FOOD PREPARATION, COOKING PROCESSES AND APPLIANCES What you will learn:
• Physical and chemical changes during food preparation and cooking
• Reasons why food is cooked • Methods of heat transfer
• Factors to consider when choosing a cooking method
• Methods of cooking
• Moist cooking methods, dry cooking methods and frying
• Effects of moist cooking, dry cooking and frying
• Types of household cooking appliances
• Guidelines for the safe use of food preparation appliances and cooking appliances
• Safety features used in food preparation appliances and cooking appliances
• Guidelines for the care of food preparation appliances and cooking appliances
Physical and chemical changes during food preparation Physical changes Chemical changes
Increase in size Tenderising
When dried fruit and pulses are soaked in water they absorb water and expand
Meat fibres break up when meat is pounded with a hammer, minced or chopped, tenderising the meat
Yeast dough doubles in size during fermentation, as the yeast produces CO2
bubbles
When meat is sprinkled with commercial tenderisers that contain proteolytic enzymes, e.g. papain, they break down meat fibres, tenderising the meat. The acid (vinegar) in a marinade has the same effect.
Did you know Meat being marinated 158 Complete Home Economics
The most common proteolytic enzymes used to tenderise meat are bromelain (made from pineapples) and papain (made from papayas).
