EF - The Changes in Food During Food Preparation and Preservation Microlesson

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The Changes in Food During Food Preparation and Preservation

When food is cooked, physical and chemical changes take place. 

Quick Glance: Let's Heat This Up!

In earlier units, you learned about the chemistry of food. What kind of changes take place when you cook your food? 

You know that all foods are made of molecules and it is that motion of atoms and molecules that make up energy or heat.

Heat is very important in cooking food. Thermal energy is responsible for some of the amazing foods we eat every day. What about that toasted bagel or big pot of spaghetti? Those items used heat to produce the end product. Heat is transferred in a variety of ways and in the module ahead you will understand more about the transfer process and how different cooking methods yield different products.

Explore: Cooking

When food is cooked, physical and chemical changes take place.

Many times, we just eat food but never really think about the science behind it. To understand what changes take place one has to understand the basic principles behind cooking. What does “cooking” mean? Basically, when you see the word “cook” it means to apply heat to food. This heat changes food. It can affect the color, texture, and even taste of food.

Take a look at the video below to get an overview and a better understanding of how this process happens.

 

Changes to Take Place in Food

The following changes take place when we cook our food. Click on each one to learn more.

Cooking Methods

Now that you have learned a little about what happens to food when cooked, you need to know the different type of methods in which you can cook food. There are benefits and cons to each method. Take a look at the different methods below.

Cooking Tips

Want to be successful in the kitchen? Follow these tips: CookingTips.png 

  • Most dishes should be placed in the center of the oven or eye/burner of stove. This will ensure that it will cook evenly.
  • The heat needs to be the correct size for the pot. Choose the best burner or eye on the stove.
  • Turn pot and pan handles inward. This will prevent accidents.
  • Do not place too many pans in the oven. If they are touching the sides of the oven wall, it will block hot air circulation around the pans.

Challenge

So do you think you understand energy in food? Try the challenge below to test your knowledge.

 

Takeaway: What Is Your Takeaway?

Is grilling food and putting that yummy char on it healthy? Takeaway.png 

In the past decade, there has been much talk and concern over the development of HCA and PAH’s. Polycyclic aromatic hydrocarbons (PAHs) are formed when fat from the meat drips onto the hot coals or grill element. The flame-ups and rising smoke then deposit them on the food. HCAs are produced when red meat, poultry, and fish meet high-heat cooking, like grilling or broiling. The good news is that there are ways to reduce your exposure to these potential cancer-causing agents.

First of all, feel free to grill fruits and veggies. These PAHs and HCAs will not form on plants. Also, choose lean cuts of meat that are less likely to drip fat on the coals. Many sources recommend marinating meat to prevent flame flaring and to protect the meat. Lastly, decrease your grilling time. The less exposure to the flames the less potential for the chemicals to form on food. Also, make sure to flip often so that it stands less of a chance of getting burned.

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