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cooking methods & reasons for cooking food - Coggle Diagram
cooking methods & reasons for cooking food
reasons for cooking food
Develop colour, aroma and flavour of food
Indicate doness
e.g prawn change colour when cooked
cake changes colour from light yellow to golden brown
more appetising
chicken when roasted, the skin becomes golden brown with attractive aroma and flavour
Improve digestibility of food
soften cellulose of green leafy vegetables, making it easier to chew and swallow
Geletanises starch-based foods (rice&potatos) so it is easier to digest
cooking makes muscle fibres in meat easier to chew due to changes in meat proteins
Improve food safety and keeping quality
kills microorganism which reduce risk of food poisoning
destroys certain toxins present in some food ingrediets such as raw soya beans
baking reduces moisture content of food (e.g banachips), which extend shelf life.
methods of heat transfer
conduction
direct contact e.g. fish on frying pan
radiation
through infrared waves from heat source and no medium e.g. grlling meat, oven
convection
circular motion of fluid, hotter proportion rises and the cooler sinks (convection current) e.g. water boiled, oven
Different cooking methods
Dry heat
baking
Principal:
food placed in hot enclosure (e.g oven) which is preheated so that the food will immeadialy start cooking
Baking is a slow cooking method
Effect on nutritive value:
Effect on sensory qualities:
Examples of food application:
Dry-frying
Stir-frying/sauteeing
shallow frying
deep-frying
Grilling