Question

Explain any five changes that may occur in food while cooking.

Answer 1

Changes that may occur in food while cooking are:

1. Change in digestibility of food: Cereals, grains, and pulses are often hard and difficult to chew. Cooking makes them softer and more palatable. As a result, digestive juices can act more easily on cooked food, helping the body absorb the required nutrients.
2. Changes in the nutrient value of food: When too much water is used during cooking, water-soluble nutrients may be leached out. More nutrients are lost if the cooking water is discarded. Nutrients can also be destroyed when improper cooking methods are used.
3. Change in colour: The colour of fruits and vegetables is caused by the pigments present in them. Cooking can alter the colour of many foods. For example, the pink colour of meat becomes brown after cooking. Similarly, the white dough develops a brown crust when bread is baked.
4. Change in texture: The texture of food is very important as the palate is highly sensitive to it. Foods that are crunchy, crisp, soft yet firm are generally more acceptable in meals. For example, animal foods may become tough and chewy when roasted at high temperatures. Pulses and grains swell, become softer, and their texture improves after cooking.
5. Change in taste and flavour: Cooking brings changes in the taste and flavour of food. For instance, wheat, rice, and pulses often taste sweeter after cooking. Cooking also enhances the taste and flavour of meat and fish.