advantage and disadvantage for cooking on food
Answers
Answer:
Roasting
Advantages: little loos of nutrients and attractive appearance and taste
Disadvsntages: slow,takes time to prepare, danger of overcooking
Boiling
Advantages: ideal for tough cuts of meat, nourishing method (juices are served) digestable method
Disadvantages: needs attention, slow, flavour, vitamins and minerals lost into cooking liquid,
Stewing
Advantages: moist and juicy, ideal tough meat, nourishing method, digestible
Disadvantages: slow, little flavour added, flavour, vits, minerals lost, food shrinks
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Steaming
Advantages: clean, ideal tough meat, digestable, little prep,
Disadvantage: slow, little flavour added, lacks texture
Poaching
Advantages: quick, clean, little prep, ideal tough meat
Disadvantages: food shrinks, little flavour added, slow
Pressure cooking
Advantages , cooking time quick, meat and veg cooked together, economical on fuel
Disadvantages , dangerous if used incorrectly, time needs to b v accurate, loss of vitamins
Baking
Advantages, little loss of nutrients, attractive appearance and taste
Disadvantages , food can be overcooked, slow, not idea. Tough meat expensive
Grilling
Advantages , quick, little loss of nutrients, little prep
Disadvantages, needs attention, not suitable tough meat, danger of over cooking
Frying
Advantages , quick, little prep
Disadvantages , needs constant attention, splatters grease, greasy indigestible and high calories
ADVANTAGES:
IT IS VERY TASTY
DISADVANTAGES:
NUTRIENTS WILL BE DESTROYED IF THE FOOD IS OVER HEATED
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