Cooking Food

Question 1

Caramelisation is..

Answer 1

… when simple sugars are heated they melt and break down
Sucrose to glucose and fructose

Question 2

Dextrinisation is…

Answer 2

…when starches within food break down when heated into dextrin
Colour changes (darkens)
If overcooked the starch turns to carbon
Pyrodexrins give the toasted flavour

Question 3

What does cooking food do

Answer 3

Makes it safe to eat
Changes flavour, texture, appearance, aroma and shelf life

Question 4

Conduction

Answer 4

Atoms arranged in a lattice in metals pass heat energy as they vibrate , this passes heat energy into the cooking food

Question 5

Convection

Answer 5

Water is heated, molecules with heat energy rise to reach the colder water and sink as they loose heat energy, this causes convection currents

Question 6

Radiation

Answer 6

Heat energy spread by infrared rays which become absorbed whenever they hit a solid object
Food can’t be too thick

Question 7

How does cooking affect nutrition (water soluble vitamins)

Answer 7

Water soluble vitamins can be lost by water, sunlight, air, heat, enzymes

Question 8

You can reduce loss of vitamins in food preparation by…

Answer 8

…buying food in good condition
Buying ripe food
Storing food in cool, dark places
Minimising preparation
Blanching
Eating raw
Cook in skins
Use boiling water
Use cooking water