Question 1

What happens when you mix baking soda with vinegar?

Accepted Answer

When you mix baking soda and vinegar, they make bubbles. This is because they are doing a little 'magic trick,' changing into carbon dioxide gas which are the bubbles you see.

Question 2

Why does bread rise when it bakes?

Accepted Answer

Bread rises because of a tiny creature called yeast. These yeast eat sugar and let out gas bubbles, which make the bread puff up.

Question 3

Why do apples turn brown after being cut?

Accepted Answer

Apples turn brown when cut because the air makes some of the stuff inside the apple change color. It's like when a banana gets black spots as it grows old.

Question 4

What makes popcorn pop?

Accepted Answer

Popcorn pops because it has a little water inside. When it gets hot, the water turns into steam, and the popcorn bursts open like a little explosion.

Question 5

Why do cookies get hard if left out?

Accepted Answer

Cookies get hard because they lose water into the air. Without that water, they become crunchy instead of soft.

Question 6

What makes ice cream feel cold and smooth?

Accepted Answer

Ice cream feels cold because it's frozen. It feels smooth because it has tiny bits of ice and cream mixed together really well.

Question 7

Why do onions make you cry?

Accepted Answer

Onions make you cry because they have special oils. When you cut them, these oils fly into the air and make your eyes sting.

Question 8

How does sugar dissolve in water?

Accepted Answer

Sugar dissolves in water because the tiny pieces of sugar fit in between the water molecules. It's like magic dust disappearing in water.

Question 9

Why does pasta stick together when cooked?

Accepted Answer

Pasta sticks together because the starch on its surface gets wet and sticky. It acts like glue, so it’s important to stir it to keep it apart.

Question 10

Why is salt added to ice when making homemade ice cream?

Accepted Answer

Salt is added to ice because it makes the ice even colder. This helps the mix inside the ice cream maker freeze better and become creamier.

Question 11

What happens when you fry an egg?

Accepted Answer

When you fry an egg, the heat changes the liquid egg white into a solid. It's like turning clear jelly into white, firm jelly because of the heat.

Question 12

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts in your hand because it's made of cocoa butter, which melts at a low temperature. Your hand is warm enough to make it melt.

Question 13

Why does gelatin make things jiggly?

Accepted Answer

Gelatin makes things jiggly because it forms a gel that can wiggle when you shake it. It's like a bouncy sponge made out of jelly!

Question 14

How does yeast make dough rise?

Accepted Answer

Yeast makes dough rise by eating sugar and releasing gas. This gas forms bubbles and makes the dough puff up like a balloon.

Question 15

Why does milk curdle when it goes bad?

Accepted Answer

Milk curdles when it goes bad because bacteria change it. They make some parts of the milk solidify and separate from the liquid.

Question 16

What makes food spicy?

Accepted Answer

Food gets spicy because of a chemical called capsaicin in peppers. It tricks your mouth into thinking it's been burned, causing the spicy feeling.

Question 17

Why does cheese smell strong sometimes?

Accepted Answer

Cheese smells strong because of bacteria and mold that help it ripen. These tiny creatures give cheese its unique smell and flavor.

Question 18

How does freezing keep food fresh?

Accepted Answer

Freezing keeps food fresh by making it too cold for bad bacteria to grow. It helps keep food from spoiling.

Question 19

Why does food cook faster when cut into smaller pieces?

Accepted Answer

Food cooks faster when cut into smaller pieces because more of it can touch the heat at once. It's like how it’s faster to color small pictures than big ones at once.

Question 20

Why does butter make food taste rich?

Accepted Answer

Butter makes food taste rich because it has fat, which gives a creamy texture and adds a lot of flavor. It's like a soft, tasty blanket for your food.

The Chemistry of Cooking: How Ingredients Interact - 20 FAQs Explained Simply