Methods Of Cooking 11-06-2023.pptx bscnursing

Methods of cooking

1. Methods Of Cooking Cooking of food is an art, it requires thought,care,skill a nd planning. There are various methods of cooking food, each one having its own advantages and disadvantage s

2. Boiling Boiling is the cooking of food in a liquid (water,milk,stock or broth) The food is brought in direct contact with the boiling water. This requires to use vessel should be suited to the quantity of food being cooked. Green leafy vegetables should be boiled rapidly to preserve their color but carrots,potates & turnips should be boiled gently to preserve their shapes. Always add the vegetables into boiling water to save loss of nutrients.

3. Advantages It is a simple method and does not required special skill & equipments Uniform cooking can be achieved . Boiled food is easily digest. Disadvantages While boiling water soluble nutrients are lost in the water. The taste of boiled food is bland. Continuous boiling leads to damage in the structure & texture of food. Food examples- Vegetables ,rice ,dhal pasta, root vegetables .

4. Steaming It is method of 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. Food examples- Idli,custered,fruits & vegetables ,dhokla,momos etc Advantages – Chances of burning are less. Texture of food is better ,cooking time is less. Nutrient loss is minimized . Food is easy to digest,colour ,flavor is retained. steamed food are good for young children ,sick people

5. Disadvantages – This method is required steaming equipments. Green vegetables are not suitable for steaming. Stewing It refers to the simmering of food in a pan with a tight –fitting lid using small amount of liquid to cover only half portion of the food. This is a slow method of cooking.(temp.80- 90 C) Food examples- vegetables ,meat, root vegetables,apple,legumes. Advantages – Loss of nutrient is avoided. Flavor is retained.

6. Moist Heat Dry Heat Boiling Baking Steaming Grilling Stewing Toasting/ Roasting Blanching Sautéing Poaching Frying

7. Pressure Cooking Pressure cooking is the process of cooking in a special utensil which allows cooking with a lot of steam under pressure. The steam produced is trapped inside the cooker thus increases the pressure & temperature above 100 oC.Once the pressure cooker develops optimum pressure the excess steam is released through the weight kept on its lid. Advantages – Pressure cooker kills all bacteria hence the food is safe & hygienic . The food gets cooked faster & save the fuel. Disadvantage- If food is cooked for a very long ,it losses its texture and may even burn. Food examples –rice,pulses,meat,potatoes,roots,beans,peas etc

8. Dry H eat Methods Baking In this method ,the food gets cooked in an oven or oven-like appliance by dry heat. The temperature range is 120-260 C During baking the moisture within the food is converted to steam. Advantages – Unique baked flavor & food become light & fluffy. Certain foods can be prepared only by this method. Uniform & bulk cooking can be achieved. Disadvantages- Special equipment is required. Baking skills are necessary to obtain a ideal product. Food examples – Cakes, custards ,bread ,buns,biscuits,pastries,meat etc.

9. Roasting Roasting is the cooking of food using dry heat . This may include cooking in an oven or over an open flame. Normally the food is placed in a roasting pan. Advantages- It is a quick method of cooking . It improves the appearance, flavor & texture of the food. Spices are easily powdered if they are first roasted. It reduces the moisture content of the food & improves the shelf life of the product. Disadvantage- Constant attention is required. Denatures proteins . Food examples - ground nuts.spices.chappaties,sweet -corn,papads.oil seeds

10. Toasting This is the method where food is kept between two heated elements to facilities browning on both sides. Advantages- This is an easy & quick method. Flavor can be improved. Disadvantages- Special equipments is required. Careful monitoring is needed to prevent charring. Food examples- slices of bread etc.

11. Grilling Grilling is the cooking of food using a direct heat. There are several sources of dry heat that may be used for grilling – charcoal,wood,gas,electric heated grills. Grilling is cooking over a glowing fire. The food is supported on an iron grid over the fire. The grill bars are brushed with oil to prevent food sticking. Advantages- Giving nice flavor, taste & appearance to the food. Minimum fat is used.

12. Frying Frying is the cooking of food in heated oil or fat. It is a quick method of cooking by dry heat ,fried food having a crisp texture. There are several different methods of frying. Stir – frying- A frying pan is used to cook food at a very high temperature, in a thin layer of fat. The food is fried very quickly. Ex- veggies. Deep –fat frying- When the food is totally immersed in hot oil/ghee are called deep fat frying. Avoid using the same fat again.Ex- Samosas,chips,papads ,puri,pakodas etc. Shallow –fat frying- A shallow pan is filled with a layer of fat & food should cover about one – third portion in fat Ex- cutlets,tikkes etc.

13. Advantages – Fried food has longer life than food cooked with other method. Fried foods are more palatable. Disadvantages- Fried foods are not easily digested. They are high in calories. Excess consumption of fried foods are bad for health.

14. Air fryer cooking Air fryers are kitchen appliances that fry food by circulating hot air around the food .Air fryer requires less fat then deep fat frying (750 ml oil for deep frying /air frying needed only 15ml ) This appliance makes use of high temperature that are evenly circulated within the unit to bake, grill or fry almost anything without affecting quality. Advantages- Amount of calories are very less. It is more versatile we can bake,broil,roast,grill.stir fry It is space saver, easy to use & easy to clean. Air fryer have small capacities so it is perfect for busy parents, seniors, college students, singles,& people who don’t like cooking

15. Solar cooking Solar cooking is a very simple technique that makes use of sunlight which is a nonconventional source of energy .It consist of well- insulated box painted with black color. Advantages – Do not requires special skill. Cost effective Original flavor of food is retained. Minimum loss of nutrients. It keeps food hot for a long time. Disadvantages- Special equipment needed. Slow cooking process. Cannot be used in rainy season, are evening & in night.

16. Microwave Cooking Microwaves are electromagnetic waves of radiant energy . It can be used effectively for reheating of foods. Advantages- It is quick method & 10 times faster then the conventional method. The loss of nutrients is minimized. It cooked quickly with little or no water . Disadvantages- Baked foods do not get a brown surface.