Chemistry of Food and Cooking “Gluten Free Biscuits” How did your cooking process transform your food macroscopically and affect the food’s overall characteristics? My cooking process transformed my food by making it more fluffy. I used different kneading times to test what would make the most fluffy biscuits. Overall, it affected the fluffiness most, and not many things changed other than that. For a little bit of background, when you combust something (or add heat to it), the product will always have CO2 in it. So, when gluten is activated, it releases carbon dioxide (CO2) which then, in turn, allows it to rise.
In what way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scientist similar or different? Cooking and science are similar in the sense that you are taking ingredients (or the reactants in science terms), and getting the end result (or the product in science terms). They are different because sometimes in science things blow up, and hopefully in cooking that doesn’t happen to you. A cook and a food scientist are similar because they are using different measurements, and they are different because they work with different materials.