t Flashcards
(81 cards)
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1:48 C
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GCSE FOOD AND NUTRITION: THE EFFECT OF COOKING ON FOOD
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edugas
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You must be able to know and understand the reasons why food is cooked and how heat is transferred to food. You must know the methods used for cooking
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foods and how to maintain the nutritional value of food through preparation and you must know the reasons for selecting different cooking methods.
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Key terms
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Radiation
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Conduction
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Convection
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Coagulation
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Maillards reaction
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Plasticity
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Dextrinization
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Caramelisation
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Gelatinisation
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Transferring heat by infrared waves which pass through
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the surface of the food.
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Transferring heat through a solid object into food e.g. a
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fried egg.
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Transferring heat through air or liquid to cook food e.g.
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nice.
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During cooking
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proteins denature and coagulate.
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When protein and a carbohydrate are heated with a dry
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heat
this reaction occurs and flavour compounds are.
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created.
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Because fats contain water
they soften upon heating. This
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property is called plasticity. The chemical make up of fat
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determines its hardness at room temperature and how
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quickly it will soften or melt.
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The browning of starch with heat.
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This happens when sugar is heated
the food gradually
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turns brown and flavour the changes e.g. caramel
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The change that starches undergo during cooking.
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Why do we cook food?
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To kill pathogenic bacteria: make food safe to eat
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To improve the flavour of food
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To make food edible and aid digestion
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To make food aesthetically appealing
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To preserve food
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To change the properties of food e.g. egg coagulates to make a fried egg
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To add texture and colour to food e.g. caramelising
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To improve the shelf life of food
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To give a variety of food in the diet
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To have hot food in cold weather
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Vitamins and minerals are unstable. Water-soluble vitamins (B and C) are dissolved in water and these vitamins can be easily destroyed during food storage and
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preparation. Nutritional losses are caused by: enzyme activity in the food
oxidation
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All foods lose some vitamin content as they are processed and/or cooked. The water-soluble vitamins (B and C) are the most susceptible. It is therefore important
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to use the correct cooking techniques:
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cook vegetables in the minimum amount of water
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cook vegetables for the minimum amount of time
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•consider steaming vegetables or stir frying where water is not used as a heat medium
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use vegetable water to make gravy and sauces
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GCSE FOOD AND NUTRITION: THE EFFECT OF COOKING ON FOOD
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Methods of cooking
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Moist methods of cooking
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eduqas
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cbac
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Dry heat
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ail and tars
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Boiling
simmering
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Steaming: perfect for maximum nutritional value of vegetables
can steam traditional puddings e.g.
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Christmas.
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Braising/stewing/sous vide: slow method of cooking
good for tough cuts of meat to make them tender.
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Roasting
smoking
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Grilling: bacon.
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Dry frying
stir frying in very little fat.
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Deep frying: battered fish
scotch eggs.
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Shallow frying : frying in a small amount of fat.
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Roasting. in the oven in not tat e.g. beer joint.
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Key points
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1. Cooking food makes it sate
allows it to keep for longer and makes it more palatable.
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2. Cooking methods can achieve specific characteristics in food.
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3. Heat is transferred by conduction
convection and radiation. Cooking commonly uses a combination of heat transfer methods
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4. Heat alters the flavour
texture
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5. When proteins are heated
they undergo irreversible changes. Eggs will change from a liquid to a solid. The white coagulates (sets) at 60-65°C
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no a mnole ece o8 cnis also naooens in meator examole une chance rom a raw dee dauy o a cooked dee burce
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6. Starch particles will not dissolve in cold liquids. The liquid must be heated so the particles swell and rupture. At 60°C
liquid is absorbed by the starch. The
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particles will swell and rupture
heating continues to 80°C and the mixture becomes thick and viscous. The starch has gelatinised (a gel has formed). Upon
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cooling
it sets and becomes solid.
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