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The Science of Perfectly Popped Popcorn
  • 1. What is the primary ingredient in popcorn that causes it to pop?
A) Water inside the kernel
B) Butter on the kernel
C) Starch in the kernel
D) Oil in the kernel
  • 2. What part of the popcorn kernel is responsible for its hard outer shell?
A) Pericarp
B) Hull
C) Endosperm
D) Germ
  • 3. What is the approximate pressure inside a popcorn kernel at the moment of popping?
A) 10 psi
B) 135 psi
C) 50 psi
D) 250 psi
  • 4. Which variety of corn is primarily used to make popcorn?
A) Zea mays indentata
B) Zea mays amylacea
C) Zea mays everta
D) Zea mays saccharata
  • 5. How much moisture is typically required inside a popcorn kernel for it to pop effectively?
A) 30-35%
B) 13-14%
C) 5-6%
D) 20-25%
  • 6. What ingredient is often added to popcorn to enhance flavor after popping?
A) Mustard
B) Sugar
C) Vinegar
D) Salt
  • 7. What does the 'popped' volume of popcorn typically increase to?
A) 10-15 times its original size
B) 40-50 times its original size
C) 2-5 times its original size
D) 20-30 times its original size
  • 8. Why should you avoid popping popcorn at very high temperatures?
A) It will pop more kernels.
B) It can burn the popcorn.
C) It prevents steam buildup.
D) It makes it taste better.
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