Effects of cooking foods
The way food is cooked greatly affects it's nutritional value.
Boiling foods can result in nurtrient loss.Many vitamins, such as Vitamin B and C, are destroyed when submerged in water.
Steaming foods is the most nutritional way of cooking because food is surronded by steam and heated through keeping vitamins intact.
Baking can result in the loss of nutritional value in foods
Cooking foods in a crock pot for several hours can cause nutrient loss, food should not be heated until just cooked throught to retain the most nutrients.
Microwaving is a good cooking method to keep the most nutritional value in foods.
Ingredients for scones
- Fats are concentrated sources of energy
- Energy that is not storedby the body is stored as fat
- Starch is a complex sugar. It needs to be broken down by digestion before the energy can be used
What is a hazard?
Anything that can cause harm to a customer
A hazard may be
Biological: Salmonela in chicken
Chemical: Cleaning chemicals in food
Physical: Glass in food
A control point os the step in the making process where the hazards must be controlled
Haccp is a system to identify specific hazards and risks associated with food production and to describe ways to control these hazards
Some ways where nutrients are lost in cooking?
- If vegetables are cooked in water containing salt and cooking water dscarded.This results in loss of minerals like sodium, potassium and calcium.
- Cutting vegetables ino smalll pieces and exposing them to air may result in loss of vitamin C.
- Water soluble viatmins are lost during excessive washing as in repeated washing of legumes, rice, etc. Washing may remove as much as 40% thiamine & nicotinic acid.
- Cooking for longperiods results in vitamin loss. If fat os repeatedly used in frying, it may contain toxins due to peroxidation and rancidity.
- Excessive heating of milk with lactose and ither foods with jaggery may affect protein quality.
Saving money when buying foods
Buy local produce
Cook from scratch
Buy store brands
Buy in bulk
Make a core menu
Keep left overs
Stop using recipes
Make a list
Pick healthy food
HACCP-Hazard Analysis and Critical Control Point
Hazards: Anything which may cause harm or damage
Risk: Anything that may put something or someone at risk
Risk Assessment: How big is the risk that harm or damage is likely to happen
Risk Control: Action taken to ensure that the harm or damage is less likely to happen
Quality Control and Quality Assurance
Quality Control: The measures a manufacturer uses to check that quality is maintained throughout the stages of product development and manufacture.
Qualtiy Assurance: The guarantee made by the manufacture to the consumer thatthe product is a particular standard and quality. Manufactures set strcit quality control measures in place to ensure quality assurance.