FOOD AND NUTRITION SSS3 FIRST TERM

WEEK 3

RECHAUFFE (LEFTOVER COOKERY)

CONTENT

The word ‘rechauffe’ means reheated and it is applied to cooked food left from a previous meal. Since left-over foods had been cooked initially, further heating can destroy the nutrients and therefore impair the nutritive quality of the food. For example, the protein in the food may be hardened by further heating, thereby toughening the fibres and hardening the proteins, hence reducing their digestibility.

In the case of carbohydrate food, a lot of browning can result while fats and oil can be decomposed. As a result of these effects, leftover food should only be reheated and not re-cooked. Also, leftover food should not be reheated more than once. This is because, apart from the decreased nutritive quality, the tendency of the food to become contaminated with germs is greatly increased.

To improve and taste quality of reheated foods they should be slightly flavoured, and.... View More