AQA GCSE Food Preparation and Nutrition: Student Book

Explanation Cooking softens the structure of the cells in vegetables to make them less bulky and easier to eat, for example: Explanation Cooking turns raw doughs into risen, light-textured and crusty bread and bun products. Bread Mashed swede (turnip) Boiled carrots Spinach Cooking melts fat and gives foods a smooth ‘mouth-feel’, for example: Melted chocolate Section 2: Food Science Chapter 3 Cooking of food and heat transfer 82