Cooking is not chemistry.
chemistry
Cooking doesn't necessarily involve engineering. It is more of a chemistry or science.
Cooking at high temperature involve chemical reactions.
Chemistry explains the important role it plays in cooking by showing how different chemical reactions occur when ingredients are mixed, heated, or cooled. These reactions can change the taste, texture, and appearance of food, making it more delicious and appealing. Understanding the chemistry of cooking helps chefs create new dishes, improve recipes, and troubleshoot cooking problems.
Chemistry plays a critical role in the kitchen by influencing the physical and chemical changes that occur during cooking and food preparation. For example, the Maillard reaction is a chemical reaction that occurs when cooking food at high temperatures, leading to the browning of food and development of complex flavors. Understanding these chemical processes can help in improving food texture, flavor, and overall cooking techniques.
Chemistry is related to food because of the chemical compounds found in all of our foods. Everything we eat is made up of Oxygen, Nirtogen, Hydrogen, and Carbon. The only difference is how these elemets are organized in different foods which also affects how certain foods are digested and metabolized.
because you mix in different ingreedents
Newton's Apple - 1983 Boomerangs Cooking Chemistry Bears 3-5 was released on: USA: 9 November 1985
"General chemistry" may be considered the easiest type of chemistry for beginners as it covers foundational concepts and principles.
It doesn't. Cooking oil doesn't dissolve in water and therefore doesn't affect the chemistry of the water.
nuclear chemistry
Better Cooking Through Chemistry - 2007 was released on: USA: October 2007 (National Film Challenge) USA: 14 June 2008 (El Cajon Video & Film Festival)