Food Science Unit 1 Word Scramble
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| Term | Definition |
| Beaker | a glass with a wide mouth and lip for pouring; used for transferring, mixing, holding, heating liquids 50 mL up to 1,000 mL; NOT used for accurate measurements |
| Erlenmeyer flask | flat-bottomed container that tapers up to a straight neck; used for stirring by hand by swirling flask; NOT used for accurate measurements |
| Graduated cylinder | tall, narrow container with a volume scale 10mL up to 100mL; used for accurate and precise measurement |
| Mortar and Pestle | used to grind/crush ingredients |
| Petri Dish | a small shallow dish of thin glass or plastic with a loose cover; used for holding a culture medium upon which cells, bacteria and viruses can be grown |
| Sifter | A hand tool made of woven metal wires; used to separate and break up clumps in dry ingredients; also used to aerate powdered ingredients |
| Funnel | used to channel liquid or fine-grained substances into containers with small openings |
| Pipette | a small, narrow tube into which liquid is drawn by suction; used to transport a small amount of liquid |
| Straight Edge Spatula | A metal tool used to level off dry ingredients when measuring and to cut parchment paper |
| Mass | The amount of matter in an object |
| Weight | The amount of gravitational force pulling on an object |
| Volume | The amount of space occupied by an object |
| Density | The amount of matter packed into a space; mass per unit of volume |
| Mean | The average of a group of numbers |
| Median | The middle value within a set of data |
| Mode | The number that occurs most frequently in a set of data |
| Range | The difference between the highest and lowest numbers in a set of data; indicates how spread out the data is |
| Percent Difference | The measure of the accuracy of a measurement; tells you how big your errors are when you measure something in an experiment; the smaller the percentage, the more accurate your measurements |
| Matter | Anything with mass and volume; has physical and chemical properties |
| Solubility | The ability to dissolve in water |
| Extensive Properties | Physical properties that depend on the amount of a substance you have; examples are volume, mass, weight and size |
| Intensive Properties | Physical properties that do not depend on the amount of a substance you have: examples are density, melting point and boiling point |
| Melting | Phase changes from solid to liquid |
| Boiling | Phase changes from liquid to gas |
| Evaporation | Phase changes from liquid to gas |
| Condensation | Phase changes from gas to liquid |
| Freezing | Phase changes from liquid to solid |
| Sublimation | Phase changes from solid to gas |
| Deposition | Phase changes from gas to solid |
| Phase Change | A physical process in which a substance changes to another state of matter due to pressure or a significant gain or loss of energy |
| Homogeneous | Mixtures that have a uniform distribution of particles; often are solutions |
| Heterogeneous | Mixtures that have non-uniform distribution of particles; not evenly mixed; insoluble |
| Solvent | The part of a solution that does the dissolving |
| Solute | The part of a solution that gets dissolved; may low freezing point and increase boiling point |
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