Script:

Butane:
On this recipe, we’re gonna use butane, so that we can conserve
energy, instead of using our main LPG, butane has a chemical
formula of C4H10, it’s a combustible fuel primarily used for
cooking and some industrial stuffs.
Cooking Oil:
So here, we have a fatty acid specifically olive oil to simmer
everything else, a fatty acid has a general formula of
CH3(CH2)nCOOH where n is typically an even number between 12 and 22.
It is a mixture of different chemicals.
Onion:
Onions are one of the most widely used foods in cooking because
of the luscious flavor they add to cooked vegetable and meat
dishes. That’s because, like many vegetables, onions do not
develop their characteristic flavor until their cells are damged by
cutting, slicing, chopping, or cooking. Now the strong pungent
smell of raw onion is noticed almost immediately. When onion
cells are damaged an enzyme called alliinase is released from
within each cell. The enzyme then comes in contact with an
odorless compound called isoalliin.

Garlic:
Allicin is a compound found in garlic, it is an oily, pale yellow
liquid that gives garlic its unique odor. It is a thioester of sulfenic
acid and is also known as allyl thiosulfinate. Its biological activity
can be attributed to both its antioxidant act-ivity and its reaction
with thiol-containing proteins.

Bell Pepper:
So here, in this recipe, we’re gonna use some bell peppers, the
green color in this peppers is because of its chlorophyll, and it is
used by plants for photosynthesis and as soon as this pepper ripens,
these are decomposed and a range of carotenoid pigments appear
which gives the peppers its yellow and orange hue.

Chicken:
Chicken is made up of living cells and therefore it’s organic, and
it’s non-debatable.

Soy Sauce:
Soy sauce is made by soaking soybeans in water and roasting and
crushing the wheat. Then the soybeans and wheat are mixed with a
culturing mold, most commonly Aspergillus, and due to this,
Acetic acid (aka vinegar, E260, chemical formula CH3COO-H) is
produced by anaerobic fermentation of carbohydrates.

Vinegar:
Vinegar comprises of just two main components and some even
contains some regulators. The main components in vinegar are 91–
93% of water and 7–9% of Ethanioc acid (or commonly Acetic
acid) with formula CH3-COOH. So the organic acid is acetic acid.
Salt:
Salt is composed of sodium and chlorine, and because both
elements are so volatile, they’re found in nature as part of
compounds like sodium chloride, which forms the mineral halite.

Sugar:
Table sugar, granulated sugar, or regular sugar, refers to sucrose, a
disaccharide composed of glucose and fructose. (C12H22O11).
Monosaccharides are simple sugars made up of three to seven
carbons, and they can exist as a linear chain or as ring-shaped
molecules.

Pepper:
Piperine is the major bio‐active component of pepper, which
imparts pungency and biting taste to it.

Lemon:
Lemon is consist of citric acid and has a chemical formula of
C6H8O7. So what gives lemon its taste is because of its acidity
and pH level. Lemon has a pH level of 2.2. The distinctive sour taste
of lemon juice makes it a key ingredient in drinks and foods such as
lemonade and lemon pies.

Rice:
Rice is purely composed of starch molecule (C6H10O5)n. It is
composed of proteins, fats, carbohydrates, and nucleic acids.
Grape Wine:
This is a grape wine, so there’s no use of chemical additions. This
is an alcohol, so therefore it’s an organic acid.

Chocolate:
Here we have chocolate as dessert, do you know that the primary
compound of chocolate is theobromine, which has a chemical
formula of C7H8N4O2, and it is responsible for giving cacao is
distinct bitter taste.

Apple:
Apple is a fruit loved by many, it’s composed of hundreds of
chemical compounds to support its distinct taste, one of it, is malic
acid, which has a chemical formula of C4H6O5, and this
compound is made by all living organisms not just this fruit, and
malic acid contributes to the fruit by giving its distinct sour taste.
Pubchem, (