Effects of Cooking Simplified Revision Notes for Junior Cycle Home Economics

Revision notes with simplified explanations to understand Effects of Cooking quickly and effectively.

Learn about Cereals for your Junior Cycle Home Economics Exam. This Revision Note includes a summary of Cereals for easy recall in your Home Economics exam

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Effects of Cooking Moist heat (e.g., boiling) makes grains swell, burst, and absorb liquid, which helps thicken dishes like soups. Dry heat (e.g., roasting or popping) makes starch swell and absorb fats (e.g., popcorn). Gluten coagulates (sets) during cooking, helping to form the structure of cakes and breads.

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