Advantages of Cooking Food

Question 1

Advantage 1

Answer 1

To destroy or inactivate pathogenic (harmful) micro-organisms present in food

Question 2

Advantage 2

Answer 2

To preserve the food from natural and microbiological decay. The keeping quality is improved

Question 3

Advantage 3

Answer 3

To aid digestion

eg. the coagulation of egg protein enables it to be broken down easily by gastric enzymes

Question 4

Advantage 4

Answer 4

Food is softened making it easier to chew and swallow

e.g. cellulose in fruit and veg is softened

Question 5

Advantage 5

Answer 5

To make the food more appetising and attractive

Question 6

Advantage 6

Answer 6

cooking can improve the taste and new flavours can develop

Question 7

Advantage 7

Answer 7

to give variety to the diet

e.g. potatoes can be fried, boiled, mashed

Question 8

Advantage 8

Answer 8

in the process of cooking, foodstuffs are mixed, the product tastes better and has a higher nutritive value

e.g. macaroni cheese - pasta alone is bland and starchy, once mixed with cheese = tasty and nutritious

Question 9

Advantage 9

Answer 9

heat is necessary for some cooking techniques

e.g. thickening of sauces, dissolving gelatine, preparing cakes and biscuits

Question 10

what does the method of cooking you choose depend on

Answer 10

• your cooking facilities
• the time you have available
• your personal preference