Different

Methods
of Cooking and
Precautions to
be Taken
Different Methods of Cooking

There are numerous methods in

which food can be eaten. Let’s take
a look at some ways in which they
are cooked, eaten and the
precautions one has to follow in
each case.
Food eaten raw/ uncooked

Some vegetables like cucumber,

tomato, radish, celery, cabbage
are eaten raw. They may also be
cooked.

Most fruits are eaten uncooked.

Did you know?

Raw food provides the body

roughage and Vitamin C, which
is sometimes lost when cooked.
Precautions to be taken while eating raw/uncooked food

Care should be taken to wash the

raw vegetables/ fruit thoroughly
before cutting and eating them.
Avoid washing the vegetables and
fruits after chopping as it removes
some water soluble nutrients.
Cut fruit/ vegetables kept
uncovered or sold in unhygienic
places are best avoided.
Cooking by boiling

Rice and other cereals, lentils,

pulses and certain vegetables
like corn, potato, pumpkin and
carrot are boiled. Such food is
made soft and easy to digest by
cooking it in adequate quantity
of water.
Precautions to be taken for cooking by boiling

Care should enough as overcooking destroys the nutrients in

the food. Overcooking also makes the food lose its shape,
colour and taste.

The excess waterbethat remains

taken to cook just
is full of nutrients and can be
added to soups, dal, and not thrown away.

Food should always be boiled in a container with a lid.

Food gets boiled faster and fuel used for cooking is saved.
Cooking by steaming

Steaming is a healthy
way of cooking as
nutrients are
preserved.

Idlis, dhoklas, momos etc.

Vegetables, meat and
are cooked in a closed
other ingredients can be
vessel which uses steam
cooked by steaming too.
or water vapour to cook.
Precautions to be taken for cooking by steaming

One must ensure that

there is adequate water to
generate steam, otherwise
food will get burnt.

Care should be taken to

steam for the right amount The lid of the vessel should
of time as overcooking be opened carefully after
makes the food lose its the pressure of the steam
shape, colour and taste. has reduced.
Cooking by frying

Chips, puris, vadas, samosas,

kachoris, pakodas, jalebis,
gulab jamoons and a host of
other stuff are cooked by
frying in hot oil/ ghee.

Fried food is usually tasty and

tempting. Some kinds of food
be taken to cook just
that are fried remain fresh for a
long time.
Precautions to be taken for cooking by frying

The ingredients must be

gently added to the oil to
ensure that the hot oil
does not splash.

Care should be taken to

wear cotton clothes while The excess oil from fried
frying as synthetic clothes food can be wiped away
can catch fire easily. with paper tissues.
Cooking by roasting/ baking

Pastries, types of bread and Roasting and baking help the

chapatis, certain vegetables, nuts food retain their nutrients.
are cooked directly over fire or in a Roasting and baking may take
pan kept on a flame (roasting) or in time depending on the food
the dry heat of an oven (baking). being cooked.
Precautions to be taken for cooking by roasting/ baking

Carbonising

Care should be taken to roast/

bake for the right amount of time Excess roasting/ baking causes
as overcooking burns the food blackening of food called
robbing it of its taste and carbonising, which is unhealthy.
appearance.
Thank
You