Cooking Food

Reasons for Cooking Food

1. Kills Harmful Bacteria: Cooking makes food safe to eat by eliminating harmful bacteria and microorganisms.
2. Improves Flavour: Heat enhances the natural flavours of food.
3. Improves appearance: Cooking makes food look more appetising and appealing.
4. Easier Digestion: Some foods become softer and easier to digest after cooking.
5. Adds Variety: Cooking creates new textures and flavours, introducing variety into our diet.

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Effects of Cooking on Food

1. Fat Melts: Cooking causes fats in foods (e.g., butter or meat) to melt.
2. Water Loss and Shrinkage: Foods like meat lose water and shrink during cooking.
3. Protein Coagulation: Proteins in eggs or meat solidify (coagulate) when heated.
4. Vitamin Loss: Some vitamins, such as B vitamins and Vitamin C, are lost during cooking, especially with prolonged heat.
5. Softening Foods: Starches absorb water and swell, softening foods like rice and pasta. Overcooking can break food apart.
6. Flavour and Aroma Development: Heat intensifies and develops flavours, improving food's smell and taste.