Question 1

Why does bread rise when you bake it?

Accepted Answer

Bread rises because of yeast, which is like tiny, hungry animals that eat sugar in the dough and release gas. This gas makes the dough puff up like a balloon.

Question 2

What makes popcorn pop?

Accepted Answer

Popcorn pops because each kernel has a little water inside. When you heat it, the water turns to steam and the pressure makes the kernel explode.

Question 3

How does meat get tender when you cook it?

Accepted Answer

Cooking meat breaks down parts called proteins, making it softer. Heat and time help make the meat juicy and easier to chew.

Question 4

Why do we boil water to cook pasta?

Accepted Answer

Boiling water cooks pasta quickly so it becomes soft enough to eat. The hot water also stops the pasta from sticking together.

Question 5

Why do apples turn brown when cut?

Accepted Answer

Apples turn brown because of a reaction with oxygen in the air. It's like how iron gets rusty when left outside.

Question 6

Why does cheese melt?

Accepted Answer

Cheese melts because heat changes its structure and makes it flow. This happens when the solid parts in the cheese move apart and become softer.

Question 7

How does water make vegetables crispy when soaked?

Accepted Answer

Water helps vegetables stay firm by filling them up. Like a balloon filled with air, this helps them stay crunchy.

Question 8

Why do onions make you cry?

Accepted Answer

Cutting onions releases a gas that mixes with water in your eyes to make something like a mild acid. This makes your eyes sting and tear up to wash it away.

Question 9

Why does sugar dissolve in water?

Accepted Answer

Sugar dissolves in water because its tiny pieces get surrounded by water molecules and spread out. This makes sugar disappear into the water like magic.

Question 10

How do vegetables change color when cooked?

Accepted Answer

Cooking can change the color of vegetables because heat alters their pigments. It's like how crayons melt and change when you add heat to them.

Question 11

Why do we need salt in food?

Accepted Answer

Salt makes food taste better by enhancing flavors. It's like a little helper that wakes up the taste buds on your tongue.

Question 12

How does baking soda help cakes rise?

Accepted Answer

Baking soda creates bubbles of gas in the cake batter when it meets something acidic. These bubbles make the cake light and fluffy as it bakes.

Question 13

What makes eggs become solid when cooked?

Accepted Answer

When eggs are cooked, the heat changes their proteins and makes them stick together. This makes the egg turn from liquid to solid.

Question 14

Why do we knead dough?

Accepted Answer

Kneading dough helps mix all the ingredients and makes the dough stretchy. This stretchiness helps trap gas bubbles that make bread fluffy.

Question 15

Why do sponges absorb water?

Accepted Answer

Sponges have lots of tiny holes that water can fill up. These holes suck up water like a straw and hold onto it.

Question 16

How does frying make food crispy?

Accepted Answer

Frying makes food crispy by removing water and cooking the outside quickly in hot oil. This creates a crunchy, golden layer on the outside.

Question 17

Why do bananas ripen and get sweeter over time?

Accepted Answer

Bananas ripen because they make a gas that turns their starches into sugars. This makes them sweeter and softer as they age.

Question 18

How does marinating meat add flavor?

Accepted Answer

Marinating meat means soaking it in a sauce or mixture. The flavors soak into the meat and make it taste extra yummy when cooked.

Question 19

Why does cheese have holes in it?

Accepted Answer

Cheese sometimes has holes because of bubbles of gas made by bacteria. These bubbles get trapped, creating holes, like in Swiss cheese.

Question 20

Why does cold water boil faster than hot water?

Accepted Answer

Actually, hot water boils faster than cold water. Hot water is already closer to boiling point, so it doesn’t take as long to start bubbling.

The Science of Everyday Cooking Techniques - 20 FAQs Explained Simply