38 questions and answers in this section

Gastronomy and Cooking » Foods and Ingredients

Explain why sugar caramelizes when heated?

Explain why sugar caramelizes when heated?

Sugar caramelization is a complex chemical process that occurs when sugar is heated to a sufficiently high temperature, usually above 170°C. When sugar is heated, sucrose molecules...

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Explain why rice absorbs water when cooking.

Explain why rice absorbs water when cooking.

Starch is a polysaccharide found in many foods, including rice. It is composed of two types of glucose molecules, amylose and amylopectin. Amylose is a...

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Explain why baking soda is often used in cooking to make dishes more moist and fluffy.

Explain why baking soda is often used in cooking to make dishes more moist and fluffy.

Baking soda, also known as sodium bicarbonate, is a widely used chemical compound in cooking for various applications. It is primarily used as a leavening...

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Explain why the taste of a tomato changes once it is cooked.

Explain why the taste of a tomato changes once it is cooked.

When the tomato is cooked, one of the main reasons for the change in its taste lies in the loss of water. Indeed, cooking leads...

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Explain why steaming better preserves the nutrients in food.

Explain why steaming better preserves the nutrients in food.

Steaming helps reduce the loss of water-soluble vitamins compared to other more aggressive cooking methods such as boiling or frying. Water-soluble vitamins, like vitamin C...

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Explain why honey is sweet?

Explain why honey is sweet?

Honey is sweet due to its particular chemical composition which contains a large amount of sugars, mainly glucose and fructose. These two simple sugars are...

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Explain why is wasabi so spicy?

Explain why is wasabi so spicy?

Wasabi is a perennial plant native to Japan, known for the spicy taste of its root. This characteristic burning sensation is due to the presence...

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Explain why meat becomes more tender when it is marinated?

Explain why meat becomes more tender when it is marinated?

The biochemical processes of marinating meat mainly involve three key mechanisms. Firstly, the acidic marinade, often composed of lemon juice, vinegar, or yogurt, acts by...

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Explain why adding a squeeze of lemon juice on cut fruits prevents them from browning?

Explain why adding a squeeze of lemon juice on cut fruits prevents them from browning?

Browning of cut fruits is a natural phenomenon that occurs in the presence of enzymes called polyphenol oxidases, more commonly known as tyrosinase. When fruits...

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Explain why shrimp change color when cooked.

Explain why shrimp change color when cooked.

Shrimps contain several types of pigments responsible for their color. The main pigments present in shrimps are astaxanthins, carotenoids, and proteins. Astaxanthins are natural pigments...

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