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3.3.1.1 Why food is cooked and how heat is transferred GapFill
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The discovery of fire allowed humans to cook their food. But why do we need to cook food at all?
Firstly, we cook food to by killing harmful microbes such as bacteria and viruses. An example of this is in chicken. Cooking also helps to damage toxic substances naturally present in foods, such as in potatoes.
Secondly, we cook food to . During cooking the water evaporates from food, making the residue more pronounced. Cooking therefore also enhances the smell of food, which is a big contributor to the enjoyment of food. For example, before we have eaten the food, we can smell it and see its presentation on the plate. Also, during cooking new substances are produced, such as when cooking sugar at high temperatures. It can therefore be said that cooking contributes to the overall palatability of food.
Thirdly, we cook food to improve the feel, appearance, or consistency of food and aid digestion. During cooking foods change their – meats become more soft and tender, eggs set, bread rises, vegetables soften, etc. During cooking the chemical compounds in food, such as protein and dietary fibre, undergo changes which make them easier to in the digestive tract.
Fourthly, we cook food to improve the of food. This is because high temperatures kill the bacteria and moulds. This way they cannot multiply and spoil the food, which then stays fresh and safe for consumption for longer.
Lastly, we cook food to give variety in the diet. There are many different cooking methods, preparation techniques and spice combinations which allow us to produce a number of dishes using the same ingredient.