Cooking Changes Food

Looking Around 2 — Healthy Food. Cooking methods and kitchen safety in Healthy Food align with heat changing food.

• Cooking uses heat to change food.
• Raw food can become softer, tastier, and safer.
• Boiling, frying, steaming — common methods.

Verbal: Cooking uses heat to make food softer, tastier, and safer by killing many germs.

Symbolic: Methods: boil (dal), fry (poori), steam (idli). Raw dough → heat → roti.

Level 1 — Why cook?

Kills germs, softens food, improves taste, easier to digest.

Level 1 — Methods

Level 1 — Changes

Raw dough → cooked roti; raw egg → boiled egg.

Level 2 — Safety

Adults use stove; children stay away from hot oil.

Level 2 — India

Tiffin carries cooked lunch; pressure cooker whistles.

Why do we boil milk before drinking?

Step 1 — Raw milk may have **germs**.
Step 2 — Boiling gives **heat**.
Step 3 — Heat kills many harmful germs.
Answer: Boiling makes milk safer.

• Raw or cooked — which rice do you eat?
• Name one food you boil.
• Why can't we eat raw chicken safely?

Stretch: Why is steamed idli softer than raw batter? Name one kitchen safety rule for children.

Revision tip: Watch an adult cook once — name the method (boil, fry, or steam) and one change you see.

Open the Practice tab for graded questions on Cooking Changes Food.