Effects of Cooking (Junior Cert Home Economics): Flashcards
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Practise the cards
12 cards from this deck
Effect of cooking on starch grains
Effect of cooking on starch grains
Swell, soften, absorb liquid, become digestible
Effect of cooking on microorganisms
Effect of cooking on microorganisms
Destroyed
Effect of cooking on minerals
Effect of cooking on minerals
Dissolve into cooking water
Effect of cooking on Vitamin C
Effect of cooking on Vitamin C
Destroyed
Effect of cooking on cellulose
Effect of cooking on cellulose
Softens
Effect of overcooking on food
Effect of overcooking on food
Colour, flavour & texture lost
Conditions that destroy Vitamin C
Conditions that destroy Vitamin C
Heat, high temps, long cooking/boiling
Vitamin C function: wounds
Vitamin C function: wounds
Promotes healing of wounds
Vitamin C function: body maintenance
Vitamin C function: body maintenance
Maintains healthy gums, skin & blood vessels
Vitamin C function: absorption
Vitamin C function: absorption
Aids iron absorption
Disease from Vitamin C deficiency
Disease from Vitamin C deficiency
Scurvy
Vitamin C deficiency symptoms
Vitamin C deficiency symptoms
Delayed wound healing, weakened immune system