Food Preparation And Cooking Processes

Question 1

Physical changes in food prep

Answer 1

Increase in size eg dried fruit expand she soaked in water
Tendering eg meat when hammered
Nutrient loss eg veg soaked in water
Colour change eg beetroot in water

Question 2

Chemical changes in food prep

Answer 2

Increase in side eg yeast
Tenderising eg acidic vinegar on meat
Nutrient loss eg oxidase and oxygen reacting Turing fruit brown when chopped and vitamins lost
Colour change eg above

Question 3

Why Is food cooked

Answer 3

Destroy microorganisms eg salmonella, safer to eat
Destroy enzymes eg fish
Destroys toxins that could be harmful when uncooked
Easier to digest
Improve appearance
Enhance flavour

Question 4

Physical changes in cooking

Answer 4

Meat shrinks
Meat tenderises
Nutrient loss due to heat
Colour change
Texture change
Thickening eg soups as starch grains sweet and burst absorbing liquid

Question 5

Chemical reactions during cooking

Answer 5

Maillard reaction
Caramelisation
Dextrinisation - eg toast, starch changes from short chains to polysaccharide causing change in colour

Question 6

How to choose a cooking method

Answer 6

Thickness of food
Time available
Quantity to be cooked
Likes/dislikes
Equipment available

Question 7

Moist methods

Answer 7

Boiling
Poaching 
Steaming 
Stewing
Braising
Pressure cooking

Question 8

Dry methods

Answer 8

Baking
Roasting
Grilling/barbecuing

Question 9

Types of frying

Answer 9

Shallow frying
Deep frying
Stir frying
Dry frying