cookery rules.pptx

NUTRITION

1. COOKERY RULES & PRESERVATION OF NUTRIENTS

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 human ancestors may have invented cooking as far back as 1.8 to 2.3 million years ago

3. Food become safe for consumption after it is cooked above 40 degree. After cooking palatability and quality of food increases. Cooking facilitates and fastens the digestion process. Cooked food is absorbed by the digestive system and assimilated by the body. Increases availability of nutrients e.g. in raw egg, avidin binds biotin making it unavailable to the body. Cooking introduces variety in food by cooking same ingredient in many different ways and methods. Cooking increases the shelf life of food. Moderate heating improves the biological value of proteins, but prolonged heating can denature the proteins thus will not be available to the body.

4. 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

5. In cooking there is a transfer of energy from a heat source to food and this energy alters the food molecules, Heat brings about chemical, physical and microbiological changes. In kitchen, mainly 3 types of devices are used to cook food: Stovetop Conventional oven Microwave oven

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

7. 1) CONDUCTION METHOD: Heat transfer through direct contact. When cooking on the stovetop, the heat from the flame or electric grill is applied directly to the fry pan to cook food. Most pans are made up of cooper and aluminum, that conduct heat very efficiently and do not melt on stovetop .

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

9. 2) CONVECTION METHOD: In this method, heat transfer through a fluid. The fluid can be liquid or gas and even in case convection oven it may be air. An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizza, cakes, and other baked foods.

10. 3) RADIATION: In this heat is transferred using electromagnetic radiations. A microwave oven uses strong radio waves which are very weak and not hot. Microwave ovens work by spinning water, fat, sugars and oil inside the food. This causes friction, which then heats the food and cooks it from the inside.

11. 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:

12. 3) ELECTRONIC HEAT TRANSFER: Microwave ovens have magnetron fitted in it which converts electric currents to microwaves that are similar to light or radio waves . This energy is focused towards the food to be cooked.

13. Methods of cooking and serving:- Met hods of cooking Combination Moist heat

14. 1. MOIST HEAT METHOD: Boiling Stewing Simmering Steaming Pauch Blanch DRY HEAT METHOD COMBINED METHOD

15. In this method the heat is conducted to the food product by water (liquid) or steam. I. BOILING: Boiling means cooking food in a rapidly bubbling liquid. Some vegetables such as roots and tubers, pulses, cereals are cooked by boiling. The high temperature would cause protein to toughen and rapid bubbling would break up delicate products.

16. Boiling

17.  ADVANTAGES : It is an easy method of cooking. It saves time and fuel. Boiled food is easily digestible. DISADVANTAGES: The high temperature would cause protein foods and toughen and the rapid boiling would break up duplicate products. Rapid boiling does not cook the food faster. It may effects the flavor, color and appearance of food. Some valuable nutrients may be lost when the cooking water is discarded.

18. 2) SIMMERIN G : It means to cook in a small amount of liquid that is bubbling very gently. Most foods are meat, pulses and dried vegetables are cooked by this method. They are cooked for a longer period to make them tender and digestible. ADVANTAGES: Stewed foods are nourishing because nutrients and soluble vitamins pass in to water that served as gravy. It enhance the taste and flavor of food. DISADVANTAGES: It is slow process. Vitamin C is destroyed by slow process.

19. simmering

20. 3 ) STEWING: Simmering and stewing are almost one and the same. Solid food is cooked is liquid and served with gravy. Carrot, potatoes and meat can be cooked by stewing. Food is cut into even size pieces and the heavy based sauce pan with a suitable lid is used. ADVANTAGE: Food is nourishing since it is cooked in covered pan. Almost all nutrients are retained as gravy which is served also.

21. Stewing

22. 4) POACH: It means to cook in a small amount of hot liquid that is not actually boiling. Undesired odors and flavors are eliminated by this method. Soft foods are cooked by this method, e.g. fish, egg etc. 5) BLANCH: Green beans, broccoli, fruits, and other green vegetables are cooked by blanching. It is the process where the food items are plunged into boiling water for a short period of time and then removed and placed under cold running water to stop the process of cooking. It maintains the nutritive value of the food and the natural color of the food item.

23. P OACHING

24. BLANCHING

25. 6 ) ST E AMING: By this method food is cooked by directly exposing to steam. In quantity cooking, this usually done in special steam cooker and also can be done on rack above boiling water. 7) COOKING BY PRESSURE COOKERS: Pressure cooker holds steam under process. Cooking time must be carefully controlled to avoid overcooking. ADVANTAGES: The food gets cooked faster than otherwise. It saves time and fuel. Prepared food is nutritious. The food retain its nutrients and flavor.

26. Steaming

27. 1. Roasting and baking Broiling Grilling Sauté Frying Pan frying Deep frying

28. 1) ROASTING AND BAKING: In this method heat is transferred by convection method. Cakes, cookies, biscuits etc. are cooked by this method. Roasting usually applies to meat and poultry. Baking applies to bread, pastries and cakes and cookies. Fish could also be baked. Cooking uncovered is essential to roasting. Covering holds in steam, which changes the process from dry to heat cooking. Roasting can be done in 3 different equipments: Spit roasting Oven roasting Pot roasting.

29. Roasting

30. Baking

31. 2 ) BR O ILING: In broiling radiant heat comes from above. Food is placed on a pre heated metal grate. Harder meat, poultry fish and few vegetable items are cooked by broiling. RULES FOR BROILING: Turn the heat on full. cooking temperature is controlled by moving the rack nearer and further from the heat source. Preheat the broiler. Dip the food item in oil to prevent sticking and minimize drying. Turn the food only once to cook from both sides and to avoid over handling. Use lower heat for larger and thicker items and higher heat for thinner pieces.

32. Broiling

33. 3) Grilling: Heat is used from below. It is done on an open grid over heat sources which may be charcoal, an electric element or gas method. Meat kebab & cheese are cooked by grilling method. 4) SAUTE: In this small amount of oil is used. High heat is applied. Vegetable oil such as olive oil is used. Butter is not used due to its smoke point.

34. Grilling

35. SAUTE

36. 5 ) F R YING: It is a dry heat cooking method as water is not used in this method. It involves cooking of food item in oil or other edible fats such as vegetable oil, olive oil, ghee etc. The items are cooked faster and get browned. Pan frying: Frying means to cook in moderate amount of fat in a pan over a moderate heat. The amount of fat used depends on the food being cooked. It is done over low heat than sauteing, because larger pieces are being cooked.

37. Frying: shallow frying & deep frying

38. Deep frying: it means to cook food submerged in hot fat. Many foods are dipped in a butter before frying. This forms a protective coating between food and fat and helps give the product crispness, color, flavor.

39. BRAISING: This method is a combination of dry heat and moist heat. Firstly an item is cooked by dry heat to ensure proper caramelization. Then liquid is added and simmer it until it becomes soft and tender. It is useful for tougher pieces of meat . stewing (fat and then liquid)

40. BRAISING

41. Barbecuing Barbecuing  techniques  include smoking, roasting, and  grilling . The  technique  for which it is named involves  cooking  using smoke at low temperatures and long cooking  times (several hours).  Grilling  is done over direct, dry heat, usually over a hot fire for a few minutes.

42. Barbequing The food is usually marinated with spices and tenderizers before it is cooked.

43. BASTING Basting  is a  cooking technique  that involves  cooking  meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to  cook , then periodically coated with the juice.

44. Basting

45. 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)

46. 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.

47. 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

48. The END

49. Servin g 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

50. 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

51. Preserving the nutrients of food with Proper care Brown R ice 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.

52. 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

53. 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.

54. 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

55. 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 Smok i ng Pickling Lye Canning Jellying Jugging burial

56. 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.

57. 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

58. 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.

59. 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.

60. 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) .

61. 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.

62. 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.

63. 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.

64. Foo d adulteration

65. 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 

66. 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

67. Preventio n o f foo d 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

68. Preparation of bevarages:-

69. Mang o 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.

70. C l ass i c S a ng r i a 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.

71. Ingredients 500 g baby potatoes 4 Tbsp oil 1 tsp cumin seeds/ jeera 1/4 tsp asafoetida/ hing 1 tsp dry mango powder/ amchoor Salt to taste Tbsp lemon juice Tbsp fresh coriander, chopped Method Par boil the potatoes and peel them. Keep aside. Dry roast the ingredients for the masala till slightly brown and fragrant. Cool and grind to make a slightly coarse powder. Keep aside. Heat oil in a pan. When the oil is hot, add cumin seeds and hing. Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides. Add the ground masala, dry mango powder and salt and fry for 3-4 minutes on low heat. Sprinkle lemon juice and coriander and mix well. Serve hot with chapati or paratha ( MASALA BABY POTATO)