Effects of Cooking Simplified Revision Notes for Junior Cycle Home Economics

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

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Effects of Cooking Starch grains swell, soften and absorb liquid, making them digestible. Cellulose softens. Minerals dissolve into the cooking water. Vitamin C is destroyed . Colour, flavour and texture is lost, especially if overcooked. Microorganisms are destroyed. info Note Vitamin C is sensitive to heat **. High temperatures, especially with long cooking methods or boiling, destroy Vitamin C. info Note Topic Link: Vitamin C Vitamin C: Promotes healing of wounds Maintains healthy gums, skin and blood vessels Aids iron absorption A lack of Vitamin C can cause: Scurvy Delayed healing of wounds Weakened immune system (increased risk of colds and flu

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