Making Ready And Cooking Food Safely

This is because the cooking of these foods causes a process often known as starch gelatinisation. Any foods that include excessive concentrations of carbohydrates e.g., beer, espresso, peanuts and confectionery. The cooking strategies which will end in caramelisation are roasting, grilling, baking, frying. Heating causes a complex series of physical and chemical modifications to happen.

Due to their tendency to disperse in water, water-soluble nutritional vitamins in particular are closely affected by cooking processes that involve immersing food in water for lengthy intervals of time e.g., boiling. In contrast, fat-soluble vitamins are typically lost throughout cooking processes where meals are cooked in fat e.g., frying, or when fat is lost from the product e.g., grilling. Both anthocyanins and anthoxanthins are water-soluble pigments and thus could leach into cooking water during soaking or extended heating. Cooking strategies avoiding water such as stir-frying will thus minimise the lack of these flavonoids during …