i am doing a school project... a nice detailed answer would be nice or a website i can please go on... i have searched everywhere on the web for it and cant find the answer.... Please help me!!!! i will take any answer!
2007-10-21 12:40:47 · 3 answers · asked by Scribbles 2 in Food & Drink ➔ Cooking & Recipes
That is a very broad and vague question. You need to narrow it down more to get the detailed answers you seek. What kind of food are we talking about. Vegetable? Meat? Dairy? And what kind of cooking are we doing? Grilling? Baking? Boiling?
All kinds of chemical reactions are occuring during any cooking process and in many cases the temperature is very important to that chemical reaction. One quick example of an easy chemical reaction occuring is frying an egg. Once the proteins in the egg white are heated past about 160 degrees they start becoming denatured and cause the egg to turn opaque or white.
Hope this helps and others will pitch in when you have a better idea what questions to ask.
2007-10-21 12:59:51 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Cooking is chemistry. Applying heat sets chemical reactions in motion that change the food. The manner in which is is applied affects exactly what happens.
Fat melts... molecules accelerate... salts and sugars dissolve... alcohol and water evaporate... barriers soften and break down... the ingredients open up and are mixed together and reformed.
I think you should take one recipe and describe through the end how it happens. Baking is an excellent example.
2007-10-21 13:01:06 · answer #2 · answered by KC 7 · 0⤊ 0⤋
Heat is molicules moving really fast. therefore cooking is a heat transfere process, eg conduction- steak on a bbq creates the heat to transfere from the bbq to the steak, convection-potato in a pot of hot water radiation- bacon under the grill. the heat creates friction in the food evapourating/removing the nutrients/moisture/bacteria from the food thusfore cooking it/them.
2007-10-21 12:53:55 · answer #3 · answered by Edward E 1 · 0⤊ 0⤋