Review ArticleA review of the impact of preparation and cooking on the nutritional quality of vegetables and legumesReview ArticleA review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

Cooking 11-14 Years

However, during cooking, the weak hydrogen bonds are broken and the protein begins to decompose and react with water molecules to form gelatine. This tenderises the meat, giving it a softer, more palatable texture. As the food is heated, the sucrose in the food melts and starts to boil. The temperature at which this occurs is known as the caramelisation temperature, which , is generally between 110oC – 180oC. Deep-frying – a large, deep pan, or deep-fat fryer is half-filled with fat and heated.

When auto-sorted with the Organize button, this bottom-right-first order will automatically consume lower …