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Summary
O O Food is cooked to kill bacteria, to improve appearance and flavour, and to make it easier to digest.
OO When food is cooked the protein coagulates, starch grains swell and burst, fat melts, vitamins and minerals are destroyed, water evaporates, the colour changes, the flavour develops and the bacteria are destroyed.
O O Heat is transferred during cooking by conduction, convection and radiation. OO The choice of cooking method depends on available ingredients, the experience of the cook, costs, time available, the result you want and personal tastes.
OO Moist methods include boiling, simmering, poaching, steaming, stewing and pressure cooking.
OO Dry methods include baking, grilling and barbecuing. OO Methods using fat include frying (dry, stir, shallow and deep) and roasting. O O Sometimes fried food is coated to prevent it from breaking up and keep it moist, and to improve its appearance, texture and flavour.
