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We cook food for different reasons
Improves taste and flavour ­ Meat and Potatoes
Easier to digest ­ Potatoes and Eggs
Removes toxins ­ Kidney beans
Kills bacteria ­ Eggs and Chickens
Improves texture ­ Eggs and Potatoes
Methods of cooking
Methods Advantages Disadvantages
of
cooking
Baking Dry high temperature Good for cheaper Slow
( 100 ­ 300 °C ) cuts of meat Food can dry
Casseroles out
Joints
Boiling Placing in boiling water Food remains moist Some
( 100 °C ) Can add salt…read more

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Food can be
` mushy '
Frying Placing in very hot fat Crisp outside High fat
or oil Fast content can
( ~ 200 °C ) Tasty cause weight
increase and
heart
problems
Steaming Placing food in Food keeps taste Not suitable
steamer above boiling and colour better for red meat
water Nutrients retained
Microwav Microwaves heat up Fast Easy to
e the water molecules in Vegetables retain overcook or
the food colour cook unevenly
­ meat
Cakes do not
brown so look
unappetising
Grilling…read more

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Proteins
Good sources of proteins are :
Meat
Fish
Cheeses
Eggs
Nuts
When proteins are heated they denature ( change shape )
The process that causes protein molecules in eggs and
meat to change shape during cooking is irreversible and is
called denaturing…read more

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This causes egg white to become solid and opaque
Starch
Starch is a complex carbohydrate
Food supply in carbohydrate is :
Potatoes
Rice
Pasta
Bread
Kus ­ kus
Cooking any plant material softens the cell walls and makes
the food more easily digestible…read more

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Cakes and bread
When you bake a cake you add baking powder to make it
rise
Chemically speaking baking powder is Sodium hydrogen
carbonate
When it is heated it produces carbon dioxide gas which
gets trapped in the cake making it spongy
Sodium hydrogen carbonate Sodium carbonate + Carbon
dioxide
2NaHCO Na CO + CO
This is called thermal ( heat ) decomposition ( breaking down
) which can be shown by doing a simple experiment…read more

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The limewater turns milky showing that carbon dioxide was
given off…read more

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