2. Reasons for cooking food:
(1) To make some food digestible.
(2) To change flavours and make some food more appetizing.
(3) To preserve food.
(4) To kill harmful germs in food.
3. Kinds of heat used:
(1) Dry heat—heat, only, is conveyed to the food.
(2) Moist heat—heat and moisture are conveyed to the food.
4. Different ways of applying dry heat:
Toasting, broiling, pan-broiling, sautéing, frying, baking.