Question 1

What is the science of cooking?

Accepted Answer

The science of cooking is about understanding how ingredients change when heated or mixed together. It helps us know why bread rises or why eggs become solid when cooked.

Question 2

Why does bread rise in the oven?

Accepted Answer

Bread rises because of a little ingredient called yeast. Yeast makes bubbles of gas that get trapped in the dough, making it puff up.

Question 3

How does sugar melt when heated?

Accepted Answer

Sugar melts because heat makes the sugar crystals break apart and turn into a liquid. It's like how ice turns to water when it warms up.

Question 4

Why does an egg turn from liquid to solid when cooked?

Accepted Answer

When you heat an egg, the proteins inside it change shape and stick together. This makes the egg go from runny to firm and solid.

Question 5

Why do onions make you cry when you cut them?

Accepted Answer

Onions have special chemicals that release into the air when you cut them. These chemicals can irritate your eyes and make you tear up.

Question 6

What makes popcorn pop?

Accepted Answer

Inside each popcorn kernel is a bit of water. When heated, the water turns to steam, building pressure until the kernel bursts open and pops!

Question 7

Why does pasta cook faster in boiling water?

Accepted Answer

Boiling water is very hot, which helps cook pasta more quickly. The heat makes the pasta soft so it's easy to eat.

Question 8

How does salt change the flavor of food?

Accepted Answer

Salt makes food taste better by bringing out its natural flavors. It acts like a magnifying glass for taste!

Question 9

Why do apples turn brown when cut?

Accepted Answer

When you cut an apple, the inside meets air and a chemical reaction starts. This turns the apple’s flesh brown.

Question 10

How does baking soda help cakes rise?

Accepted Answer

Baking soda releases bubbles of gas when mixed with wet ingredients. These bubbles make the cake light and fluffy as it bakes.

Question 11

Why does chocolate melt in your hand?

Accepted Answer

Chocolate melts because the heat from your hands is enough to turn its solid particles into liquid. This makes it soft and gooey.

Question 12

How does caramelization work?

Accepted Answer

Caramelization happens when sugar is heated and turns brown. This process adds a sweet, nutty flavor to food.

Question 13

Why do we refrigerate milk?

Accepted Answer

We keep milk cold in the fridge to slow down the growth of bacteria. This keeps your milk fresh and safe to drink longer.

Question 14

Why do vegetables lose their color when cooked too long?

Accepted Answer

Cooking vegetables too long can break down the color molecules in them. That's why they sometimes turn dull and less vibrant.

Question 15

How does yeast help in making bread?

Accepted Answer

Yeast is a tiny living thing that eats sugar and produces gas bubbles. These bubbles help the dough rise and make the bread fluffy.

Question 16

Why does oil float on water?

Accepted Answer

Oil floats on water because it is less dense. This means there is a lot of space between oil molecules, making it sit on top of the denser water.

Question 17

How does freezing preserve food?

Accepted Answer

Freezing makes food too cold for bacteria to grow. This helps keep the food safe to eat for a longer time.

Question 18

Why is kneading dough important?

Accepted Answer

Kneading dough helps mix all the ingredients well and creates a stretchy substance called gluten. This gives bread its chewy texture.

Question 19

What happens when you mix vinegar with baking soda?

Accepted Answer

Mixing vinegar and baking soda creates a fizzy reaction. It's like a mini explosion of bubbles, all because of a chemical reaction!

Question 20

How does the Maillard reaction make food taste better?

Accepted Answer

The Maillard reaction happens when food is cooked and turns brown, like when you toast bread. It creates new flavors that smell and taste delicious.

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