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  • Method Cooking

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    Made Sugiani
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    The document discusses different methods of cooking, including moist methods like boiling, dry methods like baking, and cooking in hot fat like frying. It explains that cooking food improves flavor and appeal, kills microorganisms making it safer to eat, makes food easier to chew and digest, enables better nutrient absorption, and destroys enzymes that cause spoilage. The main types of cooking covered are moist heat methods like boiling, which involves cooking food in a liquid at 100 degrees Celsius until it bubbles; dry heat methods without water like baking; and cooking food in hot oil or fat like frying.

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    method cooking

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    The document discusses different methods of cooking, including moist methods like boiling, dry methods like baking, and cooking in hot fat like frying. It explains that cooking food improves flavor and appeal, kills microorganisms making it safer to eat, makes food easier to chew and digest, enables better nutrient absorption, and destroys enzymes that cause spoilage. The main types of cooking covered are moist heat methods like boiling, which involves cooking food in a liquid at 100 degrees Celsius until it bubbles; dry heat methods without water like baking; and cooking food in hot oil or fat like frying.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views2 pages

    Method Cooking

    Uploaded by

    Made Sugiani
    The document discusses different methods of cooking, including moist methods like boiling, dry methods like baking, and cooking in hot fat like frying. It explains that cooking food improves flavor and appeal, kills microorganisms making it safer to eat, makes food easier to chew and digest, enables better nutrient absorption, and destroys enzymes that cause spoilage. The main types of cooking covered are moist heat methods like boiling, which involves cooking food in a liquid at 100 degrees Celsius until it bubbles; dry heat methods without water like baking; and cooking food in hot oil or fat like frying.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Ni Made Sugiani (07)

    MTB/C

    METHODS OF COOKING
     Objectives :
    - Explain why food id cooker
    - List the different methods of cooking : moist methods of cooking, dry methods of
    cooking and cooking in hot fat.
    - Describe their basic principles of each individual method.
    - Compare the advantages and disadvantages of each cooking method.
    - List the common dishes cooker using each cooking method.

     Key Words :
    Flavour Chew Steam

    Micro-organisms Fry Enzymes

    Digestible Bake Boil

    Shelf-life Microwave Quality

    Prolongs Fuel Drained

    Moist Heat Retains Burnt

     Why do we Cook Food ?


    - Improve flavour and appeal of food
    - Makes food safe for rating as it kills micro-organisms
    - Makes food easier to chew and more digestible
    - Enables better absorption of the nutrients
    - Destroys some of the enzymes which cause food to spoil. It this prolongs the shelf
    life of food and maintains its quality

     Types Of Cooking

    Methods Of
    Cooking

    Moist Heat Hot Fat


    ( Has water ) ( Used oil )

    Dry Heat

    ( No water )
     Moist Heat Methods

    1. Boiling :
     Involves cooking the food in a liquid at 100 degrees
     The food gas reached boiling point when it starts to bubble vigorously
    Common Dishes : Bubur chacha, lontong, wan ton soup and chicken curry

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