Cooking Methods Flashcards
0
Q
Cooking in water : boiling
What is it and what does it do to the food
A
Cooking in a deep bubbling liquid
It softens starches , breaks down proteins and water soluble vitamins are realised I to the liquid
1
Q
Why do we cook food?
A
It's easier to digest It's adds flavour It's makes food more appetising It smells better It's safer to eat without microbes It prevents spoilage
2
Q
Simmering : cooking in water
What is it and what does it do to the food?
A
Similar to boiling but is is done just below boiling point
Proteins are broken down but water soluble vitamins are preserved used for rice, eggs and fruit
