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Why food is cooked
Why food is cooked
To improve texture & appearance
Causes starch granules to swell, gelatinise and thicken or soften a food
Bechamel sauce
Cooked rice
Jacket potatoes
Tenderises meat
Stewing or braising steak
Melts fats and gives a smooth texture
Melted chocolate
Softens structure of cells in veg, making it easier to eat
Boiled carrots
Spinach
Mashed swede
Creates a crisp texture
Fries
Fish coated in breadcrumbs
Turns raw doughs into risen, light-textured and crusty bread and bun products
Bread
To make it safe to eat
Some foods must be thoroughly cooked to destroy the food poisoning bacteria they are likely to contain
Chicken
Beef burgers
White fish
Shellfish
To destroy natural toxins that could be harmful
Red kidney beans
To develop flavours
By causing chemical reactions to take place in the food
Cakes
Meat stew
Quiche flan
Concentrates and intensifies flavour by evaporating water
Roasted vegetables
Fruit sauce
Caramelised sugar
To improve its shelf life
Destroys harmful micro-organisms such as bacteria and mould, which preserves the food
UHT milk
Canned foods
Cook-chilled ready meals
Jams & chutneys
To give people a variety of food in their diet