Everyday Chemistry in Daily Life: Cooking and Cleaning

Question 1
What chemical process is responsible for the browning and flavor development in toasted bread?

(A) Oxidation

(B) Maillard Reaction

(C) Fermentation

(D) Caramelization

Question 2
What is the primary role of surfactants in cleaning products?

(A) They lower the surface tension between water and oils, helping to remove dirt.

(B) They add vibrant colors to the cleaning product to indicate strength.

(C) They increase the pH level of the solution to break down stains.

(D) They neutralize odor molecules without interacting with water or oils.

Question 3
How does baking soda work effectively as a cleaning agent?

(A) By acting as a strong acid that dissolves stubborn stains.

(B) By releasing chlorine to disinfect surfaces.

(C) By dissolving fats and grease like a detergent.

(D) By acting as a mild abrasive and neutralizing odors.

Question 4
Why does food spoil faster when it is not refrigerated?

(A) Oxygen oxidation is completely blocked at low temperatures, so spoilage is minimal.

(B) Freezing food hardens chemical compounds and prevents spoilage when not refrigerated.

(C) Higher temperatures accelerate chemical reactions, including those involving bacteria, leading to faster spoilage.

(D) Sunlight irradiation increases food’s chemical reactivity, causing rapid spoilage.

Question 5
What role do acids such as vinegar play in cooking?

(A) They act as a sweetening agent during cooking, altering the dish's profile.

(B) They can change protein structures and add a tangy flavor to dishes.

(C) They harden the surface of food, thereby extending the marination process.

(D) They neutralize all spices in a dish, reducing taste intensity.

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