Storage, Preperarion & Cooking

Question 1

Storage on fats

Answer 1

Exposure to air leads to it becoming rancid

Oxidation occurs and gives unpleasant flavour and colour

Question 2

Storage on vitamin A

Answer 2

Lost during storage (oxidation/light)

To reduce loss, store in fridge or dark containers away from light/exposure

Question 3

Storage on vitamin B complex

Answer 3

B1: light exposure reduces content

B2: deteriorates with UV conditions, avoid brightly illuminated display cabinets

B3: loss by oxidation

Question 4

Storage on vitamin C

Answer 4

Do not store for a long time as oxidised by exposure to air

Buy as fresh as possible, long term storage causes deterioration

Store away from light to avoid loss

Frozen veg preserves vitC

Question 5

Preparation on vitamin B

Answer 5

When wheat grain is milled to produce white flour,
bran is removed along with the vitamin B

White rice is polished to free it from bran

Question 6

Preparation on vitamin C

Answer 6

Avoid soaking, vitC is water soluble and leaches into water

Do not prepare too far in advance

Avoid peeling, vitC lies under the skin

Use sharp knives, blunt damage cells

Question 7

Preparation on fats

Answer 7

Hard to digest, dividing finely helps digestion

Combining with starchy foods will help absorb fat and make more digestible

Question 8

Cooking on protein

Answer 8

Coagulates when heated (liquid to solid)

Skins form on milk

Denatures when heated (tough and chewy)

Overheating leads to hardening and reduced value

Question 9

Cooking on fats

Answer 9

Solid fats melt to liquid

Overheating oil gives smokes and flames

Question 10

Cooking on starch

Dry heat

Answer 10

Dextrinisation

• toasting bread
• surface gives brown colour
• overheating causes charring

Question 11

Cooking on starch

Moist heat

Answer 11

Solubility

• swell>burst>release of starch>gel
• carb value not lost unless food is burnt and becomes inedible

Question 12

Cooking on starch

Heat on sugar

Answer 12

Caramelisation

• melts then caramelises, going brown colour
• burns if overheated
• forms golden crust on baked items in oven (cremèbrulé)

Question 13

Cooking on starch

Moist heat

Answer 13

On sugar
-sugar dissolves, becomes syrup, caramelises, then chars when water has evaporated
-carb value not lost unless food is burnt and becomes inedible
E.g. tablet, fudge

Question 14

Cooking on vitamin B1

Answer 14

Stable temp up to boiling point

Gradually destroyed if heating above boiling point

Quick cooking methods preserve

Question 15

Cooking on vitamin B2

Answer 15

More stable but affected by heat

Question 16

Cooking on vitamin B3

Answer 16

Most stable, usually lost in normal cooking processes

Question 17

Cooking on vitamin B12

Answer 17

Soluble in water so shouldn’t be soaked

Destroyed by prolong cooking, cook in little water

Question 18

Cooking on vitamin C

Answer 18

Can be destroyed by fairly low temps, should be added to boiling water and cooked for minimum time

Use cooking methods to conserve (steaming, microwaving, sir frying)

Serve immediately to avoid oxidation