What science is used in cooking?

- Heat transfer: Understanding how heat moves through food and how different cooking methods affect the rate of heat transfer is essential for achieving the desired texture and doneness.

- Pressure: Pressure cooking and vacuum cooking are techniques that use pressure and temperature to alter cooking times and reduce cooking liquid.

2. Chemistry:

- Chemical changes: Cooking involves various chemical reactions, including protein denaturation (meat tenderizing), gelatinization (starches thickening), and Maillard reaction (browning of food). Understanding these reactions helps in achieving desired flavors, colors, and textures.

- pH balance: Acidity and alkalinity can influence food texture, color, and flavor. For instance, marinades with acidic ingredients tenderize meat by breaking down proteins.

3. Biology:

- Enzymes: Enzymes present in food undergo changes during cooking, affecting texture and flavor. For instance, enzymes in fruits soften the fruit as it ripens. Cooking can denature enzymes, thus stopping or altering the enzymatic processes.

- Microorganisms: Food safety and preservation involve understanding the growth and control of microorganisms (bacteria, yeast, mold). Proper refrigeration, cooking temperatures, and sanitation practices prevent foodborne illnesses.

4. Nutrition:

- Nutrient retention: Cooking methods can impact the nutritional content of food. Some vitamins, like vitamins C and B, are heat-sensitive, so overcooking can reduce their levels. Steaming, microwaving, and stir-frying are often recommended for preserving nutrients.

- Macronutrient composition: Cooking can alter the macronutrient composition of food, such as fat content when frying or sugar concentration when making jams or syrups.