States of Matter in Cooking
📋 What it is
Cooking constantly changes food between solid, liquid and gas — melting, boiling, freezing, evaporating.
🗣️ Coach says
The kitchen is full of state changes. Butter MELTS (solid→liquid), water BOILS into steam (liquid→gas), ice cream FREEZES (liquid→solid), and a sauce reduces as water EVAPORATES. Controlling these changes — how much heat, how long — is a big part of cooking well.
🧠 Memory hook
Cooking = state changes: melt · boil/evaporate · freeze. Control the heat to control the change.
😂 Giggle
Why did the egg fail its test?
It couldn't crack the questions — but it did crack itself!
😲 Whoa!
Water always boils at 100 °C at sea level no matter how high you turn the heat — cranking the stove up just makes it boil faster, not hotter.
✅ Quick check: Does turning the stove higher make boiling water hotter than 100 °C?
Say your answer out loud first — then reveal.
No — at sea level it stays 100 °C; more heat just boils it faster (and evaporates it quicker).
Boiling holds temperature steady (a phase change).
🧪 Try it! (2 minutes)
Watch butter melt then a pan of water steam — spot the solid→liquid→gas changes as you cook.