Why is it important to eat cooked food?
The way we cook our food is as important as the way we prepare and store it. Inadequate cooking is a common cause of food poisoning. … Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.
Why do we need to cook food give three reasons?
Cooking makes food easier to eat. It makes food more appetizing and palatable. It makes food easier to digest. It makes food safe to eat.
What happens when food is cooked?
When food is cooked several chemical & biological changes take place, Cooking causes degradation of fibres in food making it soft and easy to eat, it also alters the chemical composition of various nutrients making them easy to digest. … However cooking for long time at high temperatures depletes its nutritive value.
When preparing food it is especially important to keep?
When preparing food, it is especially important to keep the temperature out of the danger zone because bacteria can grow rapidly in this temperature range. Bacteria grow at very high speeds in the range of the danger zone, which is the range of temperatures between 40° F and 140° F.
What are the reasons for eating food?
Foods provide nutrients so we can grow and be active and healthy
- energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm;
- materials for the growth and repair of the body, and for keeping the immune system healthy.
What changes occur after food is cooked?
During cooking, moisture is lost, food tissue breaks down, and proteins coagulate. All of these factors affect the texture of food. When heat is applied, the proteins in food coagulate. This means that they change from a liquid or semi-liquid state to a drier, solid state.
Why is it important to know the principles of cooking various foods?
No matter how carefully a recipe is written, the judgment of the cook is still the most important factor in a preparation turning out well. A cook’s judgment is based on experience, on an understanding of the raw materials available, and on knowledge of basic cooking principles and food science.