Section 2: Food Science - Chapter 3: Cooking of food and heat transfer - 1: Why food is cooked and how heat is transferred to food
- Created by: erp2002
- Created on: 11-06-17 18:51
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- Why food is cooked:
- To make food safe to eat:
- High-risk foods muct be thoroughly cooked to destroy food poisoning bacteria and natural poisons
- To develop flavour:
- Cooking causes chemical reactions in food that develop flavour
- Cooking concentrates flavour by causing water in food to evaporate
- To imporve texture and appearance:
- Starch granules swell and gelatinise causing food to thicken or soften
- Meat is tenderised
- Fats melt and give smooth 'mouth-feel'
- Plant cells soften - vegetables and fruits become tender
- Raw doughs rise and become light in texture
- Cooking makes some foods crisp on the outside
- To improve shelf-life of food:
- Cooking destroys micro-organisms and preserves food
- To give variety in the diet:
- Foods can be cooked in several different ways for variety, e.g. potatoes
- To make food safe to eat:
- Heat transfer:
- Conduction:
- Atoms in metal pans and baking trays start to vibrate…
- Conduction:
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