Chemistry of Cooking

Question 1

Why are volatile molecules important in flavoring?

Answer 1

Flavor is a mixture of taste and smell. for a flavor molecule to reach your nose it must be Volatile, they do this by evaporating readily into the atmosphere

Question 2

Vitamin C contains 4 OH Groups , what is it soluble in? and how can we retain flavor in the food we cook?

Answer 2

Very soluble in water and to retain it in food we should cook it in oil

Question 3

What is the importance of intermolcular bonding in protein structure?

Answer 3

When a protein is heater during cooking the intermolcular bongs are broken and the protein becomes denatured

Question 4

What is an fibrous protein?

Answer 4

A protein that is made up of lots of fibres, it consists of interwoven protein chains forming a rope like structure

Question 5

What is an globular protein?

Answer 5

In globular protein the protein chains twist and coil into irregular bail shapes