Heat Transfer & Cooking Methods
Authored by Jennette Peters
Science, Chemistry, Life Skills
9th - 12th Grade
NGSS covered
Used 16+ times
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
microwaves cook food through radiation, but NOT through heat radiation
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The transfer of energy from objects of different temperatures.
Temperature
Energy
Heat
Burning
Tags
NGSS.MS-PS1-4
NGSS.MS-PS3-3
NGSS.MS-PS3-4
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The three methods of heat transfer are conduction, convection and
vaporization
condensation
photosynthesis
radiation
Tags
NGSS.MS-PS1-4
NGSS.MS-PS3-3
NGSS.MS-PS3-4
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Conduction is heat transfer by
Indirect heat
Radioactive waves
Direct contact of molecules
Movement of fluids
Tags
NGSS.MS-PS3-3
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An example of conduction in cooking would be
Cooking an onion on a hot fry pan
Baking a turkey in an oven
Microwaving a bowl of soup
Toasting bread in a toaster oven
Tags
NGSS.MS-PS3-3
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_____________ is heat transfer by circulating movement of fluids (such as air or water molecules).
Conduction
Convection
Radiation
Respiration
Tags
NGSS.MS-ESS2-6
NGSS.MS-ESS2-5
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An example of convection in food would be:
Baking a turkey in an oven
Frying chicken
Cooking an onion on a hot fry pan
Microwaving a bowl of soup
Tags
NGSS.MS-PS3-4
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