Disadvantages of Cooking

Question 1

Disadvantage 1

Answer 1

some nutrients are destroyed, especially Vitamin C

Question 2

Disadvantage 2

Answer 2

certain chemical changes occur

Question 3

what are the possible chemical changes that may occur when cooking food

Answer 3

1. over-coagulation of protein foods e.g. toughening of protein rich foods e.g. eggs and cheese
2. carbonisation e.g. burnt food
3. oxidation e.g. fat overheated develops an unpleasant taste = rancid

Question 4

Disadvantage 3

Answer 4

the eating quality can deteriorate

Question 5

what are the possible ways in which eating quality can deteriorate when cooking food

Answer 5

1. the appearance of vegetables e.g. colour becomes dull and grey
2. the texture of vegetables can become mushy e.g. over-cooked broccoli
3. the taste e.g. burnt starch