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SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Effects of cooking on nutrients: N(A)-Level Nutrition and Food Science
5short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What are good changes cooking makes?Show answer
Cooking improves food in several ways beyond nutrients:
What is reducing nutrient loss?Show answer
To keep more nutrients, especially vitamin C:
What is q1?Show answer
Explain why boiling vegetables for a long time in a lot of water reduces their vitamin C. [3 marks]
What is q2?Show answer
Suggest three ways to cook vegetables that keep more vitamin C. [3 marks]
What is q3?Show answer
Describe two ways cooking improves food other than its nutrients. [2 marks]
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