Shared quiz
How Your Food Gets Made
Ten questions on what actually happens between the field and the plate — bread, cheese, chocolate and coffee.
- Questions
- 10
- Time to play
- about 6 min
- Category
- Lifestyle
- Language
- English
- food
- cooking
- science
- everyday
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- Make a copy — it lands in your own quizzes, where you can edit every question. The original is untouched.
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The questions
Correct answers are shown below, so you can check the quiz before you use it.
What makes bread dough rise?
- Yeast producing carbon dioxidecorrect
- Salt drawing in moisture
- Kneading trapping air
- Heat expanding the flour
Why
Yeast feeds on sugars in the dough and releases carbon dioxide. The gluten network traps the gas in bubbles, so the dough swells.
20 seconds to answer
Cheese-making begins by deliberately curdling milk.
- Truecorrect
- False
Why
Cheese-makers add rennet or acid to milk so that its proteins clump into curds. The curds are then separated from the whey and may be pressed and aged, depending on the type of cheese.
15 seconds to answer
What is the liquid left behind once milk has separated into cheese curds?
Accepted answers
whey
Why
Whey is the watery liquid left once the curds form. It is used to make ricotta and whey protein powder.
30 seconds to answer
Put these coffee stages in order, first to last.
Correct order
- Picking the cherries
- Roasting the beans
- Grinding
- Brewing
Why
Coffee cherries are picked and the seeds inside are cleaned and dried. The green beans are then roasted, ground, and finally brewed with hot water.
45 seconds to answer
Chocolate begins as the seed of which plant?
- Cacaocorrect
- Coffea
- Vanilla orchid
- Kola
Why
Chocolate starts as the seeds of the cacao tree, Theobroma cacao. The seeds are fermented, dried and roasted before being ground.
20 seconds to answer
White chocolate contains no non-fat cocoa solids.
- Truecorrect
- False
Why
White chocolate is made from cocoa butter, sugar and milk. It contains the fat from the cacao bean but none of the dark, non-fat cocoa solids that give chocolate its colour and bitterness.
15 seconds to answer
Which of these would you least want to make from scratch?
Poll — no right answer, players just vote.
- Bread
- Cheese
- Chocolate
- Pasta
20 seconds to answer
Why does chopping an onion make your eyes water?
- It releases a sulphur compound that irritates the eyescorrect
- The juice is unusually acidic
- The dry skin carries fine dust
- Cold from the fridge condenses on the eye
Why
Cutting an onion breaks its cells and starts a reaction that releases a volatile sulphur compound. When it reaches your eyes it irritates them and triggers tears.
20 seconds to answer
What is the process of briefly heating food to kill microbes, named after a French scientist?
Accepted answers
pasteurisation · pasteurization
Why
Pasteurisation is named after Louis Pasteur, who developed heat treatment to prevent wine spoilage in the 1860s and later applied it to beer. Today it reduces microbes in foods and drinks such as milk and juice.
30 seconds to answer
What makes a sourdough loaf sour?
- Lactic acid bacteria fermenting alongside the yeastcorrect
- Vinegar added to the dough
- Flour that has been aged until it sours
- A much lower baking temperature
Why
A sourdough starter contains wild yeast and lactic acid bacteria. The bacteria produce lactic and acetic acids, which give the bread its tang.
20 seconds to answer