Question 1

What is culinary chemistry?

Accepted Answer

Culinary chemistry is the science behind how cooking works. It explains why food changes when we bake, fry, or mix it.

Question 2

Why does bread rise when baked?

Accepted Answer

Bread rises because of little bubbles of gas called carbon dioxide. Yeast, which is a tiny living thing, eats the sugars in the dough and releases this gas.

Question 3

What makes popcorn pop?

Accepted Answer

Popcorn kernels have water inside. When they are heated, the water turns into steam, and pressure builds up until the kernel bursts open, turning into popcorn!

Question 4

Why do apples turn brown when cut?

Accepted Answer

When you cut an apple, the inside is exposed to the air. Oxygen from the air reacts with the apple and makes it turn brown.

Question 5

How does sugar dissolve in water?

Accepted Answer

When you stir sugar into water, the tiny sugar particles spread out evenly in the water. That's because the water breaks the sugar into smaller pieces that mix throughout.

Question 6

Why do onions make you cry?

Accepted Answer

When you cut onions, they release a gas that mixes with the water in your eyes, making them sting and tear up to protect your eyes.

Question 7

What makes ice cream creamy?

Accepted Answer

Ice cream is creamy because of the tiny ice crystals and lots of air trapped inside. The cream and sugar help keep it smooth instead of icy.

Question 8

Why do eggs turn solid when cooked?

Accepted Answer

When eggs are cooked, the heat makes their proteins change shape and link together. This creates a solid structure instead of a liquid.

Question 9

Why do cakes rise in the oven?

Accepted Answer

Cakes rise because of baking powder or baking soda. These ingredients release gas bubbles when heated, which make the cake fluffy.

Question 10

How does a microwave heat food?

Accepted Answer

A microwave uses waves of energy to make water molecules in the food move faster, creating heat. This heats the food quickly from the inside out.

Question 11

Why does chocolate melt in your mouth?

Accepted Answer

Chocolate melts in your mouth because its melting point is just below your body temperature. It turns from solid to liquid because of your body heat.

Question 12

Why do cookies become hard if left out?

Accepted Answer

Cookies become hard because they lose moisture to the air. This makes them dry out and lose their soft texture.

Question 13

Why does salt make water boil faster?

Accepted Answer

Salt actually makes water boil at a hotter temperature, not faster. But because it raises the boiling point, things can cook quicker once the water is boiling.

Question 14

What causes cheese to melt?

Accepted Answer

When cheese is heated, the fat and moisture in it help break down its solid structure, making it soft and gooey.

Question 15

Why do soufflés rise and then fall?

Accepted Answer

Soufflés rise because of air bubbles trapped in them during mixing and baking. They fall as they cool because the air bubbles shrink.

Question 16

Why does adding lemon to tea change its color?

Accepted Answer

Lemon juice is acidic and changes the pH level of tea. This change affects the color of the tea by mixing with its natural chemicals.

Question 17

How does yeast make dough rise?

Accepted Answer

Yeast eats sugar in the dough and releases carbon dioxide gas. This gas forms bubbles, making the dough grow and become fluffy.

Question 18

Why does pasta become soft when cooked?

Accepted Answer

Pasta becomes soft because it absorbs water as it cooks. The heat and water make the pasta swells and softens.

Question 19

How does marinating tenderize meat?

Accepted Answer

Marinades often contain acids or enzymes that break down muscle fibers in the meat. This makes the meat more tender and tasty.

Question 20

Why do vegetables become brighter in color when boiled?

Accepted Answer

The heat from boiling can break down cell walls in vegetables, releasing trapped pigments. This makes the colors appear brighter.

The Science of Cooking: Understanding Culinary Chemistry - 20 FAQs Explained Simply