Home Economics


  • Created by: emily
  • Created on: 18-03-12 17:15

Effects of cooking foods

The way food is cooked greatly affects it's nutritional value.


Boiling foods can result in nurtrient loss.Many vitamins, such as Vitamin B and C, are destroyed when submerged in water.


Steaming foods is the most nutritional way of cooking because food is surronded by steam and heated through keeping vitamins intact.


Baking can result in the loss of nutritional value in foods

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Slow Cooking

Cooking foods in a crock pot for several hours can cause nutrient loss, food should not be heated until just cooked throught to retain the most nutrients.


Microwaving is a good cooking method to keep the most nutritional value in foods.

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Ingredients for scones



Raising Agent



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  • Fats are concentrated sources of energy
  • Energy that is not storedby the body is stored as fat
  • Starch is a complex sugar. It needs to be broken down by digestion before the energy can be used
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What is a hazard?

Anything that can cause harm to a customer

A hazard may be

Biological: Salmonela in chicken

Chemical: Cleaning chemicals in food

Physical: Glass in food

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A control point os the step in the making process where the hazards must be controlled

Haccp is a system to identify specific hazards and risks associated with food production and to describe ways to control these hazards

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Food Hygeine

4 C's




Cross Contamination

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Some ways where nutrients are lost in cooking?

  • If vegetables are cooked in water containing salt and cooking water dscarded.This results in loss of minerals like sodium, potassium and calcium.
  • Cutting vegetables ino smalll pieces and exposing  them to air may result in loss of vitamin C.
  • Water soluble viatmins are lost during excessive washing as in repeated washing of legumes, rice, etc. Washing may remove as much as 40% thiamine & nicotinic acid.
  • Cooking for longperiods results in vitamin loss. If fat os repeatedly used in frying, it may contain toxins due to peroxidation and rancidity.
  • Excessive heating of milk with lactose and ither foods with jaggery may affect protein quality.
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Saving money when buying foods

Buy local produce

Use coupons

Cook from scratch

Buy store brands

Buy in bulk

Make a core menu

Keep left overs

Shop online

Stop using recipes

Make a list

Pick healthy food

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HACCP-Hazard Analysis and Critical Control Point

Hazards: Anything which may cause harm or damage

Risk: Anything that may put something or someone at risk

Risk Assessment: How big is the risk that harm or damage is likely to happen

Risk Control: Action taken to ensure that the harm or damage is less likely to happen

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Quality Control and Quality Assurance

Quality Control: The measures a manufacturer uses to check that quality is maintained throughout the stages of product development and manufacture.

Qualtiy Assurance: The guarantee made by the manufacture to the consumer thatthe product is a particular standard and quality. Manufactures set strcit quality control measures in place to ensure quality assurance.

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Adam Stern


This is good...very useful!

Oliver Parnell


Healthy food is more expensive than unhealthy food and usually local produce is more expesnive than mass production products from further places

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