Question 1

What happens when you mix baking soda with vinegar?

Accepted Answer

When you mix baking soda with vinegar, it makes bubbles. This happens because they create a gas called carbon dioxide, just like the bubbles in soda.

Question 2

Why does bread rise?

Accepted Answer

Bread rises because it has yeast in it. Yeast is a tiny organism that eats sugars and releases gas, which makes the dough puff up.

Question 3

How does salt make food taste better?

Accepted Answer

Salt makes food taste better by bringing out its natural flavors. It helps your tongue detect different tastes more easily.

Question 4

Why does sugar melt when heated?

Accepted Answer

Sugar melts when heated because the heat breaks it down. The sugar turns from a solid to a liquid, making it sticky and sweet.

Question 5

Why do onions make you cry?

Accepted Answer

Onions make you cry because they release a gas when cut. This gas mixes with the water in your eyes, creating a mild acid that irritates them.

Question 6

What makes ice melt into water?

Accepted Answer

Ice melts into water when it gets warm. The heat causes the ice particles to move faster, changing it from solid to liquid.

Question 7

Why do eggs turn solid when cooked?

Accepted Answer

Eggs turn solid because the heat changes the proteins inside. These proteins unravel and link together, making the eggs firm.

Question 8

Why is chocolate solid at room temperature but melts in your mouth?

Accepted Answer

Chocolate is solid at room temperature because its fats are firm. It melts in your mouth because your body heat warms it just enough to become liquid.

Question 9

Why does pasta get soft in boiling water?

Accepted Answer

Pasta gets soft in boiling water because the heat and water make it swell. The starches inside absorb the water, causing it to soften.

Question 10

Why do apples turn brown when cut?

Accepted Answer

Apples turn brown when cut because they are exposed to air. The oxygen in the air reacts with substances in the apple, turning it brown.

Question 11

Why does oil float on water?

Accepted Answer

Oil floats on water because it is less dense. This means oil is lighter than water, so it stays on top.

Question 12

What happens when you mix oil and water?

Accepted Answer

When you mix oil and water, they don't blend. This is because their particles are different, so they stay separate.

Question 13

Why does popcorn pop?

Accepted Answer

Popcorn pops because the tiny droplets of water inside it heat up. The pressure builds until the kernel bursts open, making it pop.

Question 14

Why does seasoning your food make it taste better?

Accepted Answer

Seasoning your food makes it taste better by adding different flavors. These flavors mix with the food's taste, making it more interesting and delicious.

Question 15

Why does lemon juice stop apples from turning brown?

Accepted Answer

Lemon juice stops apples from turning brown because it has acid. The acid slows down the reaction with oxygen, keeping the apple fresh-looking.

Question 16

Why does tea change color in hot water?

Accepted Answer

Tea changes color in hot water because the heat releases its color and flavors. The water pulls out the substances in the tea leaves, showing the color.

Question 17

Why do cookies get crispy as they bake?

Accepted Answer

Cookies get crispy as they bake because the water inside them evaporates. This dries them out and makes them crunchy.

Question 18

Why is it important to measure ingredients in baking?

Accepted Answer

It's important to measure ingredients in baking so everything mixes well. This helps the bake rise properly and taste just right.

Question 19

Why do spices smell stronger when heated?

Accepted Answer

Spices smell stronger when heated because the heat releases their oils. These oils have scents that fill the air, making them smell stronger.

Question 20

Why does bread get hard when it gets old?

Accepted Answer

Bread gets hard when it gets old because it loses moisture. The water inside it evaporates over time, making the bread stale and firm.

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