What happens to food during the cooking process?
As food is subjected to the heat and moisture of the cooking process, a series of chemical and physical transformations occur. Proteins denature, or unfold, and coagulate, changing the texture and shape of the food. Enzymes break down carbohydrates, fats, and proteins, releasing flavorful compounds that contribute to the overall aroma and taste of the dish. Water is driven off or absorbed, altering the consistency and volume of the food. Vitamins and minerals can be lost or gained, depending on the cooking method. These changes are influenced by factors such as temperature, time, and acidity, as well as the type of food and the cooking technique employed. The result is a transformed product, one that has been transformed from its raw state into a delicious and nourishing meal.
