Methods of cooking.pptx

ppt

1. GOOD MORNING GOOD MORNING

2. METHODS OF COOKING SEAT NO : 25058

3. Introduction Cooking is an art. It is linked with the dietary habit and cultural pattern of people. Almost all food consumed today need some of cooking and processing before they are fit for serving and consumption. The nutrient we receive from meal we consume, depend to a large extent on cooking and processing practice which are been used.

4. Definition of cooking “ Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food .”

5. Methods of cooking MOIST HEAT METHOD - In this method the heat is conducted to the food product by water or steam. 1) Boiling - Boiling means cooking food in rapid bubbling liquid Cooking in water at 100 degree Celsius is called boiling Some of vegetables such as root and tuber, pulses are cooked by boiling.

6. 2) Simmering – Cooking below boiling point of 85 degree celsius called as simmering. Meat and fish are best cooked by simmering at high temperature, the fiber of meat are hardened. 3) Stewing – The method differs from boiling method comparatively smaller amount of liquid used for prolong low degree of heat is applied

7. 4) Poach – It means to cooked in small amount of hot liquid that is not actually boiling undesired orders and flavors are eliminated by this methods examples are fish and eggs 5) Blanch – It is process where food items are plunged into boiling water for a short period of time and then removed and placed under the cold water

8. 6) Steaming – The principle is employed in pressure cooker in which the food is cooked by the direct steam. DRY HEAT METHOD – 1) Roasting and Baking – Food is smeared with the little fat and exposed directly to the heat or flame Chicken or tender mutton may be cooked by this method. It is also called Barbeque.

9. 2) Broiling – Broiling radiant heat come from above food is placed on the pre heated metal grate poultry product and few vegetables are cooked 3) Grilling – It is a cooking by direct dry heat it can be done by either in a grill or direct on flame it is very quick method of cooking

10. 4) Sauté – In this small amount of oil is used high heat is applied vegetable oil such as olive oil is used. 5) Frying – It involves cooking of food items in oil or other edible fats such as vegetable oil, olive oil, ghee etc.

11. COMBINED METHOD – 1) Braising – This method is combination of dry heat and moist heat firstly item is cooked by dry heat then liquid is added and simmer until it become soft and tender.

12. Conclusion In this new generation, methods of cooking are more detectable, people with various cultures are exploring new and healthy methods of cooking. Various methods of cooking can provide desirable taste as well as completing nutritional value of food. Methods and techniques are ways to understand the use of food and kitchen tools, along with food safety and the cost of food to make that meal.

13. BIBLIOGRAPHY DARSHAN SOHI “TEXTBOOK OF NUTRITION AND THERAPEUTIC DIET” 2 nd EDITION NEW DELHI JAYPEE BROTHER PUBLISHER; 2018 PAGE NO. 122-123 I CLEMENT, “TEXTBOOK OF NUTRITION AND BIOCHEMISTRY” NEW DELHI: JAYPEE BROTHER PUBLISHER; 2015 PAGE NO. 147-184 TK INDRANI, “NUTRITION & THERAPEUTIC DIET”. 2 nd EDITION NEW DELHI: JAYPEE BROTHER PUBLISHER; 2015 PAGE NO. 143-150 DARSHAN SOHI “TEXTBOOK OF NUTRITION” 2 nd EDITION JALANDHAR CITY: PEE VEE PUBLISHER; 2013 PAGE NO. 215-216 https:// www.slideshare.net

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