Question 1

What is chemistry in cooking?

Accepted Answer

Chemistry in cooking is about how different ingredients change when you mix or heat them. It's like magic, but with science!

Question 2

Why do cakes rise in the oven?

Accepted Answer

Cakes rise because of a special ingredient called baking powder. When heated, it makes tiny bubbles that help the cake get big and fluffy.

Question 3

What happens when you add salt to water for cooking pasta?

Accepted Answer

Adding salt to water makes it boil at a higher temperature, which can help cook pasta better. Plus, the salt adds flavor to the pasta.

Question 4

Why does bread dough get bigger when left out?

Accepted Answer

Bread dough gets bigger because of yeast. Yeast is a tiny living thing that eats the sugar in dough and makes air bubbles, which make the dough rise.

Question 5

Why does sugar melt when heated?

Accepted Answer

When you heat sugar, its crystals break apart and it turns into a liquid. This is like when ice turns into water.

Question 6

What makes food turn brown when cooked?

Accepted Answer

Food turns brown when cooked because of a thing called the Maillard reaction. It's when heat makes sugars and proteins in food stick together and turn brown.

Question 7

Why do onions make you cry?

Accepted Answer

Onions make you cry because they release a gas when you cut them. This gas mixes with water in your eyes and makes them sting and water.

Question 8

How do eggs change when cooked?

Accepted Answer

When you cook eggs, the clear part turns white, and the yellow part gets firmer. This happens because heat changes the proteins in the eggs.

Question 9

Why does butter melt and spread on toast?

Accepted Answer

Butter melts on toast because it's made mostly of fat, which turns to liquid with heat. This lets it spread easily over the bread.

Question 10

What makes popcorn pop?

Accepted Answer

Popcorn pops because there's water inside each kernel. When heated, the water turns to steam, and the pressure makes the kernel explode!

Question 11

Why do we use oil for frying?

Accepted Answer

We use oil for frying because it can get very hot without burning. This cooks food quickly and makes it crispy on the outside.

Question 12

What happens when you whip cream?

Accepted Answer

Whipping cream adds air, making it light and fluffy. It's like blowing up a balloon, but with cream instead of rubber!

Question 13

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts in your hand because it has fat that melts at body temperature. That's why it feels gooey when you hold it.

Question 14

How do pickles get their sour taste?

Accepted Answer

Pickles taste sour because they're soaked in vinegar, which has acid. This acid gives them that tangy flavor.

Question 15

Why do fruits turn brown after cutting?

Accepted Answer

Fruits turn brown when cut because air makes them react and change color. It's like how a banana peel gets darker after sitting out.

Question 16

What makes pasta sticky?

Accepted Answer

Pasta gets sticky because of the starch it releases into the water. Starch is like glue and makes cooked pasta cling together.

Question 17

Why do we marinate meat?

Accepted Answer

We marinate meat to add flavor and make it tender. The ingredients in the marinade break down tough parts of the meat.

Question 18

What happens when you freeze fruits?

Accepted Answer

Freezing fruits turns the water inside into ice, which keeps them fresh longer. But when thawed, some fruits get mushy because ice crystals can break their cells.

Question 19

What is boiling in cooking?

Accepted Answer

Boiling is when water gets so hot that it makes bubbles and turns into steam. It's an easy way to cook things like pasta or eggs.

Question 20

Why do recipes need water?

Accepted Answer

Water helps ingredients mix together and keeps food from drying out. It's like glue and keeps the recipe working smoothly.

The Chemistry of Cooking: Exploring Ingredients and Reactions - 20 FAQs Explained Simply