Question 1

What is 'The Chemistry of Cooking'?

Accepted Answer

It's a book that explains how cooking works like science. It tells you how different ingredients mix together to make yummy tastes.

Question 2

Why is cooking like chemistry?

Accepted Answer

Cooking uses heat, mixing, and timing just like chemistry uses experiments. Both change things to make something new, like when dough turns into bread.

Question 3

What are flavors?

Accepted Answer

Flavors are the tastes we find in food. They can be sweet, salty, sour, bitter, or umami, which is a yummy, savory taste.

Question 4

How do ingredients change when we cook them?

Accepted Answer

Heat makes ingredients change color, texture, and taste. For example, when you cook an egg, it goes from runny to solid.

Question 5

Why does bread rise when we bake it?

Accepted Answer

Bread rises because of a little thing called yeast. Yeast makes tiny bubbles that help the bread grow big and fluffy.

Question 6

What is boiling in cooking?

Accepted Answer

Boiling is when water gets so hot it starts to bubble. It's used to cook foods like pasta and eggs.

Question 7

Why do onions make you cry?

Accepted Answer

When you cut an onion, it releases a gas that makes your eyes water. This gas helps protect the onion, a bit like a shield.

Question 8

What happens when sugar melts?

Accepted Answer

When sugar is heated, it melts into a sticky liquid called caramel. This caramel can be used to make sweets and desserts taste delicious.

Question 9

Why do we need salt when cooking?

Accepted Answer

Salt makes flavors better by making them taste stronger. It helps bring out the taste of the food we cook and eat.

Question 10

What is the Maillard reaction?

Accepted Answer

The Maillard reaction happens when food is cooked and turns brown, like when bread gets toasty. It's what makes food smell and taste great.

Question 11

Why does ice cream melt?

Accepted Answer

Ice cream melts because it gets warm, turning from solid to liquid. It needs to stay cold to hold its shape.

Question 12

What makes food spicy?

Accepted Answer

Spice in food, like in chili peppers, comes from something called capsaicin. That's what gives it a hot, tingly feeling.

Question 13

Why do we sometimes need to boil pasta?

Accepted Answer

Boiling pasta cooks it by making it soft and ready to eat. The hot water helps the pasta absorb water and swell up.

Question 14

How does baking powder make cakes rise?

Accepted Answer

Baking powder makes air bubbles when it's mixed with wet ingredients and heat. These bubbles make cakes light and fluffy.

Question 15

Why do cookies become crunchy?

Accepted Answer

Cookies get crunchy when they're baked because the water in the dough evaporates. The rest turns into a crispy, tasty treat.

Question 16

What is sautéing?

Accepted Answer

Sautéing is cooking food quickly in a little bit of oil or butter. It helps food like vegetables stay crispy and full of flavor.

Question 17

Why do we marinate meat?

Accepted Answer

Marinating meat means soaking it in a tasty liquid to make it tender and flavorful. It helps the meat taste better and easier to chew.

Question 18

How does vinegar affect food?

Accepted Answer

Vinegar adds a sour taste to food, which can make it tangy and fresh. It's often used in salad dressings and pickles.

Question 19

What happens when chocolate melts?

Accepted Answer

When chocolate melts, it becomes a smooth liquid that you can pour or mix. It can be used for making icing, sauces, or fondue.

Question 20

Why does grilled food taste smoky?

Accepted Answer

Grilled food tastes smoky because of the fire and charcoal it cooks over. The smoke adds a special flavor to the food.

The Chemistry of Cooking: Unlocking Flavors and Techniques - 20 FAQs Explained Simply