food preparation and cooking processes

Question 1

planning meals

Answer 1

current health eating guidelines
specific dietary requirements
resources available
choice of foods
occasion

Question 2

changes during food preparation

Answer 2

enzymic browning - nutrient loss (vitamin C)
tenderising meat - increase in size(absorb water)

Question 3

changes during cooking (physical)

Answer 3

-colour change
-meat is tenderised
-destruction of enzymes and bacteria
-loss of nutrients
-reduction in size
-texture changes

Question 4

changes during cooking (chemical)

Answer 4

-colour change
-increase in size
-maillard reaction
-caramelisation
-dextrinisation

Question 5

conduction

Answer 5

heating of the saucepan, solid materials

Question 6

convection

Answer 6

heating of air or liquid, water and food

Question 7

moist methods of cooking

Answer 7

boiling
steaming
stewing
poaching

Question 8

dry methods of cooking

Answer 8

baking
grilling
roasting
air fryer

Question 9

frying methods of cooking

Answer 9

deep frying
dry frying
stir frying