Aims and

Objectives of
cooking
 The aim or intention of cooking is to see that
the food cooked undergoes a physical and at

AIM
times chemical changes and that the end result
is edible and acceptable.
They are :

Retains ,
Easy to Easy to Enhances nutritive and
flavouring
digest masticate flavour ingredients

01 02 03 04
Experience Education Skills Interests

Provides Kills Increases

Appealing
variety microbes shelf life
Easy to digest

1
The digestibility of a food is important
because your body can only receive a
food's health benefits if it's able to
absorb the nutrients. Some cooked
foods may provide the body with more
nutrients than their raw counterparts
because they are easier to chew and
digest
Easy to masticate

2
The process of cooking food
breaks down some of its fibers and
plant cell walls, making it easier for
mastication
Enhances flavour

3
Intensify the flavors of meat, poultry
and fish with high-heat cooking
techniques such as pan-searing, grilling
or broiling, which help to brown meat
and add flavor. Just don't overcook,
burn or char meat. Roast veggies in a
very hot (450°F) oven or grill for a
sweet, smoky flavor.
Retains , Nutritive
and Flavouring
Ingredients

Cooking lets you get maximum

nutritional value from your vegetables
and helps food retain its truest flavor
Provides variety

Food variety refers to the consumption

of a mixture of foods from the entire
range of food groups (that is,
vegetables, fruit, cereals, meat, fish and
dairy products)
These can be consumed in different
combinations by cooking them
optimally .
Appealing

6
Visually attractive foods tend to appeal
to our taste buds too.
Garnish the cooked food with chopped
cilantro to add colors to your dish.
Kills Microbes

7
Heating foods will kill all microbes –
depending on the temperature. Most
microbial cells will die at a temperature
of 100 ºC. However, some bacterial
spores will survive this and need
temperatures around 130ºC to kill them.
Increases shelf life

8
When you cook animal protein, you kill
bacteria on it that would otherwise
cause it to spoil even under
refrigeration. So yes, cooking a piece of
meat gives it a new lease on life, and
enables you to store it an additional 5 to
7 days under proper refrigeration.
Thank you