Nutrition and Food Science · Secondary 2 · Food Science and Preparation · 2.º Período
Methods of Cooking and Nutritional Changes
Compare various cooking methods such as boiling, steaming, baking, and frying, and evaluate their impact on nutrient retention.
MOE Syllabus OutcomesMOE NFS Syllabus 3.1: Methods of cookingMOE NFS Syllabus 3.3: Effects of heat on nutrients
About This Topic
Compare various cooking methods such as boiling, steaming, baking, and frying, and evaluate their impact on nutrient retention.
Key Questions
- Which cooking methods best preserve water-soluble vitamins?
- How does deep-frying affect the fat content and nutritional value of food?
- Why is steaming considered a healthier cooking method in Asian cuisine?
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