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cooking of foods (reasons for cooking food (to give variety to diet, to…

- - - - overcooking causes some food to desintegrate
      - economic use of fuel
    - - some lost of water soluble vitamins
      - does not cause food to break up
    - - food doesn't come in contact with water, so no nutrients lost
      - some foods take a long time to cook
    - - food tends to loose texture
      - faster method of cooking
    - - flavor retained
      - takes a long time to cook
  - - - food absorbs fat, unhealthy
      - quick method
    - - quick method to do
      - food still absorbs fats
    - - healthy as small amounts of oil are being used
      - needs constant attention
  - - - gives attractive appearance and flavor
      - oven must be preheated
    - - healthy option
      - requires constant attention
    - - meat may shrink
      - tenderizes joints of meat