Cooking techniques

Definition

Cooking techniques are methods or procedures used to prepare food by applying heat in various ways, affecting the nutritional content of the ingredients. They play a critical role in maintaining or altering the levels of macronutrients and micronutrients in meals.

5 Must Know Facts For Your Next Test

1. Different cooking techniques can significantly impact the retention or loss of vitamins such as Vitamin C and B-vitamins.
2. Frying foods can increase their fat content due to the absorption of cooking oils.
3. Steaming is one of the best methods for preserving water-soluble vitamins while minimizing nutrient loss.
4. Boiling vegetables can lead to a significant loss of nutrients if the cooking water is discarded.
5. Grilling meats can produce carcinogenic compounds but also reduces fat content by allowing it to drip away.

Review Questions

• How does frying affect the fat content of foods?
• Which cooking technique is most effective at preserving water-soluble vitamins?
• What nutrient-related risk is associated with boiling vegetables?

Related terms

Macronutrients: Nutrients required in large amounts that provide energy, including proteins, fats, and carbohydrates

Micronutrients: Essential elements needed in smaller quantities for proper body functioning, such as vitamins and minerals

Water-Soluble Vitamins: Vitamins that dissolve in water and are readily excreted from the body, including Vitamin C and B-complex vitamins