Cookery Rules and Preservation of Nutrients.pptx

Cookery Rules and Preservation of Nutrients.pptx

1. Cookery Rules and Preservation of Nutrients

2. INTRODUCTION Cooking is an art which is linked with dietary habits and cultural pattern of people. It is the skill of preparing the food fit for consumption by combining, mixing and heating ingredients. It meets all the nutritional needs of an individual. It provides a new flavor and hence stimulates digestive juices and increase appetite.

3. DEFINITION Cooking is the process of transfer of heat into food items to make them more palatable, easily digestible and improve their bacteriological and tasteful aspect.

4. BENEFITS OF COOKING FOOD

5. PALATABILITY OF FOOD INCREASES

6. EASILY DIGESTABLE

7. STERILIZES FOOD BY KILLING PATHOGENS

8. SHELF LIFE OF FOOD IS INCREASED

9. LENDS A FLAVOR

10. INTRODUCES VARIETY OF FOODS

11. IMPROVES QUALITY OF FOOD

12. Moderate heating

13. BASIC PRINCIPLES OF COOKING Embrace the new variety Cook and eat mindfully and responsibly Cook more often Eat more whole foods Favor the healthy fats Eat more plants Cook Seasonally and when possible locally Learn new cooking techniques Buy the best Ingredients

14. METHODS OF ENERGY TRANSFER FOR COOKING FOOD

15. CONDUCTION In this method, heat transfers through direct contact. When cooking on the stove top the heat from the flame or electric grill is applied directly to the frying pan to cook food it requires flipping. Wood is a poor conductor of heat.

16. CONVECTION In this method, heat transfer is through the fluid. The fluid can be liquid or gas and in case of convection oven it may even be air. The oven gets hot by electric coils or flames. The air inside is warmed to desired temperature and as a result cooks food from all directions. The method of heat is required for pizza, cake and buns etc

17. RADIATION In this method the heat is transferred through electromagnetic radiations. In a microwave oven strong radio waves are used which are very weak and not hot. These are used for melting fat, sugars, oils& heating

18. Electronic Heat Transfer In this method specially designed microwave ovens or electronic ranges are used for cooking food. Microwave ovens have magnetron fitted in it which converts electric currents to microwave. The energy is focused on food to be cooked.