COOKING

By-Kanak sharma
 COOKING
Cooking is the process of preparing food for
eating by applying heat.
Advantages of cooking:
(i) It improves digestibility of food.
(ii) It makes mastication easier.
(iii) It is helpful in destroying micro-organisms
present in the food.
(iv) It makes the food tasty. It improves
appearance of food.
(V)(vi) It lends a new flavor.
 PRINCIPAL OF COOKNING
(1)Maintain proper hygiene during cooking.
(2) Use appropriate technique.
(3) As far as possible, locally available resources should
be used.
(4) As far as possible, minimum amount of spices should
be used.
(5) Looking should be done in such a way that it does not
cause harmful effect on nutrients.
(6) During cooking, likes and dislikes of the users should
be kept in mind.
 METHODS OF COOKNING
• 1. Boiling
• 2. Simmering
• 3. Stewing
• 4. Frying
• 5. Roasting
• 6. Steaming
• 7. Steam pressure cooking
• 8. Pan broiling
1. Boiling : Cooking of food substances in boiled
water is known as boiling, Dhal, rice and many
vegetables are cooked by this method. During
boiling, as far as possible minimum amounts of
water should be used because boiling in excess of
water causes loss of important nutrient
2. Simmering : In this method of cooking,
temperature of the water is kept below the boiling
point. It is the method of cooking in which food
items are cooked gently in a liquid that is almost
boiling. Meat and fish are best cooked by this
method.
3. Stewing: In this method of cooking
comparatively smaller amounts of liquid and
prolonged low degree of heat is used meat is
also cooked by this method
4. Frying : In this method, food substances are
fried in ghee or oil. It may be shallow or deep
frying. Preparing of piranha is an example of
shallow frying whereas preparing of pakori
and samosa is example of deep frying.
5. Roasting: In this method, food substances are prepared
by exposing to dry heat or by surrounding with hot
embers, sand or stones.
6. Steaming: In this method, food is cooked by the heat of
steam. Preparing idli using an idli stand is an example of
steaming.
7.Steam pressure cooking: Cooking of food substances in a
pressure cooker.
8. Pan broiling : It is a dry cooking method in which food
items are cooked in a frying pan or tawa on top of the
stove. In this, food substances are cooked in an uncovered
frying pan over direct heat using little or no fat.
 Effects of cooking on nutrients:
1.Effects on carbohydrates: Cooking makes the starch
easily digestible so it is essential to cook the starch
before eating.
2.Effects on proteins : Moderately cooked proteins are
more easily digested than raw proteins. Although severe
heat processing have adverse effect on the nutritive value
of the proteins.
3.EFFECT ON FATS: Fats are not affected much by
cooking under ordinary household condition but
prolonged faring causes formation of toxic polymerised
products.
4. Effects on vitamins

(a)Effects on vitamin – B1, B2, B3, B5, B6,.and B9, : Loss of these
vitamins during cooking occurs in mainly following two ways.
 By heat
 By dissolution of these vitamins in cooking water and by
discarding it.
(b)Effects on vitamin-A: As vitamin-A is insoluble in water so
loss of this does not occur by discarding cooking water.
Although frying and roasting of vegetables cause loss of
vitamin A.
(c)Effects on vitamin-C: Vitamin C is most sensitive to heat.
During cooking, its loss occurs by
 Discarding cooking water
 Oxidation due to exposure to air during cooking.
(v)Effects on minerals : During cooking, loss of
minerals occurs by discarding cooking water.
Food handlers: Food handlers are the persons who are
associated with the cooking, serving and storage of food
items. If proper hygienic conditions are not maintained then
can transmit certain diseases to the users.
The persons who are suffering from diseases such as typhoid
fever, viral hepatitis,dysentery,sikn lesions, skin infections,
common cold, tuberculosis etc. Should be kept away from
activities like cooking, serving, packing and storing food
items.
For preventing transmission of food borne diseases, food
handlers should keep in mind following-
(i) They should wash their hands thoroughly before cooking,
serving, packing and storing food items.
(ii) They should wash their hands thoroughly after toileting.
(iii) They should maintain proper personal hygiene. It includes-

 Cut the nails short.

 Bathing daily.
 Wearing clean clothes.
 Oral hygiene.
 Hair care (specially female food handlers).
 Skin care.
 Care of nose and ear etc.
(iv) They should wear apron as per need.
(v) Food handlers should be free from bad habits like thumb sucking, chewing
nails, etc.
(vi) During coughing and sneezing they should use hanky.
(vii) Food handlers should have adequate information regarding advantages of
food hygiene, diseases transmitted by contaminated foods etc.
 PERSERVARTION OF FOOD
• Food preservation is the name for a number of
processes that are used to preserve food. Food
preservation prevents the growth of harmful
micro-organisms. In simply food preservation
means treating the food so it will go bad later
than if it had not been treated that way.
• There are various techniques used for food
preservation. Some of them are being
described here.
1.Drying: It is an ancient technique for food
preservation. Drying removes water thus it prevents
growth of micro-organisms as they can not prow in the
absence of water.
2.Pasteurization: This technique is most commonly
used for preserving dairy products such as milk. In this
technique. first milk is heated at high temperature (At
70°-72°C) for 15 30 seconds then cooled down rapidly
up to 5°-10°C. Now this mill is packed in the sterile
bottles and stored in cool places.
3.Refrigeration: This technique of food preservation is widely
used at household level and for commercial purposes. At
household levels, small sized refrigerators are used whence
at commercial levels large sized refrigerators are used.
Refrigeration prevents the growth and multiplication of
micro-organizers thus it prevents food from spoiling.
By this technique vegetables, fruits, dairy products etc,
are kept preserved.
4.Canning and bottling: In this method of food preservation, first
food items such as milk, fruit juices, soft drinks etc. are sterilized at
high temperature for a short period then cooled rapidly. After it,
these food items are filled in pre sterilized containers.
5.Smoking: Smoking inhibits microbial growth thus it prevents food
from spoiling.
6.Pickling: In this method, certain food items such as kaccha mango,
lime etc. are kept preserved in form of pickle by adding certain
condiments, spices and lot of salt.
7.Antimicrobial preservatives: These preservatives act as
antioxidants and prevent food items from spoiling by preventing
these oxidation. These preservatives prevent growth of bacteria and
fungi.
Some examples of antimicrobial preservatives-
 Sodium nitrate.
 Sodium propionate.
 Calcium propionate.
 Sculpture dioxide.
 Potassium hydrogen sulfite etc.
8.Irradiation: Ionic radiations destroy microbes thus
prevent the food from spoiling.
9.Preservation by additives: Certain food additives
such as glucose, sugar, salt, vinegar, citric acid, salts
of benzene acid arc added to preserve the food. These
food additives prevent the microbial growth and
prevent the food from spoiling.
10. Form changing: By form changing food items can be kept preserved for a
long time For example know of ghee prepared by milk can be kept preserved
for a longer time than milk itself.

Food adulteration :In recent years, food adulteration has

become an increasing problem globally. If a food
substance contains a poisonous or deleterious a
substance that may render i it injurious to health, it is
called as adulterated.
Definition : Food adulteration is the process in which
quality of food is lowered either by the addition of
lower quality of material or by extraction of valuable
ingredient. It also includes biological chemical
contamination during the period of storage, processing,
transportion and distribution of the food products.
Food adulterants: These are the substances which are used for
making the food product injurious to health.
S.N. FOOD FOOD ADULTERANTS
1 Ghee Vanaspti ghee, animal fat
2 Cereals Mud, grits
3 Milk Adding water, adding starch, extraction of cream .
4 Black pepper Dried seeds of papaya
5 Dhaniya powder Mixing cow dung, donkey dung or horse gung powder
6 Juice Adding non permitted colors and additives, mixing water
7 Besan Mixing of flour of wheat or maize
8 Sweets Adding harmful coolers, use of improper hygienic
techniques when cooking
9 Chilli powder Adding brick powder
10 Tea leaves Adding used tea leaves
 Prevention of Food Adulteration Act: Prevention of Food
Adulteration Act pawed by Parliament of India in 1954
Objectives of the Act:
(1) To make prevision for the same prevention of
adulteration of food.
(2) To ensure supply of pure and wholesome food to the
consumers and to protect them fraudulent trade
practices .
(3) To prevent import, manufacturers, sale or
distribution of adulterated and misbranded food.
Under this Act, food laboratories have been
established and food inspectors have been appointed
.
 Functions of food laboratories
Analysis of samples sent by the food
inspectors.
Fixation of standards and quality control
parameters for food articles.
Duties of food inspectors:
 To inspect establishment for license for
manufacture on sale of food items , and satisfy
that the conditions and provisions of the Act
are compiled with.
To process the sale of food and send to food
laboratory.
To make enquiries on receipt of complaints
about the quality of food and conduct
inspection accordingly.
Under this Act, for cases of proven food a
minimum imprisonment of 6 months with a
minimum fine of Ra, one thousand is
envisaged.
Precaution in selection, preparation and storage of food:
( A) Precaution in selection of food: During selection of food,
following precautions should be kept in mind-
 Selection of food substances should be done as per nutritional needs
of the person.
 Such type of food items should be selected those contain all the
nutrients in appropriate proportion for proper growth and
development, and as per requirement of body.
 Likes and dislikes of the users should also be kept in mind. Avoid to
purchase spices and condiments in powder form from the market as
these may be adulterated.
 In the diet, green leafy vegetables, pulses, other vegetables, fruits
etc. should be included in adequate amount.
 Only fresh and nutritious food items should be used.
 As far as possible, priority should be given to the seasonal
vegetables and fruits, and locally available food substances.
(B)Precaution in preparation of food:
 Complete hygiene should be maintained.
 Appropriate technique for cooking should be used.
 Appropriate quantity of water should be used for cooking
vegetables, pulses etc. Do not discard cooking water.
 Avoid to use spices and condiment excessively.
(C)Precaution in storage of food:
 For storage of food, appropriate preservation technique
should be used as per nature of the food.
 During storage, proper precautions should be taken to
prevent the food items from being contaminated.
 After storage, food items should be used only after
proper inspection.
Thank you