The process of cooking, baking, and preparing food is essentially an applied science. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. One of the most important building blocks of food is water; human bodies, food, and the environment are dependent on the unique chemistry and biology of this molecule. Large biological molecules such as proteins, carbohydrates, and fats comprise the basic building blocks of food. Salts are a very important aspect of foods, cooking, and taste and are often key to the demise of success of a given dish. The structure of a molecule defines how it functions in a cell and how food may taste or react when cooking or baking. Macromolecules such as proteins, carbohydrates, and fats are the functional units of a cell and are key components of food and drink.
