Question 1

What is the chemistry of cooking?

Accepted Answer

The chemistry of cooking is how ingredients change when we mix and heat them. It's like a magical transformation where different foods come together to make delicious meals.

Question 2

Why do we need to cook food?

Accepted Answer

Cooking makes food taste better and easier to eat. It also helps to kill germs that can make us sick.

Question 3

What happens to water when we boil it?

Accepted Answer

When we boil water, it gets so hot that it turns into steam. Steam is what you see rising from the pot, and it's the water changing from a liquid to gas.

Question 4

Why does bread rise?

Accepted Answer

Bread rises because of a little thing called yeast. Yeast eats the sugars in the dough and makes gas bubbles, which help the bread get bigger and fluffy.

Question 5

What does 'browning' mean in cooking?

Accepted Answer

Browning is when food, like meat or toast, turns brown when cooked. This happens because of a reaction that changes the color and adds yummy flavors.

Question 6

Why does popcorn pop?

Accepted Answer

Popcorn pops because it has water inside. When heated, the water turns into steam and makes the popcorn explode!

Question 7

Why do apples turn brown when cut?

Accepted Answer

Apples turn brown because of a reaction with oxygen in the air. This reaction is a little like how metal rusts, but in apples, it just changes their color.

Question 8

What happens to cheese when it's melted?

Accepted Answer

When cheese melts, it changes from solid to gooey and stretchy. Heat makes the parts that hold cheese together loosen up.

Question 9

Why do onions make us cry?

Accepted Answer

Onions release a special gas when cut. This gas makes our eyes water to wash it away.

Question 10

What is caramelization?

Accepted Answer

Caramelization is when sugar gets hot and turns brown, adding a sweet, nutty flavor. This happens when making caramel or browning sugar on food.

Question 11

Why do eggs change when cooked?

Accepted Answer

Eggs change when cooked because the heat makes their insides firm up. The runny egg white and yolk turn solid, making them safe to eat.

Question 12

What makes cakes rise?

Accepted Answer

Cakes rise because of ingredients like baking powder or baking soda. These make bubbles in the batter that help the cake get big and fluffy.

Question 13

Why is salt often used in cooking?

Accepted Answer

Salt is used to make food taste better. It can also help preserve food and bring out the natural flavors of ingredients.

Question 14

What does 'spicy' mean in cooking?

Accepted Answer

Spicy means the food has a hot or burning feeling. This is often because of ingredients like chili peppers.

Question 15

What causes food to spoil?

Accepted Answer

Food spoils because of bacteria and mold that make it unsafe to eat. Cooking and storing food properly help keep it fresh longer.

Question 16

How do microwaves cook food?

Accepted Answer

Microwaves cook food by using tiny waves of energy. These waves make the water molecules in food move fast, which heats it up.

Question 17

Why is it important to measure ingredients in cooking?

Accepted Answer

Measuring ingredients is important to make sure the dish tastes right. Too much or too little of something can change the flavor or texture.

Question 18

What happens when we mix vinegar and baking soda?

Accepted Answer

When vinegar and baking soda mix, they bubble and fizz. This reaction creates a gas called carbon dioxide, which is fun to watch!

Question 19

What is 'fermentation' in cooking?

Accepted Answer

Fermentation is when tiny living things called microbes change food. It can make things like yogurt, bread, and pickles.

Question 20

Why do some foods taste different when they're raw vs. cooked?

Accepted Answer

Cooking changes the taste because it affects the flavor and texture. Heat can bring out new flavors or make food softer and easier to chew.

The Chemistry of Cooking: Understanding Reactions and Flavors - 20 FAQs Explained Simply