Food Science Questions

Posted on January 22, 2016 by Jenny Ridgwell | 0 Comments

These are some questions you can ask students to challenge the food science.

  • Why do cakes go brown?
  • Why is sticky rice sticky?
  • Why are chillies hot?
  • Why are baked potatoes soft?
  • How does a bread dough rise?
  • Why do avocados turn brown?
  • How does pasta become al dente?
  • Why do dumplings float in a stew?
  • What makes samosas crisp?
  • How does food get hot?
  • How does a fridge make food cold?

Find some of the Answers in Food Science You Can Eat book

Answers - Chillies contain a chemical called Capsaicin which gives Chillies their heat. It’s hidden in the white skin of the chilli.

The hotness of a chili pepper is measured by the Scoville Organoleptic Test.

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