GCSE (9-1)
Food Preparation
and
Nutrition
Section C: Cooking and Food
Preparation
(Topics and content created
according to the OCR specification)
, Content
(Click on the topic for navigation)
Food Science
Sensory proper,es
Food Safety
, Food Science
Reasons why we cook food
To make it To destroy - this includes yeasts, moulds and bacteria
safe to eat harmful - E.g. chicken must be cooked at 70oC to kill the
bacteria salmonella bacteria
To destroy - some foods contain natural toxins that are harmful
natural toxins and unsafe to eat
in food - E.g. kidney beans contain a natural toxin and must be
boiled rapidly for over 10 minutes in order to kill them
To improve the - foods can be preserved to make them last longer
keeping quality and/or stop them from decaying
of food, - E.g. Bottling fruits and vegetables is a method of
improving shelf preservation
life
To make food To make food - reduces the volume of food and makes foods more
easier to eat less bulky palatable
- E.g. many foods shrink in size when cooked which is
easier to eat
To make it - this changes the structure of food so we can easily
easier to digest digest it
- E.g. meats with more connective tissues or foods that
are full of fibre like some carbohydrates and
vegetables need to be soften for us to digest
To develop/ To develop - flavours of ingredients develops as heat is applied
improve the flavour - E.g. grilling or pan-frying a steak, caramelisation of
sensational sugar
characteristics To release the - this helps to get your digestive juices working
of foods aroma in food - E.g. cooked foods give out smell
To change the - E.g. Toasting bread makes it crispier, cooking
texture vegetables soften them
To make it - many foods change colour when they’re cooked
more colourful - E.g. methods like baking and frying causes browning
and attractive on foods (caramelisation, maillard reaction,
dextrinisation)
Others To have a - different cooking methods create variety in diet
variety in diet - E.g. beef can be grilled, roasted, stewed, pan-fried
To have hot - hot food provides a ‘feel-good’ factor in cold weather
food in cold and maintains our body temperature
weather
Food Preparation
and
Nutrition
Section C: Cooking and Food
Preparation
(Topics and content created
according to the OCR specification)
, Content
(Click on the topic for navigation)
Food Science
Sensory proper,es
Food Safety
, Food Science
Reasons why we cook food
To make it To destroy - this includes yeasts, moulds and bacteria
safe to eat harmful - E.g. chicken must be cooked at 70oC to kill the
bacteria salmonella bacteria
To destroy - some foods contain natural toxins that are harmful
natural toxins and unsafe to eat
in food - E.g. kidney beans contain a natural toxin and must be
boiled rapidly for over 10 minutes in order to kill them
To improve the - foods can be preserved to make them last longer
keeping quality and/or stop them from decaying
of food, - E.g. Bottling fruits and vegetables is a method of
improving shelf preservation
life
To make food To make food - reduces the volume of food and makes foods more
easier to eat less bulky palatable
- E.g. many foods shrink in size when cooked which is
easier to eat
To make it - this changes the structure of food so we can easily
easier to digest digest it
- E.g. meats with more connective tissues or foods that
are full of fibre like some carbohydrates and
vegetables need to be soften for us to digest
To develop/ To develop - flavours of ingredients develops as heat is applied
improve the flavour - E.g. grilling or pan-frying a steak, caramelisation of
sensational sugar
characteristics To release the - this helps to get your digestive juices working
of foods aroma in food - E.g. cooked foods give out smell
To change the - E.g. Toasting bread makes it crispier, cooking
texture vegetables soften them
To make it - many foods change colour when they’re cooked
more colourful - E.g. methods like baking and frying causes browning
and attractive on foods (caramelisation, maillard reaction,
dextrinisation)
Others To have a - different cooking methods create variety in diet
variety in diet - E.g. beef can be grilled, roasted, stewed, pan-fried
To have hot - hot food provides a ‘feel-good’ factor in cold weather
food in cold and maintains our body temperature
weather
