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5.methods of Cooking

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9 views

5.methods of Cooking

Uploaded by

divyavenkatesan302006
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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METHODS OF COOKING

INTRODUCTION

Food like fruits, vegetables and nuts can be eaten raw, but most
foods are cooked to bring about desirable changes. The process
of subjecting food to the action of heat is termed as cooking.
Objectives of cooking
• Cooking sterilises food Above 40 degree,
the growth of bacteria decreases rapidly.
• Cooking facilitates and hastens digestion
• food quality are improved.
• Introduces variety
• Increases availability of nutrients.
METHODS OF COOKING

• Moist heat
• Dry heat
• Combination
Boiling

Boiling is a method of cooking foods by immersing them


in in water at that temperature till the food is tender.
Merits Demerits

• Simple method • Continuous excessive


boiling leads to damage in
• Uniform cooking is the structure and texture of
food
achieved • Loss of heat
• Starch is converted into • Time consuming
soluble form. • Loss of colour
STEAMING:

It is the method cooking food in steam generated from


vigorously boiling water in a pan.
• The food to be steamed is placed in a container and is
not in direct contact with the water or liquid.
• Vegetables can also be steamed
Merits Demerits

•Texture of food is better as it


becomes light and fluffy •Steaming equipment is
•Cooking time is less and fuel required
wastage is less • This method is limited to the
preparation of selected foods
Pressure cooking

• When steam under pressure is used, the method is


known as pressure cooking and the equipment is
the pressure cooker. (100 degree)
• Cooking time can be reduced
• Rice, meat,roots, tubers etc are usually pressure
cooked.
Merits Demerits
•Cooking time is less • Knowledge of usage, care and
maintenace of cooker is required to
•Nutrient and flavour loss is prevent accidents
limited • Careful watch on the cooking time is
• Conserves fuel and time as required to prevent overcooking
• There may be mixing of flavours
different items can be cooked on
• Food can be undesirably soft
the same time
Dry heat methods

• Grilling
• Toasting
• Baking
• frying
• Roasting
Grilling

•Grilling or broiling refers to the cooking of food by


exposing it to direct heat.
• Heat is transmitted to the food through convection
currents.
Eg.corns, phulkas, chicken can be prepared by this
method
MERITS:
• Enhances flavour, appearance
and taste of the food
• It requires less time to cook
• Minimum fat is used
DEMERITS:
• Constant attention is required to
prevent charring
Toasting

• Where the food is kept between two


heated elements to facilitate browning on
both sides .bread slices are cooked by
toasting.
•MERITS: easy and quick method,flavour
improved
• DEMERITS: special equipment required
careful monitoring is needed to prevent
charring.
Baking
• food is cooked in an oven or oven like appliance by
dry heat. The temperature range maintained in an
oven is 120-260 degree.
• Bread,cake, biscuits, pastries, meat etc., are prepared
by this method.
Frying:
•Food to be cooked is brought into contact with larger
amount of hot Oil. When the food is totally immersed in
hot oil, it is called deep fat frying.
• MERITS: very quick method of cooking, this method
make the food delicious and attractive appearance to
foods, taste and texture is improved
COMBINATION OF COOKING METHODS

• BRAISING: braising is acombined method of


roasting and stewing in a pan with a tight fitting lid.
flavouring and seasoning are added and food is allowed
to cook gently food preparations prepared by
combination methods are as follows: upma- roasting
and boiling
Cutlet boiling and deep frying
• Vermicelli payasam - roasting and simmering

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