Back to the full dot-point answer
SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Effects of cooking on nutrients - O-Level Food and Nutrition
4short 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 effects on vitamins?Show answer
Vitamins are the nutrients most affected by cooking, and the water-soluble ones (vitamin C and the B group) are the most vulnerable:
What is effects on protein?Show answer
Heat denatures protein (changes its shape) and then coagulates it (sets it). This is a useful change: it sets an egg, firms meat and fish, and makes some protein more digestible. But overcooking can make protein tough, shrunken and harder to digest, as in overcooked meat that turns chewy.
What are effects on minerals?Show answer
Minerals are fairly stable, but some, like water-soluble vitamins, can leach into cooking water. Using that water in a dish recovers them.
What are conserving nutrients?Show answer
To keep the most nutrients, especially vitamins:
Have a question we have not covered?
This dot-point answer is short enough that we have not extracted many short questions yet. Read the full dot-point answer or ask Mo, our study assistant, in the chat for follow ups.