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4 Cards in this Set
- Front
- Back
- 3rd side (hint)
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why we cook food? |
+ safe to eat. - physical and chemical rxn happen during cooking to make food more palatable |
safe to eat, eat nc |
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why we cook food pt 2 |
cooking develops colour, aroma and Flav of various food. for eg , when chicken is roasted, the skin becomes golden brown with attractive aroma and Flav, making the dish appetizing. when prawn are cooked it changes colour showing it's done and when butter cake is baked the cake batter turns from light yellow to golden brown in over and has desirable butter aroma |
c,a,f |
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why cook food pt 3 |
- improve digestibility of food - softens cellulose of green leafy veg, making it easier to chew and swallow - gelatinises starch based food like potato and rice making it easier to digest - makes muscle fibers easier to chew due to changes in meat protein. |
improve digestibility |
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why cook pt 4 |
- improve food safety and keeping quality - heat kills harmful microorganisms and prevents the risk of food poisoning. - destroys certain toxins in some food ingredients like raw soybeans. - baking reduces moisture content of food like banana chips, extend their shelf life. |
safe, shelf life |
