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Cooking-Principles, Methods & Its Effects

Cooking food makes it safer, tastier, and more digestible by killing microorganisms and destroying antinutritional factors. However, some important nutrients can be destroyed during cooking if proper methods are not used. Moist heat methods like boiling, simmering, and steaming use water and transfer heat gently, while dry heat methods like roasting, grilling, and baking do not use water and can lead to more nutrient loss. Different nutrients are affected differently by heat - carbohydrates like starch are altered, proteins coagulate, fats are not much affected but can degrade with overheating, minerals are usually retained but water-soluble vitamins like C and B vitamins are easily destroyed. Careful cooking methods are needed

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28 views

Cooking-Principles, Methods & Its Effects

Cooking food makes it safer, tastier, and more digestible by killing microorganisms and destroying antinutritional factors. However, some important nutrients can be destroyed during cooking if proper methods are not used. Moist heat methods like boiling, simmering, and steaming use water and transfer heat gently, while dry heat methods like roasting, grilling, and baking do not use water and can lead to more nutrient loss. Different nutrients are affected differently by heat - carbohydrates like starch are altered, proteins coagulate, fats are not much affected but can degrade with overheating, minerals are usually retained but water-soluble vitamins like C and B vitamins are easily destroyed. Careful cooking methods are needed

Uploaded by

Annapurna Dangeti
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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COOKING-PRINCIPLES, METHODS & ITS EFFECTS

COOKING
INTRODUCTION
Most of the food products which we eat are cooked before consumption. Cooking makes the food tasty,
attractive, colourful, easily digestable & also ass variety to texture.
Cooking also kills many micro-organisms & make the food safe to be consumed. Several raw food have
antinutritional factors which are destroyed by cooking.
owever, if proper care is not taken while cooking, several important nutrients rae destroyed. So, it is very
important to employ proper method of cooking to avoid nutrient loss.
Some methods employed e!o"e #oo$%&'
() Peel%&'*
!t is a method of removing the outer firm skin before cooking or eating fruit or vegetable. Some of
vegetables & fruits are eaten with the peel.
+) Chopp%&'
!t involves cutting of fruits & vegetables. "ood is cut into several si#es to create variety in the cooked
food
,) G"%&d%&' & po-&d%&'
!n grinding, the food is reduced to very fine form like spices. Sometimes cereals are also ground to
powder. $ounding is also like crushing food to reduce thickness for easier cooking.
.) So/$%&'
$ulses & legumes are soaked for few hours before cooking to make cooking easier.
0) Sp"o-t%&' o" 'e"m%&/t%&'
%his method is used for pulses, legumes & grains. %his method not only add variety to food, but also
increases the content of vitamin C & vitamin & complex in the food.
Coo$%&' methods
Methods employed for cooking of food can be categori#ed under two heads'
(. Moist heat methods
). *ry heat methods
+. ,ther methods
C,,-!./ M0%,*S
Mo%st he/t d"y he/t othe" methods
&oiling roasting sautering
Simmering grilling frying
$ressure cooking toasting - deep frying
Steaming baking - shallow frying
$oaching
Stewing
&lanching
Mo%st he/t methods
!t is defined as those methods of cooking, in which water is used as medium for transferring heat for ccokingg.
() 1o%l%&'
!t is a method in which water is boiled above (11
1
C. Several foods are cooked by this method
e.g. rice, dal, potatoes etc
+) S%mme"%&'
Simmering is the method of cooking, in which food is cooked below the boiling point i.e, about 23
1
C of
temperature. %his method takes a long time to cook food.
,) P"ess-"e #oo$%&'
!t is the method of cooking food by steam under pressure. !n this, food is cooked above boiling
temperature of (11
1
C. *uring pressure cooking heat generated is not allowed to escape
.) Ste/m%&'
%his is the method of cooking, in which food does not come in direct contact with food. %he steam is
generated by boiling water in pan & another pan which is placed in water, in which food is to be cooked
is kept.
0) Po/#h%&'
$oaching is a method of cooking comparatively smaller amount of li4uid is used & food is cooked for
longer tome at low temperature. "ood is covered half with li4uid & as soon it reaches boiling point, the
heat is reduced for longer cooking.
2) Ste3%&'
!n this method of cooking comparatively smaller amount of li4uid is used & food is cooked for longer
time at low temperature. "ood is covered half with li4uid & as soon it reaches boiling point, the heat is
reduced for longer cooking
4) 1l/&#h%&'
&lanching is a process, in which food is dipped in boiling water. %he aim of this method is to inactivate
the en#yme & to remove the peel easily, then the food is dipped in cold water. %his method is used
generally for tomatoes.
D"y he/t methods
*ry heat methods are defines as those methods of cooking which donot apply water or moisture for cooking.
() Ro/st%&'
!n this method, little oil is used for coating the food with fat.. the food is brought into direct contact with
heat source & continuously stirred, until fully roasted
0.g. %andoori chicken, fish tikka
+) G"%ll%&'
!n grilling, food is placed on metal grill directly over the source of heat. %his method is used for tender
cuts of meat, poultry or fish. !t makes the food crispy & brown
,) To/st%&'
%oasting is similar to grilling.
0g. &read toast
.) 1/$%&'
!t employs the principle of hot air circulating around the food, placed in closed chamber like oven. %he
heat action works in combination with steam generated from food. &aked food are crisp & brown from
outside. &ut soft & spongy from inside
0.g. &iscuits, cookies & cakes
Some othe" methods o! #oo$%&'
() S/-t5%&'
%his method employs use of minimum amount of oil & vegetables are stirred in the oil 5ust to give little
coating of oil & to cook it faster.
+) F"y%&'
!t is defined as cooking food by immersing in oil. !t is further of two type'
/) Deep !"y%&'
6hen food is completely immersed in hot oil, till it is golden brown & crispy. !t is called deep
frying.
07g' Samosa, purees, etc are cooked by this method
) Sh/llo3 !"y%&'
!n shallow frying food is partly dipped in oil.
0.g. $rantha, besan chill, tikki
E!!e#ts o! he/t o& &-t"%e&ts
eat put effect on digestibility of various nutrients.
C/"ohyd"/tes
Starch is most affected carbohydrate by heat. Starch grainabsorbs water, swell up & cellular walls get ruptured.
%he process is called gelatini#ation & starch is called gelatini#ed. 6hile if water is not used for cooking, then
dry heat converts starch into dextrin. %his is responsible for brown colour of food & sweet taste of baked
cereals.
P"ote%&s
$roteins undergo coagulation on heating. $roteins coagulate at the temperature of 81
1
C or above
F/ts
"at is not much affected by heat. &ut overheating & reheating brings about hydrolysis of fat. %his leads to
production of free fatty acid.
M%&e"/ls
eating have little or negligible affect on minerals. &ut they are lost with water
6%t/m%&s
9ll vitamins are affected differently by ccoking
e.g. :itamin C which is heat unstable & is destroyed by cooking,
vitamin & complex especially thiamine, riboflavin
vitamin - are destroyed in the pressure of .aC,
+
;soda bicarbonate< & also lost in water.
eat have little or negligible effect on vitamin 9 & *.

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