Welcome to Your Food Science Journey!

Cooking is much more than just following a recipe; it is a blend of art and science. In this chapter, we explore how to make food appealing to our senses and, most importantly, how to ensure that the "good stuff"—the vitamins and minerals—actually stays in the food instead of being lost during preparation. Whether you are aiming for an A* or just starting out, these notes will help you master the essentials of sensory properties and nutrient preservation.


1. Sensory Properties: The Joy of Eating

When we eat, we use more than just our stomachs! Our senses tell us if food is delicious, safe to eat, and satisfying. The syllabus focuses on three main sensory properties:

A. Flavour

Flavour is actually a complex mix of two things: taste (on the tongue) and aroma (smell). Have you ever noticed that food tastes "bland" when you have a cold? That is because you cannot smell it! Cooking can develop flavours (like the smell of roasting meat) or mellow them (like boiling onions to make them sweet).

B. Taste

Our taste buds identify different sensations. While scientists identify many, for your studies, focus on how cooking changes the balance of sweetness, saltiness, acidity (sourness), and bitterness. For example, adding salt can enhance the natural sweetness of a chocolate cake!

C. Texture

Sometimes called "mouthfeel," texture is how food feels when we chew it. A well-planned meal should have a variety of textures to keep it interesting. Example: A soft, creamy pasta sauce is often served with a "crunchy" side salad or toasted bread to provide contrast.

Quick Tip: In your Practical Test (Paper 2), the examiners look for a variety of textures. Don't serve a meal where everything is "mushy"!


2. Preserving Nutritive Value

What is the point of eating healthy food if we "cook out" all the nutrients? Many vitamins, especially Vitamin C and the B group vitamins (Thiamin, Riboflavin, etc.), are very delicate. They can be destroyed by heat or dissolved in water.

How to Prepare Food to Keep Nutrients

The "saving" process starts before you even turn on the stove! Follow these rules during preparation:

  • Don't soak: Never leave vegetables sitting in a bowl of water. Water-soluble vitamins (B and C) will leak out into the water.
  • Prepare just before cooking: Once you cut a fruit or vegetable, enzymes are released that start to destroy Vitamin C. Cut them at the last minute!
  • Use a sharp knife: A dull knife "bruises" the cells of the plant, which leads to more nutrient loss.
  • Keep the skin on: Whenever possible, cook potatoes or carrots in their skins. Many nutrients are found just under the surface.
  • Avoid fine chopping: The more surface area exposed to air and water, the more vitamins you lose. Keep pieces as large as practical.

How to Cook Food to Keep Nutrients

When it comes to the actual cooking, your choice of method matters a lot:

  • Use minimum water: If you must boil, use only a small amount of water. Better yet, use steaming or microwaving, which use very little water.
  • Boil the water first: If boiling vegetables, add them to water that is already bubbling. This destroys the enzymes that would otherwise break down Vitamin C.
  • Keep the lid on: This speeds up cooking and prevents vitamins from escaping with steam.
  • Don't overcook: Cook vegetables until they are "al dente" (firm to the bite). Mushy vegetables have usually lost most of their nutritive value.
  • Save the cooking water: The water used to boil veggies is full of leached vitamins. Use it to make a gravy, soup, or sauce!

Common Mistake to Avoid: Never add bicarbonate of soda to green vegetables to keep them green. While it keeps the colour bright, it destroys the Vitamin C and Thiamin!


3. Economical Use of Resources

A good cook is also an efficient one. You need to be careful with four main resources: Food, Equipment, Fuel, and Labour.

Economy of Fuel (Energy)

  • Use the correct size burner for your pan. A small pan on a large flame wastes heat.
  • Pressure cooking or using a microwave is much faster and saves energy.
  • Cook "one-pot" meals or use tiered steamers to cook multiple items over one burner.
  • Preheat the oven only when necessary and for the shortest time possible.

Economy of Food

  • Peel thinly: Most nutrients and bulk are right under the skin.
  • Use leftovers: Turn leftover meat into a stew or stale bread into breadcrumbs.
  • Measure ingredients accurately so you don't cook more than you need.

Economy of Labour and Time

  • Labour refers to the work you do. To save labour, use labor-saving devices like food processors if you have a lot of chopping to do.
  • Plan your "Time Plan" for the Practical Test so that you can do two things at once (e.g., washing up while a cake is in the oven).

Summary Checklist

Key Takeaways:

  • Sensory properties include flavour, taste, and texture. A variety makes meals attractive.
  • Vitamin C and B Group are the most "at risk" during cooking because they dissolve in water and are ruined by heat.
  • To preserve nutrients: No soaking, boil water first, use lids, and don't overcook.
  • Economical cooking means saving fuel (lids on!), food (thin peeling), and your own time (planning).

Note: For more details on the chemical effects of heat (like caramelisation or coagulation), please refer to the chapter "Effects of dry and moist heat on nutrients".