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