how is chemistry related to cooking?
545782
Because like chemistry, everything you cook has its own recipe with a different outcome.  You mix your liquids, powders and come out with solids.  Even cooking can be your own experiment.  Each ingredient reacts with others differently(baking soda, baking powder, yeast)
892587
I've been a restaurant manager for many years and I haven't used a great deal of chemistry in my day-to-day operations. If you have to take it for a degree...then you just have to take it. :)
1163671
chemistry is laying down the fundamentals to other sciences like physics in order to understand physics you need a background of chemistry since chemistry deals with mainly the periodic table and physics has isac newtons three laws of motion which if you come down to a complex sentence it is made of many different chemistry forms from positive and negative particles too knowing what force, light, and heat really is.
743522
An oven cooks by heating the air and then a combination of conduction and convection conveying this heat to the food.\n\nA microwave does not work in this way. It exposes the food with much longer wavelength radiation tuned to directly excite vibrational modes of water molecules. This means that the microwaves only heat things that contain water.
968439
In thermodynamics and physical chemistry, thermochemistry is the study of the heat evolved or absorbed in chemical reactions. Thermochemistry, generally, is concerned with the heat exchange accompanying transformations, such as mixing, phase transitions, chemical reactions, etc., which includes calculations of such quantities as the heat capacity, heat of combustion, heat of formation, etc. The laws of thermochemistry rest on two statements:[1]\n\n   1. Lavoisier and Laplace’s law (1780): the heat exchange accompanying a transformation is equal and opposite to the heat exchange accompanying the reverse transformation.\n   2. Hess’s law (1840): the heat exchange accompanying a transformation is the same whether the process occurs in one or several steps\n\nBoth laws preceded the first law of thermodynamics (1850); it can be shown, however, that they are a direct consequence of it.
768243
Yes it is.\n\nWikipedia (see source):  "Thermodynamics (from the Greek thermos meaning heat and dynamics meaning power) is a branch of physics that studies the effects of changes in temperature, pressure, and volume on physical systems at the macroscopic scale by analyzing the collective motion of their particles using statistics."\n\nIt is sometimes associated with chemistry (and taught in chemistry classes) because there are important results and laws from thermodynamics that apply to chemical reactions.  But strictly speaking the laws of thermodynamics are not limited to chemical processes, and are not caused by chemical properties.  So it is more generally considered part of physics.
161566
Food can be heated at least four different ways in an "oven" and some use more than one way.  The oven may be named for the principle method of heating because of any advantages.\n\nMicrowave ovens use microwaves to agitate the electrons of molecules in the food, especially water.  Conduction is the direct flow of heat from one body to another by contact.  Although an oven may not heat food directly by conduction, the food container (bake pan?) may heat up first then conduct heat into the food.  Food may also be heated in an oven by convection.  Hot gas rises and cool gas falls due to differences in density when the hot gas expands and the gases circulate through the oven by natural or forced convection (perhaps using a fan).  Lastly food may be heated in an oven by radiation of heat similar to the warmth you feel when holding your hand up towards the sun.  Radiation heating occurs because the electrons in the metal oof the heating elements are raised to higher orbits and when they return to rest positions they re-emit the energy (supplied by electricity passing through resistance) as infrared radiation which is electromegnatic like light but of much longer wavelengths.  Food is broiled by close exposure to the hot heating element.\n\nRadiation heating may also be produced using banks of specialy light bulbs (which may grow red) that emit infrared radiation.  When the radiation strikes the object to be heated (paint, etc.) it enters the molecules and agitates the electrons of the materrial increasing vibrations heats the material.\n\nSome colors are more easily heated by infrared radiation than others.  At the extremes, black absorbs almost all radiation and heats up while pure white reflects most radiation and stays cool.  That is why you may stay "cool" in the summer heat wearing light or white clothes (like the desert dwellers).
851088
it is a chemical change because the substantce that you put in the pan plus the ingredients will mix and the result of that cooking activity will become a new substance
1129873
In a Nut shell:\nThe ChemE writes the recipe. \nThe Process Eng cooks it.
639049
Read this article and you will find your answer\n\n\n\nhttp://www.cookingforengineers.com/useless/article.php?id=20
1013455
Chemistry is the study of matter and their reactions, I mean, you can devise what we did going to do without it, man...\n\ncellphone\ncomputers\nlight bulbs\ncars\n\npratically everything branching out from the above defination.
153314
If it counts as a chemistry discovery, the periodic table is definitely the most important.  It allows chemists to predict the chemical properties of known and undiscovered elements, including boiling and melting points, reactivity, and potential bonding.  It also provides the basis for determining the formulae of molecules and compounds, which is absolutely fundemental for chemistry.  Any chemist will tell you that the periodic table is an essential tool for chemistry.
565982
it allows for basic chemical reactions to take place.   same as animals but on a different level
525972
I guess food is made of a multitude of elements joined together. If you could break down all the foods to simple elements, I guess you could then use the individual elements and make what ever you like, like the replicator in star trek lol. To prepare food, we usually go by taste, and not the element composition. That's juste my opinion.
766547
Mix baking soda and vinegar and watch what happens.\n\nAdd heat to raw meat---cooking is a chemical reaction, too.
2264
Ok...The most important element in organic chemistry is CARBON. Organic chemistry mainly is about organic compounds:alkanes, alkenes, arenes, haloalkenes, hydroxy compounds(aliphatic alcohols and ethers, phenols and aromatic alcohols), aldehydes and ketones, carboxylic acids, amines, polymers......wow, there are alot more, can't list all out dude....hopefully u know wat i hv listed out...
795786
It really is dependent upon the enzyme and where it is. You can cook vegetables at high temperatures and not destroy everything. But as a rule if you boil any vitamin then it isn't going to last!