How and why food is cooked

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Presentation transcript:

How and why food is cooked Learning objectives: To know the reasons for cooking food. To know how food cooks and how heat is transferred in different cooking methods. To understand different cooking methods and to be able to identify examples of foods cooked by each method. Key words: conduction convection radiation bacteria palatable toxins

The reasons for cooking food Why is food cooked? Destroy Bacteria Develop Flavour Palatable Easier to chew and digest Appealing Variety Hot food when its cold Destroy natural poisons To allow chemical changes Complete the worksheet using pages 78-84. Record and explain the reasons and give examples of foods.

The transfer of heat to foods during cooking Heat is transferred (passed) from one material to another by 3 different methods: conduction convection radiation Can you explain What is happening In this diagram? Use pages 85 – 89 to help you understand heat transfer.

Heat transfer during cooking Radiant heat is used when food is grilled or Or barbequed. Heat travels in waves or rays to heat The food up.

Now read the sections on different methods of cooking in your book: pages 90 – 102 Complete the second work sheet by naming examples of dishes cooked by each method. Preparation for the potato challenge (sheet 3) Look at the examples of potato dishes on page 84 to help you think about ideas for different potato dishes.

Complete both sheets for homework by Monday 20th Nov. Work through the tasks by using pages 78 – 84 on the reasons for cooking food. Pages 85 – 89 on heat transfer pages 90 – 102 on different methods of cooking Complete both sheets for homework by Monday 20th Nov. Don’t forget ingredients and a container for chicken or alternative and chips on Wednesday. Complete tasks 1 and 2 of the potato challenge sheet for Monday 13th Nov

Extension Tasks Name a good conductor Name a good insulator Why would it take longer to bake a cake in a glass dish than a metal tin? Use steps bullet points or arrows – to explain how heat is transferred during the cooking of boiled potatoes. Why is it important to stir a sauce as it cooks in in a pan?