How cooking methods affect nutrients
Home Science · Grade 10 · about 40 minutes
What boiling, steaming, frying and dry heat do to vitamins, protein, starch and fat, and how to cook so food stays nourishing as well as safe.
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- 9 sections of explanation, worked examples and diagrams
- 1 practice task with hints and worked answers
- A quiz that marks itself as you go
- Your progress kept across every subject you take
Other lessons in this sub-strand
- Methods of cooking
- Preparing food before cooking
- Moist-heat cooking methods
- Boiling food
- Stewing food
- Steaming food
- Poaching food
- Dry-heat cooking methods
- Roasting food
- Grilling food
- Baking food
- Frying food
- How cooking methods affect nutrients
- Cooking in a Kenyan kitchen: jiko, sufuria and choosing a method