Food and nutrition.pdf

Chapter 31Cooking Methods'Food preparation is an important step in meeting the nutritional needsof the family. Food has to be pleasing in appearance and taste in order tobe consumed.Foods like fruits, vegetables and nuts can be eaten raw but most foodsare cooked to bring about desirable changes. The process of subjectingfood to the action of heat is termed as cooking.Objectives of Cooking• Cooking sterilizes food: Above 40°C the growth of bacteriadecreases rapidly. Hence food is made safe for consumption.• Cooking softens the connective tissues of meat and the coarsefibre of cereals, pulses and vegetables so that the digestive periodis shortened and the gastro intestinal tract is less subjected toirritation.• Palatability and food quality is improved by cooking: Appearance,flavour, texture and taste of food are enhanced while cooking.• Introduces variety: Different dishes can be prepared with the sameingredients. (Eg.) Rice can be made into biriyani and kheer.• Increases food consumption: Cooking brings about improvementin texture and flavour thereby increasing consumption of food.• Increases availability of nutrients: Example in raw egg, avidin bindsbiotin making it unavailable to the body. By cooking, avidingets denatured and biotin is made available.COOKING METHODSMoist Heat Dry Heat CombinationBoiling Roasting BraisingStewingGrillingSteamingToastingPressure Cooking BakingPoachingSauteeingBlanchingFrying