How are chemistry and cooking related?
Chemistry and cooking are related because cooking often involves chemical processes. For example, chemical reactions cause food to go bad, and the cook needs to know the signs so that he doesn't cook spoiled food. Chemistry is also the cause of meat browning and various other cooking phenomena.
Organic chemistry Inorganic chemistry Physical chemistry Biochemistry Analytical chemistry Theoretical chemistry Materials chemistry Nuclear chemistry There are many other related branches of chemistry, but these are the major subdisciplines. See the Web Links to the left for more information about these disciplines, as well as a list of less important related disciplines of chemistry.
Cooking is a type of chemistry. Chemical reactions of many kinds take place as heat is applied in various ways to various sorts of foods. When meats brown, breads rise, boiled carrots become tender and fried potatoes become crisp, it all happens because chemical changes are taking place within the food at the molecular level. because they both use measurements