Cooking of Food (AQA GCSE Food Preparation & Nutrition)
Revision Note
Written by: Cara Head
Reviewed by: Lára Marie McIvor
Why food is cooked
Food needs to be cooked for various reasons:
To make food safe to eat by killing pathogens which may cause food poisoning
Develop flavours to improve taste using techniques such as caramelisation or roasting
Improve texture by either making food softer and easier to chew and swallow, such as cooking vegetables, or some cooking methods can give crispy, crunchy textures, such as roast potatoes
Improve shelf life as bacteria and moulds are killed during the cooking processes, which can preserve the food for longer
Give variety in the diet by combining different foods during the cooking process or cooking the food in a variety of ways, e.g. chicken can be fried, grilled, roasted etc
Cooking food can change different qualities of the food such as:
Food quality | How it is changed | Example |
|---|---|---|
Appearance | Some foods may change shape when cooked | Cakes and breads will rise in their tins when cooked |
Colour | Foods can change colour when cooked | Eggs turn from translucent to opaque white |
Smell | Chemicals are released from foods when cooked which can be pleasing to smell | Cooking food on a grill can release many chemicals into the air |
Overall palatability | Cooked food can make eating the food a much more pleasant experience | Cooking onions can remove their powerful harsh flavour and add sweetness and softness to them |
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