1. Why does milk boil over quickly when heated?
A) Due to low density
B) Because of fat content
C) Formation of a protein layer trapping steam
D) Due to high sugar content
Answer: C) Formation of a protein layer trapping steam
2. Why do we add salt to water while boiling pasta?
A) To increase boiling point slightly
B) To reduce cooking time greatly
C) To change color
D) To make water thicker
Answer: A) To increase boiling point slightly
3. Why does lemon juice prevent apples from turning brown?
A) It adds sweetness
B) It increases oxidation
C) It slows down oxidation
D) It removes enzymes
Answer: C) It slows down oxidation
4. What causes bread to rise during baking?
A) Oxygen
B) Yeast producing carbon dioxide
C) Water evaporation
D) Sugar melting
Answer: B) Yeast producing carbon dioxide
5. Why does oil float on water?
A) Oil is heavier
B) Oil is denser
C) Oil is less dense
D) Oil mixes with water
Answer: C) Oil is less dense
6. What makes pressure cookers cook food faster?
A) Reduced temperature
B) Increased pressure raises boiling point
C) More oxygen
D) Less steam
Answer: B) Increased pressure raises boiling point
7. Why do we soak beans before cooking?
A) To make them sweeter
B) To remove color
C) To soften them and reduce cooking time
D) To increase weight
Answer: C) To soften them and reduce cooking time
8. Why does sugar dissolve faster in hot water?
A) Increased molecular movement
B) Less density
C) Lower pressure
D) Reduced temperature
Answer: A) Increased molecular movement
9. What causes curd to form from milk?
A) Freezing
B) Fermentation by bacteria
C) Boiling
D) Evaporation
Answer: B) Fermentation by bacteria
10. Why does baking soda help cakes become fluffy?
A) It adds flavor
B) It produces carbon dioxide gas
C) It reduces sugar
D) It removes moisture
Answer: B) It produces carbon dioxide gas
11. Why do onions make us cry when cut?
A) High sugar
B) Acid formation
C) Release of irritating sulfur compounds
D) Heat
Answer: C) Release of irritating sulfur compounds
12. What happens when salt is added to ice?
A) Ice melts faster
B) Ice becomes harder
C) Ice freezes more
D) No change
Answer: A) Ice melts faster
13. Why does metal cookware heat quickly?
A) Low conductivity
B) High thermal conductivity
C) Low density
D) Poor insulation
Answer: B) High thermal conductivity
14. Why do eggs harden when boiled?
A) Fat melting
B) Water freezing
C) Protein denaturation
D) Sugar crystallization
Answer: C) Protein denaturation
15. Why does steam burn more than boiling water?
A) Steam is cooler
B) Steam contains extra latent heat
C) Steam is dry
D) Steam is lighter
Answer: B) Steam contains extra latent heat
16. Why does dough expand when baked?
A) Oxygen absorption
B) Carbon dioxide expansion
C) Water freezing
D) Sugar dissolving
Answer: B) Carbon dioxide expansion
17. What is caramelization?
A) Protein breakdown
B) Sugar browning on heating
C) Fat freezing
D) Water boiling
Answer: B) Sugar browning on heating
18. Why does vinegar react with baking soda?
A) Acid-base reaction
B) Neutral reaction
C) Physical change
D) Evaporation
Answer: A) Acid-base reaction
19. Why do fried foods become crispy?
A) Oil absorption
B) Water evaporation from surface
C) Sugar melting
D) Ice formation
Answer: B) Water evaporation from surface
20. Why does refrigerated food last longer?
A) High temperature
B) Reduced bacterial growth
C) More oxygen
D) Increased moisture
Answer: B) Reduced bacterial growth
21. Why does a knife with a sharp edge cut better?
A) More surface area
B) Less pressure
C) Greater pressure on smaller area
D) More friction
Answer: C) Greater pressure on smaller area
22. Why does butter melt on a hot pan?
A) Freezing point
B) Increase in temperature above melting point
C) Pressure decrease
D) Evaporation
Answer: B) Increase in temperature above melting point
23. What causes popcorn to pop?
A) Air expansion
B) Water inside kernel turns to steam
C) Sugar melting
D) Oil boiling
Answer: B) Water inside kernel turns to steam
24. Why does sugar preserve jams?
A) Adds color
B) Reduces microbial growth
C) Increases water content
D) Lowers temperature
Answer: B) Reduces microbial growth
25. Why does stirring help dissolve substances?
A) Reduces temperature
B) Increases contact between solute and solvent
C) Stops motion
D) Decreases pressure
Answer: B) Increases contact between solute and solvent
26. Why does a wet cloth cool a bottle?
A) Increases pressure
B) Evaporation absorbs heat
C) Adds heat
D) Increases density
Answer: B) Evaporation absorbs heat
27. Why does food cook faster when cut into small pieces?
A) Less weight
B) Greater surface area
C) More sugar
D) Less oxygen
Answer: B) Greater surface area
28. Why does salt enhance taste?
A) Increases bitterness
B) Blocks sweetness
C) Enhances flavor receptors
D) Removes aroma
Answer: C) Enhances flavor receptors
29. Why does cooking oil smoke when overheated?
A) Freezing
B) Burning point reached
C) Water formation
D) Cooling effect
Answer: B) Burning point reached
30. Why does kneading dough make it elastic?
A) Fat formation
B) Gluten development
C) Sugar reaction
D) Water evaporation
Answer: B) Gluten development