Cookery rules and preservation of nutrients

this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees

1. Cookery rules & preservation of nutrients 16immo19 k.manisai

2. What is cooking? Definition:- Its an art, technology and craft of preparing food with use of heat In simpler terms its preparing food with heat or fire. It’s a method of transfering heat energy from heat source to food material Phylogenitic analysis suggests that human ancestors may have invented cooking as far back as 1.8 to 2.3 million years ago

3. Principles of cooking:- 1)conduction 2)convection 3)radiation

4. Conduction :- transfer of heat occurs through direct physical contact Metals are good conductors of heat Ex:- heating pan

5. Convection and radiation:- Boiling water is best example of convection As heat water at the bottom moves up due to less density and cold water moves down due to high density when heat is radiated it travels in straight lines and object in its path becomes heated Grilling is the best ex:

6. Why cooking is done? Tastes better Makes food easier to chew Makes digestion more efficient Takes less energy to digest Improves nutritional quality( avadin ) Kills microorganisms Inactivates enzymes Improves absorption For appearance (some foods cannot eaten raw) Lasts longer According to recent studies:- chimpanzees spends more than six hours a day simply chewing their food Pythons found to use less energy after eating cooked meat than raw meat Cooked or raw food has same amount of Ca , Mn,Mg,Fe,Zn except potassium

7. Methods of cooking and serving:- Methods of cooking Combination Moist heat Dry heat

8. Dry heat cooking method includes:- Broiling (Air) Grilling (Air) Roasting (Air) Baking (Air) Sauteing (fat) Pan frying (fat) Deep-frying (fat) Moist heat method includes:- Poaching (water or liquid) Simmering (water or liquid) Boiling (water or liquid) Steaming (water or liquid) Combination methods includes:- Braising (fat and then liquid) stewing (fat and then liquid)

9. Broling :- here food is cooked using radiant energy both above and below the grill. Grilling:- similar to broling but cooked by heat coming beneath the cooking surface. Roasting & baking:- also called Dry frying does not require any addition of oil, cooks food from melted fat that runs from the food when it is heated. both are almost similar, requires hot air to cook Sauteing :- requires less oil to cook & involves stirring of food Similar to stir fry as stir fry requires a wok Pan frying/shallow frying:- cooking food with very little oil i.e ; up to base of pan Deep frying :- food cooking in amount of fat or oil sufficient to cover it completely

10. Poaching:- it’s a method of cooking technique that involves cooking by submerging food in water at low temp.. ex:- boiling eggs Simmering:- is a method of cooking in water at temp.. Below boiling point and above poaching temp.. Boiling:- Cooking food in liquid at 100 degrees of temperature Food gets cooked properly when its bubble vigorously Steaming:- Food is being cooked with the help of steam or watervapour produced by boiling water.

11. Braising:- it’s a method of cooking in which first food is browned using fat and then liquid is added and simmered Stewing:- similar to braising but generally used to cook smaller pieces of meat in less time

12. Serving food:- Never leave meat, poultry, eggs, fish(raw or cooked) at room temperature for more than 2 hours. If temp.. Outside is more than 32degree celsi .. Then refrigerate within 1 hour. Store leftovers in small, shallow containers to cool rapidly. Do not reheat food that is contaminated. Reheating does not make it safe. If you are not sure how long a food has been in the refrigerator, throw it out. If you are not sure whether a food is safe, throw it out. always clean utensils and dishes properly use hotboxes to pack the food so that it last long for fresh

13. Safe food handling, Storage of food:-- Buy vegetables whole. Leaving leaves on and stalks in allows vitamin C to migrate to the edible parts of the plant. Cook foods in the minimum amount of water, or steam them. use this mineral-rich water.(stock) Avoid high cooking temperatures and long heat exposure. Do not allow food to stand for long periods at room temperature. Do not store food in warm places. Do not soak vegetables for long periods. Do not peel fruit or vegetables

14. Preserving the nutrients of food with proper care:- Parboiled, or converted, white rice is more nutritious than regular white rice. Dark green leafy vegetables and deep-yellow vegetables have more vitamin A than lighter- colored ones. Cooked vegetables that are reheated after being kept in the refrigerator for two or three days lose more than half their vitamin C.  Except for pineapples, fruits ripened on the plant and in the sun have more vitamin C than those picked green.  In general, the longer food is stored in the refrigerator, freezer or cupboard, the greater the nutrient losses. Orange juice can be kept refrigerated in a covered container for several days before any vitamin C is lost. The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. if food is cooked in water, add it to a small amount of boiling water, cover the pot and cook it rapidly

15. Safe food handling:- Don't wash rice before cooking it. The smaller the pieces food is cut into, the greater the chances of losing nutrients. On the other hand, small pieces mean faster cooking. If possible, delay cutting up fruits and vegetables. do not cook green vegetables with baking soda since it destroys thiamin and vitamin C. Cooking in iron pots can destroy some vitamin C, but it can also add nutritious iron to the food, especially if the food is acidic. Cooking utensils made of glass, stainless steel, aluminum or enamel or lined with a nonstick coating have no effect on nutrient content. The longer meat is roasted, the more thiamin B1 is lost.

16. Toxicity:- May occurs due to not cooking food thoroughly Due to infections from exterior Improper storage of food Keeeping cooked foods unrefrigerated for long time Food touched by ill

17. Food preservation and its methods:- Food preservation  is to prevent the growth of bacteria, fungi, and  other micro-organisms as well as slowing the oxidation of fats that cause rancidity. Modern methods includes :- Pasteurization Vaccum packing Irradiation Biopreservation Cryopreservaation etc.. Traditional methods includes:- Drying Cooling Boiling Salting sugaring Smoking Pickling Lye Canning Jellying Jugging burial

18. Drying:- vegetables and fruits are naturally dried by the sun this will prevent decomposition of fruits and vegetables Cooling:- Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. Boiling :- Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them. Salting:- Salting or curing draws moisture from a substance by osmosis.

19. Sugaring:- Sugar is used to preserve fruits, either in an antimicrobial  syrup with fruit such as apples, pears,  peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. Sugar tends to draw water from the microbes ( plasmolysis ). Smoking:- smoking is used to lengthen the shelf life period of perishable food items it is achieved by exposing food to smoke by burying plant materials

20. Pickling:- Pickling is a method of preserving food in an edible, antimicrobial liquid. the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Lye:- Sodium hydroxide(lye) makes food too alkaline for bacterial growth. Canning:- Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.

21. Jellying:- Food may be preserved by cooking in   gelatin ,  agar,maize flour that solidifies to form a gel. Jugging:- Meat can be preserved by jugging. Jugging is the process of stewing the meat in a covered casserole. Burial:-  foods can be preserved in soil that is very dry and salty due to a variety of factors: lack of light, lack of oxygen, cool temperatures. Pasteurization :- is a process for preservation of liquid food applied to dairy products(liquid food). milk is heated at about 70 °C for 15–30 sec to kill the bacteria present in it and cooling it quickly to 10 °C to prevent the remaining bacteria from growing.

22. Vaccum packing:- stores food in a vacuum environment, usually in an air-tight bag or bottle, commonly used for storing nuts to reduce loss of flavor from oxidization.  Irradiation :- of food is the exposure of food to ionizing radiation. (alpha and beta)Treatment effects include killing bacteria, and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. Biopreservation  is the use of natural or controlled antimicrobials as a way of preserving food especially utilizing lactic acid bacteria (LAB) .

23. Food additives:- Food additives  are substances added to food to preserve  flavor  or enhance its taste and appearance. Functions :- it mantains quality and freshness Prolong shelf life period Compensate vitamin, mineral deficiency and provide nutrition Aids in processing and preparation of foods (adds vit ..lost during processing) A small percentage of people are sensitive to some food additives.

24. Acidulents :-   confer acid taste. it include vinegar, citric acid, tartaric acid,  malic acid,  fumaric acid, and lactic acid. Acidity regulators:-   are used for controlling the pH of foods for stability . Anticaking agents:-   prevents powders such as milk powder from caking. Antifoaming and foaming agents:- Anti foaming reduce or prevent foaming in foods. Foaming agents do the reverse. Antioxidants:- such as vitamin C are preservatives by inhibiting the degradation of food by oxygen. Bulking agents:- such as starch increase the bulk of a food without affecting its taste. Food coloring:-  Colorings are added to food to replace colors lost or to make food look more attractive. Color retention agents :- are used to preserve a food's existing color. Emulsifiers:- allow water and oils to remain mixed together in an emulsion. Flavors :- gives food a particular taste or smell. Glazing agents:-  provide a shiny appearance or protective coating to foods. Humectants:-   prevent foods from drying out. Sweeteners:-  added to foods for flavoring,to keep the calories low.   Thickeners:- increase its viscosity without changing its other properties. Raising agents :- increases volume of food through use of gases.

25. Facts about food additives:- Artificial food color is suspected of causing increased hyperactivity in children. dye Yellow No. 5 has been thought to worsen asthma symptoms. FDA Red Dye No. 2 after some studies found that large doses could cause cancer in rats.

26. Food adulteration

27. Examples of food adulteration:- milk which containts added water ghee which contains any added matter not exclusively derived from milk fat mixture of two or more edible oils as an edible oil any article of food which contains any artificial sweetener beyond the prescribed limit turmeric containing any foreign substance dahi or curd not made out of milk milk or milk products containing constituents other than of milk

28. Food adulteration:- Adulterated food  is impure, unsafe, food. Adulteration  usually refers to mixing other matter of an inferior and sometimes harmful quality with food or drink intended to be sold. As a result food or drink becomes unfit for human consumption. Reasons for food adulteration:- sellers want profit Increase of food production To preserve food for economic activities To earn money in less time To make food look more fresh and natural

29. Prevention of food adulteration act,1954:- Objective:- to protect public from poisnous and harmful tools To protect the interests of consumers by eliminating fraudulent practices Functions:- To analyse the samples of food sent by any authorised officer   Penalities :- Guilt will be punished with imprisonment for a term six months to 3 years and with fine upto one thousand rupees

30. Preparation of bevarages :-

31. Mango cocktail Ingredients:- 60 ml vodka,60 gm fresh mangoes,6-8 fresh mint leaves,1-inch ginger,20 ml sweet and sour syrup,15 ml lime juice,1 mint sprig to garnish.  Method Add the vodka, fresh mangoes, mint leaves, ginger, lime juice, sweet and sour along with a few ice cubes in a blender. Blend until well combined. Pour it in a margarita glass and serve frozen garnished with a mint sprig.

32. Classic Sangria A popular wine cocktail, Sangria is fruity and fancy. It is known to have originated in Spain. Ingredients:- Glass: AP wine,Cut fruits (apples, orange, mint & fruits in season),75ml Red wine,15ml orange wine - to soak fruits,Top with 7Up,Garnish: mint sprigs Method Add the cut fruits in the glass. Pour in the red wine, orange wine, ice & top with 7Up/Sprite. Garnish with fresh mint.