Question 1

What is chemistry in cooking?

Accepted Answer

Chemistry in cooking is all about how ingredients change when they are mixed, heated, or cooled. It's like a science experiment that happens in the kitchen!

Question 2

Why does bread rise?

Accepted Answer

Bread rises because of yeast, a tiny organism that eats sugar and produces gas. This gas makes the dough puff up like a balloon!

Question 3

Why do onions make you cry?

Accepted Answer

When you cut onions, they release a gas that can irritate your eyes. Your eyes water to wash away the gas and protect themselves.

Question 4

How does sugar dissolve in water?

Accepted Answer

Sugar dissolves in water because the water molecules break down the sugar crystals into tiny pieces. These pieces mix evenly with the water, making it taste sweet.

Question 5

Why does ice melt?

Accepted Answer

Ice melts because it absorbs heat from the surroundings. The heat makes the ice change from a solid to a liquid, turning it into water.

Question 6

What makes popcorn pop?

Accepted Answer

Popcorn pops because there is a little bit of water inside each kernel. When heated, the water turns into steam, and the pressure builds up until the kernel bursts open!

Question 7

Why does butter melt when heated?

Accepted Answer

Butter melts when heated because it's made mostly of fat, which becomes liquid when it gets warm. It turns from a solid block into a runny liquid.

Question 8

How does baking soda help cookies rise?

Accepted Answer

Baking soda releases gas when it mixes with something acidic, like lemon juice. This gas makes tiny bubbles that help the cookie dough rise and become fluffy.

Question 9

Why do apples turn brown when cut?

Accepted Answer

Apples turn brown when cut because the oxygen in the air reacts with substances in the apple. It’s like how metal rusts, but it's safe to eat.

Question 10

Why does pasta soften in boiling water?

Accepted Answer

Pasta softens in boiling water because the heat and water work together to break down its hard structure. This makes it soft and ready to eat.

Question 11

What happens when you cook an egg?

Accepted Answer

When you cook an egg, the heat changes the proteins in the egg, making it go from runny to solid. This process is why an egg looks different when cooked.

Question 12

How does salt make food taste better?

Accepted Answer

Salt enhances the flavor of food by bringing out its natural tastes. It works a bit like a flavor booster in your meal.

Question 13

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts in your hand because the fat in it melts at a temperature lower than your body heat. This is why it turns gooey in your warm hands.

Question 14

Why is boiling water good for cooking?

Accepted Answer

Boiling water is good for cooking because it heats food quickly and evenly. It's also a simple way to prepare many foods, like pasta or vegetables.

Question 15

How do spices add flavor to food?

Accepted Answer

Spices add flavor by releasing oils and chemicals that smell and taste strong. They can turn a simple dish into something exciting and tasty.

Question 16

Why does milk turn into cheese?

Accepted Answer

Milk turns into cheese when special bacteria and enzymes are added. They change the milk’s structure, making it thicker and flavorful.

Question 17

Why is cutting important in cooking?

Accepted Answer

Cutting food into smaller pieces helps it cook evenly and quickly. It also makes food easier to eat and look more appealing.

Question 18

What makes carbonated drinks fizzy?

Accepted Answer

Carbonated drinks are fizzy because they have carbon dioxide gas dissolved in them. When you open the bottle, the gas escapes, creating bubbles.

Question 19

How does marinating work?

Accepted Answer

Marinating works by soaking food in a mixture of spices, acids, and liquids. This flavors the food deeply and can also make it tender.

Question 20

Why does food taste different when cooked?

Accepted Answer

Food tastes different when cooked because heat changes the food's chemical structure. New flavors develop, and textures change, making it delicious!

The Chemistry of Everyday Cooking - 20 FAQs Explained Simply