UNIT 2 : Chemistry of Cooking

Question 1

What happens when food is cooked?

Answer 1

The cell walls are damaged

Question 2

For what two reasons are the cell walls damaged during cooking?

Answer 2

Chemical damage occurs when the cell walls, which are made of cellulose, break down
Physical damage occurs as water inside the cell boils forming steam and the cell walls break open

Question 3

Why are some of the flavour molecules lost during cooking?

Answer 3

Many flavour molecules we use are water soluble meaning that we lose them to the cooking water when boiled

Question 4

What is the structure of a protein?

Answer 4

The long chain molecules may be twisted to form spirals, folded into sheets, or wound around to form other complex shapes

Question 5

What type of bonding holds the complex shapes together?

Answer 5

Intermolecular

Question 6

What happens during cooking to proteins?

Answer 6

Intermolecular bonds are broken

Question 7

What is the term for a protein whose intermolecular bonds are broken?

Answer 7

Denatured

Question 8

What can denaturisation do to food?

Answer 8

Alters the texture of foods