WA2 FCE NOTES

How does cooking affect food?

- Appearance
- Flavour
- Nutritional Value
- Texture
APPEARANCE
The appearance and colour of food change after cooking
e.g. eggs turn from liquid to solid, bulky vegetables reduce in size and the
colour of chicken changes from pale pink to off-white.
Food looks more appealing after cooking
FLAVOUR
Cooked food tastes better as the flavour of the food develops during cooking
e.g. cake gives off a pleasant aroma after baking
NUTRITIONAL VALUE
Some nutrients are lost during cooking
e.g. water soluble vitamin B and C are lost in the cooking liquid (for boiling).
Vitamins are also easily destroyed by the high heat
The energy value of food increases when fat or oil is used during cooking.
e.g. food absorbs oil during deep frying, brushing good with oil during
grilling also increases its energy value.
TEXTURE
Heat changes the texture of food and different cooking methods give rise to
different textures.
e.g. steamed food is soft and moist while deep-fried food has a crispy texture.
EFFECTS OF HEAT
SUGAR
Sugar melts into a thick syrup when dry heat is applied (caramel). The colour
of the syrup changes from clear to light yellow then darker brown. The
process is known as caramelisation. If the sugar is heated more, it burns and
leaves a black residue.

STARCH
Starch reacts differently when subjected to dry of moist heat.
When dry heat is applied to starch, dextrinisation occurs and it turns brown,
changing its taste, aroma and texture.
When food is cooked using moist heat, gelatinisation occurs. The starch
molecules in the food absorb water, swell and burst and makes the food
softer.
e.g. Caramel popcorn is made using a combination of caramelisation (sugar
on the popcorn), dextrinisation (crunchy), gelatinisation (chewy texture).

ON PROTEIN
The structure of protein molecules change when heated. When proteins are
heated, coagulation occurs and food becomes firmer and turns solid.
e.g. a raw egg changes from liquid to solid.
However, overcooking leads to the hardening of proteins. When food like
meat is heated for too long, it becomes tough and difficult to digest.
ON FATS
Solid fats melt when heated. Liquid oil changes from deeper yellow to brown
and then black. Smoke then appears and the overheated oil can catch fire and
burn.
Smoke point = temperature at the point which it is turning into smoke.
COOKING METHODS
Cooking using moist heat
- Uses boiling water or stream to cook food.
BOILING
 Cooking food in liquid that has reached the temperature of 100 degree
Celsius.
 Food to be cooked is fully submerged in boiling liquid
e.g. boiled prawns, hard-boiled eggs
SP (safety precautions)
- DO NOT fill the saucepan right to the brim
- DO NOT position your face directly over the pot when removing the lid
from the pot.
ADVANTAGES DISADVANTAGES
Healthy method as little to no oil is Water-soluble vitamins such as
used vitamin C and B-group dissolve in
the boiling liquid. Lost if the liquid
is not consumed.
Boiled food is easy to digest Boiled food tends to be bland.
STEAMING
 Cooking food using the hot water vapour or steam
e.g. steamed fish, dim sum
SP
- Do not position your face directly over the steamer when you removed
the lid as the hot steam can scald your face (same as boiling)
ADVANTAGES DISADVANTAGES
It is a healthy method as little to no Slower method compared to boiling
oil is required.
Little loss of nutrients, Steamed food tends to be bland and
Easy to digest, unattractive
Saves time and fuel as multiple
dishes can be steamed together.

STEWING
 Cooking food slowly at a low temperature with enough water
e.g. beef stew
SP
- Check the food constantly to ensure that there is sufficient liquid in the
pot to prevent liquid from drying up and food from getting burnt (at the
bottom)
ADVANTAGES DISADVANTAGES
Little loss of nutrients as the food Slow method of cooking
and cooking liquid is served
together
 Stewed food is easy to digest, Requires more energy due to a
Tough food softens during stewing longer cooking time.

Cooking using dry heat

- Apply heat directly to food without using any liquid

GRILLING
 Cooking food directly over an open fire or heat from an electric or gas
grill.
 Brushed lightly with a layer or either oil or sause to prevent the food
from drying out
e.g. kebabs, mushrooms, satay, sweet corn
SP
 Do not touch the grill while cooking as you may get burned.
ADVANTAGES DISADVANTAGES
Healthy method as fats in the food Grilled food must be constantly
melt and drip out during grilling monitored to prevent it from burning
Grilled food is cooked quickly Tough cuts of meat are not suitable
for grilling
Little loss of nutrients

BAKING
 Cooking food using hot air in the oven
e.g. cakes, bread, corn, meat, potatoes
SP
 Use oven gloves when removing baked food from the oven (protect
your hands)
ADVANTAGES DISADVANTAGES
Little loss of nutrients Slow method of cooking
Surface of baked products turns
brown, giving it a nice appearance

COOKING USING HOT FAT

- Uses oil or fats to cook food.
DRY-FRYING
 For food that contains fats in itself. No oil is used.
 Best to uses a non-stick pan for dry frying
e.g. bacon, nuts, sausages
SP
- Watch the food in the pan carefully to prevent overcooking and
burning
ADVANTAGES DISADVANTAGES
Quick method of cooking Only food with enough fats are
suitable

STIR-FRYING
 Tossing and stirring quickly in a small quantity of oil (wok is usually
used)
 e.g. noodles, sliced meat and vegetables
SP
- Ensure that the pan or wok is dry before adding oil to prevent
splattering
ADVANTAGES DISADVANTAGES
Quick method of cooking Stir-fried food tends to be too oily if
too much oil is used
Little loss of nutrients

SHALLOW-FRYING
 Partially submerging into hot oil.
 Food has to be turned occasionally to cook on both sides
e.g. meat patties and portioned-sized cuts of fish
SP
- Food must be free from moisture to prevent oil from splattering
ADVANTAGES DISADVANTAGES
Quick method of cooking Food tends to be oily if too much oil
is used

DEEP FRYING
 Immersing it in a large amount of hot oil
 Put deep fried food on kitchen paper to remove excess oil
e.g. doughnuts, spring rolls, cutlets
SP
 - Place food into the oil gently. Do not throw food into the pan as the oil
will splatter
ADVANTAGES DISADVANTAGES
Quick method of cooking Absorbs a lot of oil, increases the
energy value of the food
Food has a crispy texture and turns High temperature destroys vitamin B
golden brown and C in food

BOOK 2
FOOD LABELS
Use by/ Expiry / best before Date by which the food item should
be consumed
Brand Identifying name or mark of the
manufacturer
Type of food Name and description of the food
item
Award Label Label given when the food item has
met certain standards set by the
awarding body
Nutritional claims Claims made by food manufacturers
Nutritional information panel List of the amount of energy and
nutrients the food items contains
Name and address of manufacturer Name & address of the company
or importer that produced or imported the food
item
Net weight Weight of the food item without its
packaging
Ingredients List of substances used to make the
food item, from most to least
amount used
Country of origin Place where the food item was
produced
Note: when comparing, compare the 100g column