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...Factors to be considered when planning a meal nutrition balanced time available follow healthy eating guidelines knowledge skill requirements of age group being budget served availability ingredients special diets e g coeliac equipment variety tastes colour texture cooking methods changes that happen during food preparation chemical physical change increase in size soaking enzymatic browning dried nutrient loss enzyme thickening whipping oxidase destroys vitamin c cream tenderising proteolytic nutritive value enzymes tenderise meat water soluble vitamins fibres dissolve into yeast is dough expands as tenderised by beating make co mincing cell walls soften maillard reaction amino acids vegetables carbohydrates are heated together the turns brown bacteria killed caramelisation sugar above dissolving point minerals liquid toffee solidifies egg protein dextrinisation long starch chains coagulates break shorter called thickens gelatinisation dextrins develops toasting bread shrinkage shrink...