Why does the process of cooking change the way food looks?
During cooking, moisture is lost, food tissue breaks down, and proteins coagulate. All of these factors affect the texture of food. When heat is applied, the proteins in food coagulate. This means that they change from a liquid or semi-liquid state to a drier, solid state.
How does appearance affect food?
The most important attribute of any food’s appearance is its color, especially when it is directly associated with other food-quality attributes, for example the changes that take place during the ripening of fruit or the loss in color quality as food spoils or becomes stale.
Which of the following changes occur when food is cooked?
Proteins: Coagulation Plant- and animal-based foods are made up of long molocules called proteins. When they’re heated, the proteins break up and lose moisture. This makes them change from a liquid (or semi-liquid) to a solid in a process called coagulation in food.
What will happen if the food that are not properly prepared?
Cooking food properly will help make sure that any harmful bacteria are killed. Eating food that isn’t properly cooked could give you food poisoning.
What will happen if vegetables are not properly stored?
But if they’re not handled properly, fruits and veggies can also become a source of food-borne pathogens. For example, they can become contaminated with listeria, salmonella, or other bacteria. Their taste, texture, and appearance can also suffer if they’re not stored properly.
What is an example of a low risk food?
Examples of low risk food items include, samples given of any food item (including potentially hazardous foods), any beverage served in an open container with consumer ice, coffee drinks blended with dairy products (espresso, lattés), popcorn, pretzels, cotton candy, snow cones/shaved ice, funnel cakes, French fries.
What’s the difference between high risk and low risk foods?
Certain types of food allow quick growth of bacteria because they are generally moist and high in nutrients. These are called high-risk foods. Foods that are less able to support bacterial growth are called low-risk foods. Low-risk foods do not need to go in the fridge and are typically dry foods.
What are the six things a bacteria need to grow?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.