Food and nutrition.pdf

280 Cooking Methods• Frying lends a delicious flavour and attractive appearance tofoods.• Taste and texture are improved.Demerits• Careful monitoring is required as food easily gets charred whenthe smoking temperature is not properly maintained.• The food may become soggy due to too much oil absorption.• Fried foods are not easily digested.• Repeated use of heated oils will have ill effects on health.• COMBINATION OF COOKING METHODSBraisingBraising is a combined method of roasting and stewing-in a pan witha tight fitting lid. Flavourings and seasonings are added and food isallowed to cook gently. Food preparations prepared by combinationmethods are:Uppuma - Roasting and boiling.Cutlet - Boiling and deep frying.Vermicilli payasam - Roasting and simmering.MICROWAVE COOKINGMicrowaves are electromagnetic waves of radiant energy with wavelengths in the range of 250 x 106 to 7.5 x 109 Angstroms.The most commonly used type of microwave generator is an electronicdevice called a magnetron which generates radiant energy of highfrequency. A simple microwave oven consists of a metal cabinet into whichthe magnetron is inserted. The cabinet is equipped with a metal fan thatdistributes the microwave throughout the cabinet. Food placed in the ovenis heated by microwaves from all directions.Microwave oven