Question 1

What makes a cake rise?

Accepted Answer

Cakes rise because of something called baking powder or baking soda. These ingredients make tiny bubbles when mixed with wet ingredients, which makes the cake puff up in the oven.

Question 2

Why do we use flour in baking?

Accepted Answer

Flour is like the glue that holds everything together. It gives structure to the baked goods, so they don't fall apart.

Question 3

How does sugar affect baking?

Accepted Answer

Sugar makes baked goods sweet, and it helps them turn nice and brown. It also keeps them moist and tasty.

Question 4

What does an egg do in a recipe?

Accepted Answer

Eggs help stick all the ingredients together, and they can make the food fluffy. They also add some flavor and color to the baked goods.

Question 5

Why is butter used in baking?

Accepted Answer

Butter makes baked goods taste rich and delicious. It also helps them stay soft and moist.

Question 6

What is yeast and what does it do?

Accepted Answer

Yeast is a tiny, living creature that helps bread rise. It eats sugars in the dough and makes bubbles of gas that make the bread fluffy.

Question 7

Why do we need to measure ingredients carefully?

Accepted Answer

Measuring carefully is important because too much or too little of an ingredient can change how the recipe turns out. It's like following a recipe to build a LEGO set; you need the right pieces in the right amounts.

Question 8

What happens when you overmix the batter?

Accepted Answer

Overmixing can make the batter tough and chewy instead of soft and tender. Mix just enough to combine the ingredients, like when you stir a bowl of cereal.

Question 9

Why is it important to preheat the oven before baking?

Accepted Answer

Preheating the oven ensures the food starts baking at the right temperature. If the oven is too cold at first, the food won't bake properly.

Question 10

What does salt do in cookies and cakes?

Accepted Answer

Salt helps bring out the flavors of all the other ingredients. It's a little like wearing glasses that help you see better but for taste!

Question 11

How does baking soda work?

Accepted Answer

Baking soda releases gas bubbles when mixed with acidic ingredients, like yogurt or lemon juice. These bubbles help make the cake or cookies rise and be fluffy.

Question 12

Why do we sift flour?

Accepted Answer

Sifting flour removes lumps and makes it light and fluffy, which helps mix it smoothly with other ingredients. It's like fluffing a pillow before you lay down.

Question 13

How does milk help in baking?

Accepted Answer

Milk adds moisture and helps mix the dry ingredients together. It also adds a bit of color and flavor to the baked goods.

Question 14

What happens if you bake something too long?

Accepted Answer

Baking too long can make the food dry, hard, and crumbly. It's like leaving bread out so long it becomes stale.

Question 15

Why do cakes sometimes have holes in them?

Accepted Answer

Holes can happen if the batter has too much air or if it's not mixed well. It's like bubbles trapped in the cake!

Question 16

What makes crusts crispy?

Accepted Answer

The crust is crispy because of sugar caramelizing and the heat drying out some moisture. It's like how toast becomes crunchy in the toaster.

Question 17

Why do we use chocolate in baking?

Accepted Answer

Chocolate adds a sweet and delicious flavor to desserts like cookies and cakes. It also helps them look tasty and can make decorations.

Question 18

How does vinegar fit into baking?

Accepted Answer

Vinegar helps things rise by reacting with baking soda to make bubbles. It doesn’t taste much like vinegar once it's baked!

Question 19

What does vanilla extract do?

Accepted Answer

Vanilla extract makes baked goods taste sweeter and gives them a yummy smell. It's like a secret ingredient that makes everything more delicious.

Question 20

Why do some recipes ask for oil instead of butter?

Accepted Answer

Oil makes baked goods very moist and can be lighter than butter. It's like using sunscreen, where oil spreads and soaks in differently than lotion.

The Chemistry Behind Baking - 20 FAQs Explained Simply