Cooking and baking involves science because it involves chemistry. Foods can be changed (chemically) from their raw beginnings and changed forever by using different cooking temperatures. It is using science to learn of the best heat any certain food will cook or change its appearance. Enzymes play a hugh part. Just think of the ingredients that are used to bake a cake. The altered finished product has no resemblance to the flour, egg, marg and sugar it originated from. The cake can never go back to the separate ingredients that it came from. It used to be termed domestic science when I was at high school, which is an apt. Name .
