Effects of Cooking (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
What happens to starch grains during cooking?
What happens to starch grains during cooking?
They swell, soften and absorb liquid
What happens to cellulose during cooking?
What happens to cellulose during cooking?
It softens
What happens to minerals during cooking?
What happens to minerals during cooking?
They dissolve into the cooking water
What happens to Vitamin C during cooking?
What happens to Vitamin C during cooking?
It is destroyed
What is Vitamin C sensitive to?
What is Vitamin C sensitive to?
Heat
Which cooking method destroys Vitamin C?
Which cooking method destroys Vitamin C?
Boiling
What is lost when food is overcooked?
What is lost when food is overcooked?
Colour, flavour and texture
What happens to microorganisms during cooking?
What happens to microorganisms during cooking?
They are destroyed
What does Vitamin C promote?
What does Vitamin C promote?
Healing of wounds
What does Vitamin C maintain?
What does Vitamin C maintain?
Healthy gums, skin and blood vessels
What does Vitamin C aid?
What does Vitamin C aid?
Iron absorption
What disease can a lack of Vitamin C cause?
What disease can a lack of Vitamin C cause?
Scurvy