Cooking Effects on Food

Understand why food is cooked, focusing on digestion, taste, texture, appearance, and the prevention of food contamination.

Explain how heat is transferred to food through conduction, convection, and radiation.

Analyze how and why the production of certain dishes relies on multiple methods of heat transfer.

Evaluate how selecting appropriate cooking methods can conserve or modify nutritive value, such as steaming green vegetables.

Assess how cooking methods improve palatability, including the physical denaturation of protein.

Describe the positive use of micro-organisms, including bacteria in cheese, yoghurt, salami, and chorizo, and the fermentation of sugar in drinks.