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    Many foods taste better when cooked, and can be more nutritious.

    Cooking is the process by which raw food is turned into a meal, usually by combining or mixing ingredients and applying heat. Moist heat cooking involves methods of cooking food by exposing it to heated water and other liquids, while dry heat cooking involves the circulating of hot air around food, or the placing of food directly in oil and fats. Combination cooking uses direct (i.e. dry) and indirect (i.e. moist) methods simultaneously.



  • Cooking's influence on food

    When heat is applied to food, harmful microbes and bacteria are killed, making it healthier for us to consume.

    But not all foods are healthier when cooked - the heating process can sometimes kill important vitamins.

    Foods like oranges, red pepper, kale and strawberries (Vitamin C) are sensitive to heat and lose their health benefits when heated.

    Other things – like exposure to air and light – can also influence the state of food and their nutritional benefit. Vitamin K, for example, is affected by light, and Vitamin E is destroyed in both air and light.

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