Question 1

Why does bread rise when it's baked?

Accepted Answer

Bread rises because of a little thing called yeast. Yeast is a tiny organism that eats sugar and makes gas, which creates lots of bubbles in the dough. These bubbles make the dough get bigger or 'rise'.

Question 2

Why do onions make you cry?

Accepted Answer

When you cut an onion, it releases a gas that mixes with the water in your eyes. This makes a kind of acid that can sting and make you cry. Your body wants to wash the acid away, so more tears come out.

Question 3

How does boiling water cook pasta?

Accepted Answer

When you boil water, it gets really hot—so hot that it turns into steam. This hot water softens the pasta and cooks it, making it nice and tender to eat.

Question 4

Why does toast turn brown?

Accepted Answer

Toast turns brown because of something called the Maillard reaction. It happens when heat makes sugars and proteins in the bread change color and taste, turning it brown and yummy.

Question 5

How does popcorn pop?

Accepted Answer

Inside each popcorn kernel, there's a little bit of water and soft starch. When it gets hot, the water turns to steam, and pressure builds up until the kernel explodes and turns inside out, making popcorn!

Question 6

Why do eggs change from runny to solid when cooked?

Accepted Answer

Eggs change when heated because the heat causes the tiny parts, called proteins, to stick together. This makes the liquid egg turn into a solid form, like scrambled eggs or a boiled egg.

Question 7

Why does ice cream melt?

Accepted Answer

Ice cream melts because it's made mostly of tiny ice crystals. When it gets warm, these ice crystals turn back into liquid, which makes the ice cream melty and gooey.

Question 8

How does baking soda help make cookies rise?

Accepted Answer

Baking soda creates bubbles in the dough when it is mixed with something wet and acidic. These bubbles make the cookies rise, giving them a nice, fluffy texture.

Question 9

Why does meat get tough when overcooked?

Accepted Answer

Meat gets tough because the proteins inside it tighten up when they are cooked too much. This makes the meat less juicy and hard to chew.

Question 10

How does marinating change the flavor of food?

Accepted Answer

Marinating adds flavor to food because the liquid mixture gets absorbed by the food. It also helps make the food more tender if the marinade has an acid like lemon juice or vinegar.

Question 11

Why do apples turn brown after being cut?

Accepted Answer

Apples turn brown because when you cut them, something in the apple reacts with air. This reaction causes them to look brown but they are still safe to eat.

Question 12

How does whipped cream get fluffy?

Accepted Answer

Whipped cream gets fluffy when air is mixed into the cream. The air makes little bubbles that stay in the cream and make it light and airy.

Question 13

Why do cakes rise when baked?

Accepted Answer

Cakes rise because ingredients like baking powder or baking soda create tiny gas bubbles in the batter. These bubbles expand when heated, causing the cake to rise.

Question 14

What makes bread crust crispy?

Accepted Answer

Bread crust gets crispy because the heat from the oven dries out the water on the surface. With less water, the crust hardens and becomes crunchy.

Question 15

Why do noodles stick together when cooked?

Accepted Answer

Noodles stick together because of the starch they release when boiling. If you stir them often, they are less likely to stick and clump.

Question 16

Why does butter melt faster than cheese?

Accepted Answer

Butter melts faster than cheese because it has a lower melting point. Chees is a solid with more proteins that keep it solid longer.

Question 17

How is sugar candy made hard like a lollipop?

Accepted Answer

Sugar candy becomes hard when sugar is boiled with some water and then cooled. The boiling removes moisture, making the sugar solidify into a hard candy.

Question 18

Why do we need to flip pancakes?

Accepted Answer

We flip pancakes so both sides cook evenly. If we don't, only one side will be cooked, leaving the other side raw and gooey.

Question 19

What makes soup taste good after simmering for a long time?

Accepted Answer

Soup tastes better after simmering because heat helps the flavors from different ingredients mix together. This makes a richer, more delicious broth.

Question 20

Why does oil float on water?

Accepted Answer

Oil floats on water because it is lighter. Unlike water, which is denser, oil creates a layer on top of the water because they don't mix.

The Science Behind Everyday Cooking Techniques - 20 FAQs Explained Simply