Question 1

Why does boiling water make food soft?

Accepted Answer

Boiling water is really hot, and the heat makes food softer by breaking down tough parts inside like fibers and starches.

Question 2

How does bread rise when you bake it?

Accepted Answer

Bread rises because it has yeast in it, which is a living thing. Yeast makes bubbles of gas when it eats sugar, and those bubbles make the dough puff up.

Question 3

Why do vegetables get brighter when you cook them?

Accepted Answer

When you cook vegetables, the heat changes little things inside them to make their colors pop out more, kind of like turning up the brightness on a TV.

Question 4

What makes popcorn pop?

Accepted Answer

Popcorn pops because there’s water inside the kernel. When it gets hot, the water turns into steam and makes the kernel explode into a fluffy piece.

Question 5

Why does ice cream melt on a hot day?

Accepted Answer

Ice cream melts because it’s made of ice and other stuff that can’t stay solid when it's warm, so it turns to liquid.

Question 6

How does sugar make things sweet?

Accepted Answer

Sugar makes things sweet because it has a special shape that fits on our taste buds, which let us taste sweet things.

Question 7

Why does meat turn brown when cooked?

Accepted Answer

Meat turns brown because heat changes its color. This happens because the proteins inside meat change when cooked, and it creates yummy flavors too.

Question 8

How does baking soda make cakes fluffy?

Accepted Answer

Baking soda makes cakes fluffy by creating tiny bubbles of gas when it mixes with wet ingredients and heat. These bubbles get trapped in the batter and make it rise.

Question 9

Why do onions make you cry?

Accepted Answer

Onions make you cry because they release a gas when you cut them. This gas can sting your eyes a little bit and make them tear up.

Question 10

What is deep frying?

Accepted Answer

Deep frying is when you cook food in a lot of very hot oil. The oil fries the outside to make it crispy, while the inside stays soft.

Question 11

Why does bread get hard if left out?

Accepted Answer

Bread gets hard when left out because the water inside it evaporates, which dries it out. It’s like the bread is losing some of its softness.

Question 12

How do pickles stay crunchy?

Accepted Answer

Pickles stay crunchy because they are soaked in vinegar and salt. These keep bacteria away and help the pickles hold onto their crunchy texture.

Question 13

Why do eggs turn white when cooked?

Accepted Answer

Eggs turn white and solid when cooked because heat changes the proteins inside. They come together and turn from clear to white.

Question 14

How does salt preserve food?

Accepted Answer

Salt preserves food by absorbing water and creating an environment where bacteria can’t grow, which keeps food from spoiling.

Question 15

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts in your hand because it melts at a temperature that is lower than your body temperature, so the heat from your hand turns it from solid to liquid.

Question 16

What makes jam thick?

Accepted Answer

Jam is thick because fruits have natural pectin. When cooked with sugar, pectin becomes like jelly and makes the jam thicken as it cools.

Question 17

How do you stop apples from turning brown?

Accepted Answer

You can stop apples from turning brown by adding lemon juice. The lemon juice has acid that helps keep the apple looking fresh.

Question 18

Why do cookies get hard when they cool down?

Accepted Answer

Cookies get hard when they cool down because the butter and sugar inside them solidify, making them crunchy.

Question 19

What makes milk curdle?

Accepted Answer

Milk curdles when it gets old or when acid, like lemon juice, is added. This causes the proteins to clump together into little lumps.

Question 20

Why is it important to measure ingredients in baking?

Accepted Answer

It’s important to measure ingredients in baking because baking is a science. The right amounts of each ingredient help the recipe turn out perfectly.

The Science Behind Cooking Techniques - 20 FAQs Explained Simply