Effects of Cooking (Junior Cert Home Economics): Revision Notes

Effects of Cooking

• Moist heat (e.g., boiling) makes grains swell, burst, and absorb liquid, which helps thicken dishes like soups.

• Dry heat (e.g., roasting or popping) makes starch swell and absorb fats (e.g., popcorn).

• Gluten coagulates (sets) during cooking, helping to form the structure of cakes and breads.