Starting to cook - Cooking

Question 0

Effects of cooking on food

Answer 0

Fat melts, eg butter.

Colour changes eg cake goes brown.

Flavours develop.

Proteins become solid (coagulated) eg fried egg.

Food softens and absorbs water (eg pasta, rice)

Food loses water and shrinks, eg fish, meat.

Nutrients are lost in the cooking liquid.

Question 1

Reasons for cooking food

Answer 1

Food is safer to eat because harmful bacteria are killed.

Flavours are developed, eg sautéed onions.

Cooking makes food look more attractive, eg toasted sandwiches.

Cooked food is easier to digest, eg rice, pasta, potatoes and fruit.

Cooking preserves food so that it lasts longer, eg jam.

Question 2

effects of overcooking on food

Answer 2

Foods become indigestible, eg overcooked cheese.

Vitamins and minerals are lost.

Colour, flavour and texture are damaged.

Question 3

Methods of heat transfer in cooking.

Answer 3

Conduction
Convection
Radiation

Question 4

Conduction

Answer 4

Heat travels through something solid, eg a frying pan.

Question 5

Convection

Answer 5

Heat travels in air or in a liquid that is moving. This happens in a fan oven or when food is being boiled.

Question 6

Radiation.

Answer 6

Heat travels to food in rays. Eg grilling.