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15 cards from this deck
Starchy foods absorb water and expand
Techniques that break down tough muscle fibres & connective tissues
By denaturing proteins
Vitamins/minerals lost through peeling, cutting, or excessive washing
Vitamin C and B vitamins
Oxidation when cut surfaces are exposed to air
Brown compounds called melanoidins
Enhance taste/aroma, improve digestion, ensure safety, improve texture
Food loses volume/mass due to moisture & fat loss
Dissolve into cooking water
Chemical reactions, particularly Maillard reaction
Amino acids and sugars above 140°C
Making liquids denser via evaporation or thickening agents
Some nutrients become more bioavailable
Breaks down complex food structures
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