?
A. Adds flavour
B. Replaces fat while keeping moisture
C. Makes cakes salty and tastier
D. Removes calories
B. Replaces fat while keeping moisture
Why is presentation important in food design?
A. People eat with their eyes first
B. It changes mass
C. It affects temperature
D. It replaces taste
A. People eat with their eyes first
If one muffin takes 20 minutes to bake, how long do 12 muffins take?
A. 240 minutes
B. 20 minutes
C. 120 minutes
D. 60 minutes
B. 20 minutes
Which ingredient causes a chemical reaction that helps baking?
A. Fruit
B. Sugar
C. Baking soda or baking powder
D. Chocolate chips
C. Baking soda or baking powder
Which tool would best help compare the mass of ingredients?
A. Thermometer
B. Timer
C. Digital scale
D. Measuring spoon
C. Digital scale
Why is following steps in order important when baking?
A. It looks nicer in the bowl
B. Ingredients react in specific ways
C. Ovens won’t work otherwise
D. Fruit won’t mix
B. Ingredients react in specific ways
Which design choice is both artistic AND practical?
A. Random shapes
B. Uniform muffin sizes
C. No decorations
D. Overfilling cups
B. Uniform muffin sizes
Which math skill is MOST used when doubling a recipe?
A. Geometry
B. Multiplication
C. Sorting
D. Graphing
B. Multiplication