Cooking of foods

why do we cook food: Pathogens

To kill pathogenic bacteria and toxins making food safe to eat

meat fish kidney beans

Why do we cook food texture:

to soften the food and making it easier to chew and swallow

tenderised meat, softened vegetables

Why do we cook foods: digestion

making food more digestible

animal protein foods, starchy foods

Why do we cook food: flavour

It improves and intensifies flavour of the food

roasted vegetables, scrambled egg, ragu sauce

Why do we cook food: appearance

The food looks more attractive and appealing

grilled bacon

Why do we cook food: bulk

reduces bulk of the food.

Leafy vegetables- reduces volume so more can be eaten

why do we cook foods variety

Provides variety to our meals

roasting grilling frying boiling

why do we cook food binding

to enable certain ingredients to work together

starch for thickening sauces

why do we cook foods weather

we eat hot food to keep war in cold weather

caseroles soups and stews

Cooking of food defintion

transfer of heat energy, from one item to another

the heat energy changes the molecular structure of the proteins, fat, starch, sugar and water these alter the texture flavour aroma and appearance of food

What are the three types of cooking

conduction

convection

radiation

What is conduction

Heat is transferred from one molecule to another through direct contact to another through direct contact with a hot surface

examples of conduction

lab chops

bacon

uses of conduction

dry frying

griddling

searing

uses of convection

hot molecules rise and cooler molecules fall closer to the source of heat

dry heat methods of convection

baking

roasting

deep frying

wet heat methods of convection

boiling

braising

simmering

poaching

steaming

pressure

cooking

infared radiation definition

Heat is passed by heat or electromagnetic waves from one place to another