Michelle Glaznieks and Mark Zarzour
EDFD270, Semester 1 2014
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I scream, you scream, we all scream for...
Sugar-coating the facts
pH is our pHriend
When worlds colloid
Golden brown: The Maillard reaction
Baked goods of Earth, rise up!
Task
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I scream... end of section quiz
Name
*
First
Last
What do ice-cream makers often add to their mix to lower the freezing point, making smaller crystals?
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eggs
vanilla
salt or sugar
water
What causes a large ice crystals to form in ice cream?
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delayed freezing
slow freezing
fast freezing
a mixture of slow, fast and delayed freezing
Ice cream mixture is a colloid. What is another example of a colloid?
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water and sand
butter
salt dissolved in water
vinegar and baking powder
Provide another example of how changing one ingredient in a recipe can affect the amount of energy required to get it to a different state. Why?
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