Identify the purpose of cooking food?

Cooking improves the taste, aroma, and texture of food. Various cooking methods bring out different flavours and textures that can make the food more enjoyable.

Increases digestibility:

Heat breaks down complex food molecules, making them easier to digest. Cooking also softens the food and destroys harmful microorganisms that may cause foodborne illnesses.

Preservation:

Cooking can extend the shelf life of food by slowing down the growth of microorganisms. Preserving food through cooking techniques such as canning, freezing, and drying allows for long-term storage.

Nutritional benefits:

Some nutrients may become more bioavailable when food is cooked. For example, cooking vegetables can release antioxidants and break down certain plant cell walls, making the nutrients more easily absorbed by the body.

Variety:

Cooking involves various techniques and allows for experimentation and creativity. Different cooking methods, ingredients, herbs, and spices can create diverse dishes that cater to different tastes and preferences.