Effects of Cooking (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Effects of Cooking
- Starch grains swell, soften and absorb liquid, making them digestible e.g. potatoes.
- Microorganisms are destroyed.
- Minerals dissolve into the cooking water.
- Vitamin C is destroyed.
- Cellulose softens.
- Colour, flavour and texture is lost, especially if overcooked.
infoNote
Vitamin C is sensitive to heat. High temperatures, especially with long cooking methods or boiling, destroy Vitamin C.
infoNote
Topic Link: Vitamin C
Vitamin C:
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Promotes healing of wounds
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Maintains healthy gums, skin and blood vessels
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Aids iron absorption A lack of Vitamin C can cause:
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Scurvy
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Delayed healing of wounds
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Weakened immune system (increased risk of colds and flu)