Preparing Food (Junior Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
13 cards from this deck
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Practise the cards
13 cards from this deck
Safety benefit of cooking
Safety benefit of cooking
Kills harmful bacteria & microorganisms
Cooking effect on flavour
Cooking effect on flavour
Enhances natural flavours
Cooking effect on appearance
Cooking effect on appearance
Makes food appetising & appealing
Cooking effect on digestion
Cooking effect on digestion
Makes food softer & easier to digest
How cooking adds variety
How cooking adds variety
Creates new textures & flavours
What happens to fat when cooked
What happens to fat when cooked
Fat melts (e.g., butter, meat)
What happens to meat when cooked
What happens to meat when cooked
Loses water & shrinks
What happens to protein when heated
What happens to protein when heated
Coagulates (solidifies)
Vitamins lost during cooking
Vitamins lost during cooking
B vitamins & Vitamin C
Cause of vitamin loss in cooking
Cause of vitamin loss in cooking
Prolonged heat
What happens to starches when cooked
What happens to starches when cooked
Absorb water & swell, softening food
What develops when heating food
What develops when heating food
Intensified flavours & aroma
Effect of overcooking
Effect of overcooking
Can break food apart