AQA GCSE Food Preparation and Nutrition: Student Book

Explanation Cooking develops a crisp texture on the outside of some foods, for example: Fried potato chips Fish dipped in egg and breadcrumbs and fried Explanation Cooking destroys harmful micro-organisms such as bacteria and moulds, which preserves the food (makes the food last longer), for example: To improve its shelf-life Ultra Heat Treated (long-life) milk Canned foods Cook-chilled ready meals Jams and chutneys Why food is cooked 83