Question

Observe and list the changes in the colour ,texture and taste of the following food items after and before cooking . Mention the method of cooking also. Food items - spinach, rice, toor dhal and potato

Answer 1

Answer:

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Explanation:

RICE

taste:

it becomes edible too

colour:

is yellowish before boiling and becomes white after boiling

texture:

after boiling rice, rice becomes bigger in size

TOOR DAL

colour:

Same colour before and after cooking i.e yellow

taste:

it becomes edible too

texture:

after cooking becomes big in size

SPINACH

colour:

Same colour before and after cooking i.e Green

taste:

taste becomes sweet too

texture:

it becomes paste after cooking

POTATO

colour:

white or yellow after cooking depending upon you

taste:

before cooking it is bitter after cooking it becomes normal

texture:

becomes soft after cooking  

Answer 2

The Changes In The Colour, Texture, And Taste Of Spinach, Rice, Toor Dal, And Potato After And Before Cooking Are As Follows -

SPINACH

Spinach is a green leafy vegetable that has a high content of iron and folic acid.

Method Of Cooking

• Spinach is made edible either by boiling, steaming, or sauteing.

Change In Color.

• Spinach leaves appear green in color due to the presence of chlorophyll pigment in it.
• When cooked the chlorophyll pigment break down and spinach leaves are left with a muddy brown color.

Change In Texture

• Spinach leaves become lumpy and soft after cooking.

Change In Taste

-

• Raw spinach leaves have a sweet taste.
• When spinach is cooked it tastes more acidic.

RICE

Rice is the most popular staple food for f Europe and North America.

Methods Of Cooking

• Rice is cooked by the process of boiling or steaming.

Change In Color

• Before polishing, white rice grains can be in a variety of colors Red, brown, violet, or black.
• white Rice remains white and brown and also keeps its color after cooking.

Change in texture.

• The hard and smooth texture of rice gains changes into soft and sticky.

Change In Taste.

• The taste of uncooked rice is somewhat sweet which changes into a strong nutty flavor after cooking.

TOOR DAL

Toor dal also known as pigeon pea is a legume loaded with proteins and folic acid.

Method Of Cooking

• Pigeon pea is soaked in water for some time to cut down the cooking time it is then made edible by boiling method.

Change In Color

• The color of raw Toor dal is beige with a yellow interior part.
• This changes to mustard yellow.

Change in texture

• The dal becomes soft and starts to split when cooked.

Change In Taste

• The taste is changed to a nutty flavor.

Potato

The potato is a root vegetable of the plant Solanum Tuberosum.

Methods Of Cooking.

• Potatoes can be steamed, frying, roasted, or sauteed.

Change In Color

• The color of the potato turns reddish brown due to the oxidation of starch while frying or sauteing.

Change In Texture.

• Potatoes become softer after cooking.

Change In Taste.

• The taste changes from bitter and starchy to Savory.

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