Question 1

What is chemistry in cooking and baking?

Accepted Answer

Chemistry in cooking and baking is about how different ingredients mix and change when heated or cooled. It's like doing a science experiment with food!

Question 2

Why does bread rise when we bake it?

Accepted Answer

Bread rises because of tiny yeasts that eat some of the sugar in dough and produce bubbles of gas. These bubbles make the bread fluffy and big.

Question 3

What makes cakes fluffy?

Accepted Answer

Cakes are fluffy because of baking powder or baking soda. They make small bubbles in the batter when they react, which makes the cake rise and get light and airy.

Question 4

Why do cookies sometimes spread out too much?

Accepted Answer

Cookies spread out when there's too much sugar, fat, or the oven is too hot. It causes the dough to melt too quickly before it sets.

Question 5

How do eggs help in baking?

Accepted Answer

Eggs help hold ingredients together and can make your baked goods richer and more stable. They also add moisture and can help with rising.

Question 6

What happens when chocolate melts?

Accepted Answer

When chocolate melts, the solid parts separate, and it turns into a smooth liquid. This can happen when you heat it up gently.

Question 7

Why do we add salt to sweet recipes?

Accepted Answer

Adding a little salt to sweet recipes actually makes the sweet flavors taste stronger. It helps balance the flavors so they taste even better.

Question 8

What causes bread to have holes inside?

Accepted Answer

The holes in bread come from gas bubbles made by yeast or baking powder. These bubbles are trapped in the dough and leave holes when the bread bakes.

Question 9

Why does sugar turn brown when heated?

Accepted Answer

Sugar turns brown when heated because it melts and the molecules start to break down. This is called caramelization and it gives a yummy, sweet flavor and color.

Question 10

What makes ice cream soft and creamy?

Accepted Answer

Ice cream is soft and creamy because of the sugar, fat, and air whipped into it. They keep it from freezing too solid and make it smooth.

Question 11

Why do cakes sometimes sink in the middle?

Accepted Answer

Cakes can sink if there's too much liquid, not enough baking powder, or if you open the oven door too soon. It's because the cake isn't fully set yet and collapses.

Question 12

What makes french fries crispy?

Accepted Answer

French fries get crispy because cooking them at high heat removes the moisture and creates a crunchy outside layer. The inside stays soft and fluffy.

Question 13

Why do apples turn brown after you cut them?

Accepted Answer

Apples turn brown because when you cut them, the air meets a substance inside called enzymes, which makes them change color. It's a natural process.

Question 14

What makes popcorn pop?

Accepted Answer

Popcorn pops because there's water inside each kernel. When it's heated, the water turns to steam and builds pressure until the kernel bursts open.

Question 15

Why do we use baking soda in cookies?

Accepted Answer

Baking soda is used to make cookies rise and become light and fluffy. When it mixes with an acid, like vinegar or lemon juice, it makes bubbles.

Question 16

How does yeast work in baking?

Accepted Answer

Yeast is a tiny living thing that eats sugar and makes gas bubbles. These bubbles help the dough rise and make it fluffy.

Question 17

Why is flour important in baking?

Accepted Answer

Flour gives structure to baked goods. It helps hold everything together and affects the texture of what you're baking.

Question 18

What happens when you knead dough?

Accepted Answer

When you knead dough, you're mixing and stretching it to make it smooth and elastic. This helps the dough trap gas bubbles better so it rises well.

Question 19

Why do cakes need to cool before frosting?

Accepted Answer

Cakes need to cool so the frosting doesn't melt and slide off. A cool cake also holds the frosting better and makes it look nice and neat.

Question 20

Why do vegetables change color when cooked?

Accepted Answer

Vegetables change color because heat changes the pigments in them. Cooking can make green vegetables bright at first, but too much cooking can make them dull.

The Chemistry of Cooking and Baking - 20 FAQs Explained Simply