Question 1

Why does bread rise when baked?

Accepted Answer

Bread rises because of tiny creatures called yeast. Yeast eats sugars in the dough and releases gas, making the dough puff up like a balloon.

Question 2

Why does popcorn pop?

Accepted Answer

Popcorn pops because it has water inside. When heated, the water turns into steam, builds pressure, and eventually bursts the kernel open.

Question 3

Why do onions make you cry?

Accepted Answer

Onions have a chemical that turns into gas when you cut them. This gas mixes with your tears and makes your eyes sting, causing you to cry.

Question 4

Why does sugar dissolve in water?

Accepted Answer

Sugar dissolves because the water breaks it into tiny pieces that are too small to see. These tiny pieces mix evenly with the water.

Question 5

How does milk turn into cheese?

Accepted Answer

Milk turns into cheese when bacteria eat lactose, the sugar in milk. This process changes the milk’s texture, and with the help of an enzyme called rennet, it thickens and becomes cheese.

Question 6

Why does ice melt in a drink?

Accepted Answer

Ice melts in a drink because it's warmer than the ice. The heat from the drink makes the ice turn from a solid to a liquid.

Question 7

What makes apples turn brown when cut?

Accepted Answer

Apples turn brown because the inside reacts with air. This reaction makes a brown color appear.

Question 8

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts in your hand because your hand is warm. The heat makes the solid chocolate turn to liquid.

Question 9

What causes food to spoil?

Accepted Answer

Food spoils because tiny organisms like bacteria eat it. As they grow, they make the food taste and smell bad.

Question 10

How do eggs become solid when cooked?

Accepted Answer

Eggs become solid because the heat changes their proteins. The heat makes these proteins stick together, turning the egg from liquid to solid.

Question 11

Why do cookies spread while baking?

Accepted Answer

Cookies spread because fat in the dough melts in the heat. As it melts, the dough becomes softer and spreads out.

Question 12

How do flavors mix when you cook?

Accepted Answer

Flavors mix because heat makes them move faster, bumping into each other. This helps them spread throughout the food.

Question 13

Why does salt make ice melt faster?

Accepted Answer

Salt makes ice melt faster because it lowers the freezing point of water. This makes the ice turn to liquid quicker than it would without salt.

Question 14

How do baking soda and vinegar make bubbles?

Accepted Answer

Baking soda and vinegar make bubbles because they create a gas when mixed. This gas pushes outwards, forming bubbles.

Question 15

Why does hot pasta cook faster than cold pasta?

Accepted Answer

Hot pasta cooks faster because the heat makes the pasta soft. The high temperature helps the water get inside the pasta quickly.

Question 16

Why do some fruits taste sour?

Accepted Answer

Some fruits taste sour because they have acids in them. Acids have a sharp taste that our mouths sense as sour.

Question 17

Why does dough become crusty when baked?

Accepted Answer

Dough becomes crusty because the oven's heat takes away moisture. The outside gets dry and hard, forming a crust.

Question 18

How does yeast make bread fluffy?

Accepted Answer

Yeast makes bread fluffy by creating little bubbles of gas. These bubbles make the bread expand and become light and airy.

Question 19

Why does oil float on water?

Accepted Answer

Oil floats on water because it’s lighter and less dense than water. This means water can hold it up, so it stays on top.

Question 20

Why do some foods get crispy when fried?

Accepted Answer

Foods get crispy when fried because the hot oil removes water from them. This drying makes the outer layer hard and crunchy.

The Science Behind Cooking: Chemistry in the Kitchen - 20 FAQs Explained Simply