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Chemistry in Cooking

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Updated 5 months ago

1. Word cloud
60 seconds
What do you think of when you hear the phrase chemical reactions?
2. Open question
180 seconds
Explain, as if you were talking to a 5-year-old, what a chemical reaction is.
3. Slide
60 seconds
Chemical reactions are like magic! Just like when you mix blue and yellow paint to get green, chemicals can also mix together to make new things. When two or more chemicals come together, they can create a reaction that makes something completely different! Sometimes this means a lot of heat or bubbles or even explosions! It's important to be safe when doing chemical reactions and always have an adult around to help.
Chemical Reactions
4. Poll
20 seconds
Do you think chemical reactions occur in the kitchen?
  • yes
  • no
  • i have no idea!
5. Slide
60 seconds
6. Slide
60 seconds
Also known as a browning reaction, the Maillard reaction occurs when proteins react with reducing sugars via high heat. The result? The appealing golden-brown color we know and love. This process draws out rich, hidden flavors.
The Maillard Reaction
7. Slide
60 seconds
8. Slide
60 seconds
Fermentation is the chemical process in which carbohydrate molecules break down without using oxygen — also known as anaerobically. Unlike many other food-based chemical reactions, fermentation does not require heat. Instead, living organisms are responsible for this age-old process. These microorganisms allow us to experience the joys of beer, wine, yogurt, kombucha, sourdough bread, sauerkraut, and certain cheeses.
9. Slide
60 seconds
10. Slide
60 seconds
Acids typically taste sour. ThinkL lemons, grapefruit, or pineapples. Some of the most common acidic foods used in cooking are tomatoes, vinegar, and lemons. Acids can help soften foods rich in proteins, such as tough or sinewy cuts of meat. A marinade containing tomatoes or lemon juice can tenderize the meat while also elevating the flavor. On the other end of the scale are bases or alkalines, which are capable of neutralizing acids. There are two main bases that are cooking staples: eggs and baking powder. These bases play a vital role in cooking, as they can react with acids to form gas bubbles that serve as leavening agents in the dough. Eggs and baking soda are important ingredients in baked goods, as they balance out the sour taste of acids and create the ideal consistency.
Acid-Base Reactions
11. Word cloud
300 seconds
Using the internet, look up what other kinds of reactions can occur during cooking and type them here!
12. Slide
60 seconds
Tomorrow! We will be looking at these different types of reactions and testing them.

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