TOPIC 2- Why Food is cooked pg 22

Question 1

State 5different reasons for why food is cooked

Answer 1

-to make it safe to eat
-to improve shelf life
-to develop flavours
-improve texture
-give variety in the diet

Question 2

whys it important to cook food to make it safe to eat

Answer 2

-many food sources (meat, eggs) contain harmful bacteria and toxins (red kindey beans)
-that is killed when foods cooked long enough at a high temperature

Question 3

Improving shelf life

Answer 3

-foods cooked at high temps bacteria and mould are destroyed
-foods preserved

Question 4

Whys it important foods cooked to Develop flavours

Answer 4

-chemical reactions take place during cooking that change the flavour of food
-e.g caramelisation occurs when onions are cooked, making them taste sweeter
-roasting meat and beg creates more intense flavours

Question 5

Why are foods cooked in a variety of ways

Answer 5

-to create variety in the diet
-when wanting beef, you can satisfy it with grilled steak, roast beef, beef stew,

Question 5

Whys it important to improve texture

Answer 5

-makes it easier for us to chew, swallow and digest
-foods become softer, as starch molecules soften e.g rice and pasta
-meats become more tender as solid fats in the food melt and proteins soften
-makes it more pleasant to eat, e.g roast potatoes have a soft centre and crispy outside