Question 1

Why does bread rise when we bake it?

Accepted Answer

Bread rises because of tiny creatures called yeast. They eat sugar and release gas bubbles that make the dough puff up.

Question 2

What makes popcorn pop?

Accepted Answer

Each popcorn kernel has a tiny bit of water inside. When heated, the water turns to steam, and the pressure causes the kernel to explode, popping open.

Question 3

How does sugar dissolve in water?

Accepted Answer

When you stir sugar in water, the water breaks down the little sugar crystals. The sugar then spreads out evenly in the water, making it taste sweet.

Question 4

Why do apples turn brown after slicing?

Accepted Answer

When you cut an apple, air hits the inside, which has a substance that changes color. This makes the apple turn brown, similar to how a banana or potato does.

Question 5

Why does pasta stick together when cooking?

Accepted Answer

If pasta is too close together in hot water, the starches released can make them stick. Stirring the pasta while it cooks can help keep the pieces separate.

Question 6

Why do onions make us cry?

Accepted Answer

When you cut an onion, it releases a chemical that mixes with water in your eyes, making them sting and water. This creates tears as your body tries to wash away the irritant.

Question 7

What makes cookies soft or crispy?

Accepted Answer

If you use more butter and sugar, cookies are usually softer. But if you cook them longer or use less liquid, they get crispy.

Question 8

Why do eggs become hard when boiled?

Accepted Answer

Boiling makes the proteins inside the egg white join together and change shape. This turns the egg white from liquid to solid, making it hard.

Question 9

How do we make ice cream from milk?

Accepted Answer

Ice cream is made by freezing milk with sugar and flavoring, while mixing it. The mixing stops big ice crystals from forming, making it smooth and creamy.

Question 10

How does yeast make dough rise?

Accepted Answer

Yeast eats the sugar in dough and releases gas, making tiny bubbles. These bubbles make the dough rise, becoming fluffy when baked.

Question 11

Why do bananas ripen so quickly?

Accepted Answer

Bananas release a gas called ethylene, which helps them ripen faster. As they ripen, they get sweeter and softer.

Question 12

Why do pots and pans get hot on the stove?

Accepted Answer

When you turn on the stove, heat moves from the stove to the pot or pan. This heat makes the pot or pan hot, allowing it to cook food.

Question 13

How does food cook in a microwave?

Accepted Answer

Microwaves use energy waves to make water molecules in the food move fast. This movement heats the food quickly from the inside.

Question 14

Why does butter melt so easily?

Accepted Answer

Butter melts quickly because it's mostly fat, which turns to liquid at a low temperature. This makes it handy for spreading or cooking.

Question 15

What makes chili peppers spicy?

Accepted Answer

Chili peppers have a substance called capsaicin that makes them hot. It tricks your mouth into feeling like it's burning.

Question 16

Why does bread become stale?

Accepted Answer

When bread sits out, the moisture in it evaporates, making it dry and hard. Keeping bread in a sealed bag can help it stay fresh longer.

Question 17

How does salt preserve food?

Accepted Answer

Salt draws out moisture from food, making it hard for germs to live. This helps preserve the food and keeps it tasting good.

Question 18

Why does chocolate melt in your mouth?

Accepted Answer

Chocolate melts in your mouth because it's made of fats that become liquid at body temperature. This gives it a smooth and creamy feel.

Question 19

Why do we add baking soda or baking powder in cakes?

Accepted Answer

Both are used to help cakes rise. They release bubbles in the batter that make the cake puff up and become fluffy.

Question 20

Why does milk curdle when it goes bad?

Accepted Answer

When milk spoils, bacteria make the proteins in milk clump together. This process is what it means to curdle, and it doesn't smell good.

The Science of Everyday Cooking - 20 FAQs Explained Simply