COOKING

WHAT IS COOKING?
METHODS
Cooking OF
-The process of subjecting
COOKING
foods to the action of heat.
- The practice or skill of
preparing food by
combining, mixing, and
heating ingredients.
WHY COOK?
METHODS OF
1. Improves the taste and food
quality

COOKING
2. Destruction of microorganism
3. Improves digestibility
4. Increase variety
5. Increase consumption of food
6. Increase availability of food
7. Concentration of nutrients
LIMITATIONS OF COOKING?
METHODS OFC which
1. Thiamine and Vitamin
is heat sensitive, may be lost
COOKING
during cooking. Water soluble
vitamins are leached into the
water during cooking. Vitamin
A may be reduced due to
oxidation and heat.
LIMITATIONS OF COOKING?
METHODS OF
2. Quality of protein may be
COOKING
reduced due to destruction of
certain amino acids during
cooking.
METHODS OF
COOKING
METHODS OF COOKING?
METHODS OFto the
1. Heat may be transferred
food during cooking by
COOKING
conduction, convection,
radiation or by the energy or
microwaves-electronic heat
transfer.
METHODS OF COOKING?
2. Water or steam and air or fat
METHODS OF
or combination of theses is
used as cooking media.
COOKING
3. Moist heat involves water and
steam.
4. Air or fat are used in dry heat.
5. Foods can also be cooked by
microwave.
CLASSIFICATION
OF COOKING
METHODS
CLASSIFICATION OF COOKING METHODS
MOIST HEAT: DRY HEAT:
METHODS OF
1.
2.
Boiling
Simmering
1.
2.
Roasting
Grilling/Broiling

COOKING
3.
4.
5.
Poaching
Stewing
Blanching
3.
4.
5.
Toasting
Baking
Sautéing
6. Steaming 6. Frying
7. Pressure cooking

COMBINATION METHODS
CLASSIFICATION OF COOKING METHODS
MOIST HEAT:
1. BoilingMETHODS OF
 Is cooking foods by just immersing them in water at

COOKING
100Degree Celsius and maintaining the water at that
temperature until the food is tender.
 Ex. Rice, eggs, potatoes, meat, sago and beet root.
 Boiling can be done with excess of water or with
sufficient water.
 Boiling is generally used in combination with
simmering or other methods, e.g. rice and vegetables.
Advantages and Disadvantages of Boiling
Advantages:
METHODS OF
1. The simplest method. It does not require special
skill and equipment.
COOKING
2. Soluble starches can be removed and rice grains are
separated.
3. Protein gets denatured, starch get gelatinized and
collagen get hydrolyzed.
4. Uniform cooking can be done.
Advantages and Disadvantages of Boiling

METHODS
Disadvantages:
1. Loss of nutrients
OF
COOKING
2. Loss of Colour
3. Time consuming
4. Loss of flavor and texture
CLASSIFICATION OF COOKING METHODS
MOIST HEAT:
2. SimmeringMETHODS OF
 When foods are cooked in a pan with a well fitting lid

COOKING
at temperature just below the boiling point 82-92
degrees Celsius of the liquid in which they are
immersed.
 It is a useful method when foods haves have to be
cooked for a long time to make it tender as in the case
of cheaper cuts of meat, fish, & vegetables.
 Also employed in making soups.
CLASSIFICATION OF COOKING METHODS
Advantages:
METHODS OF
1. Food gets cook thoroughly.
COOKING
2. Scorching or burning is
prevented
3. Losses due to leaching is
minimum.
CLASSIFICATION OF COOKING METHODS
Disadvantages:
METHODS OF
1. There is loss of heat sensitive
COOKING
nutrients, due to long period of
cooking
2. Takes more time and more fuel.
CLASSIFICATION OF COOKING METHODS
MOIST HEAT:
3. Poaching
METHODS OF
 This involves cooking in the minimum amount of

COOKING
liquid at a temperature of 80-85 degree Celsius, that is
below the boiling point.
 Foods that are generally poached are eggs, fish and
fruits.
 For poaching eggs, the addition of little salt or vinegar
to the cooking liquid lowers the temperature of
coagulation.
 Eggs cook quickly by poaching.
CLASSIFICATION OF COOKING METHODS

METHODS OF
Advantages:

COOKING
1. Very quick method of cooking.
2. Easily digestible since no fat is
used.
CLASSIFICATION OF COOKING METHODS

METHODS OF
Disadvantages:

COOKING
1. It is bland in taste
2. Water soluble nutrients may be
leached into the water
The End…