cooking food

• Why do we cook food

  • Kills harmful bacteria and makes food safe to eat
  • Improves the flavour of food
  • Improves the appearance of food
  • Makes some foods easier to digest
  • Adds variety to our diet by introducing new textures and flavours
• 3 methods of heat transfer

  • Conduction
  • Convection
  • Radiation
• Reasons for cooking food

  1. Cooking kills harmful bacteria and makes food safe to eat

  2. It improves the flavour of food

  3. It improves the appearance of food

  4. Cooking makes some foods easier to digest

  5. It adds variety to our diet by introducing new textures and flavours
• Methods of heat transfer

  • Conduction
  • Convection
  • Radiation
• Meat thermometer


  An instrument with a metal spike that is inserted into the thickest part of a joint, registering the internal temperature of the meat. Joints are cooked when they reach 65–80°C. Very important to reduce food poisoning.
• Coating foods for frying

  Foods are sometimes coated before frying to improve texture and flavour. It is also done to protect the outside of the food from burning while the inside cooks, e.g. fish in batter. Suitable coatings include egg and breadcrumbs, batter and seasoned flour.
• Safety when frying


  • Smoke point: a blue haze rises off the fat
  • Flash point: the fat ignites (bursts into flames)
  • If a frying pan or chip pan goes on fire: turn off the heat, place a lid or a damp cloth over the flames. It is best to use a fire blanket as this cuts off oxygen, smothering the fire. Do not move the pan or fryer or throw water onto it, as this will cause flames to increase.
• Sustainable cooking


  Minimising the amount of fuel used while cooking. Plan and prepare one-pot dishes, use appliances like tiered steamers, cook double quantities, use the microwave when possible, use the correct-sized saucepan and ring, choose foods with a short cooking time, turn off the cooker immediately after use.