Food Science And Nutritional Content Of The Main Commodity Groups Topics

Question 1

Why is food cooked?

Answer 1

• To destroy harmful bacteria in foods like yeast, moulds and bacteria
• To develop flavour
• To make the food easier to bite, chew and digest
• To make food more attractive to eat
• To change the texture
• To increase shelf life

Question 2

List two food which can give food poising if not cooked

Answer 2

Chicken, kidney beans

Question 3

Give an example of a food which develops a really good flavour when cooked

Answer 3

Spices in a curry

Question 4

List two foods which are much easier to eat once cooked

Answer 4

Stewin beef, carrot

Question 5

List three foods you would not eat raw, but eat cooked

Answer 5

Potato, Chicken, Pork

Question 6

Give an example of one food which can be cooked four ways to have different end results

Answer 6

Tomato: grilled, roasted, fried, raw

Question 7

Name a food that contains natural poisons

Answer 7

Kidney beans

Question 8

How does food cook from general heat transfer?

Answer 8

Heat is a type of energy
When a substance gets hot, it molecules have absorbed the energy
This causes the particles to vibrate rapidly
Particles bounce of each other
This transfers heat.
Food is cooked

Question 9

What is conduction? Give examples of cooking methods that use conduction

Answer 9

The movement of one item to another through direct contact.
Eg using a stove, boiling, frying.