2. Aim and objects of cooking

1. 2. Aim and objects of cooking The aim or the intension of cooking is to see that the food cooked undergoes a physical and at times a chemical change and that the end results such as: To facilitate and hasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. This is largely determined in the mannerthe food is cooked. During the cooking process, it breaks down the cellulose in the plant food, soften some of the connective tissues of meat, break down and gets starches present. The alteration is brought about in texture, by physical and chemical changes thus assisting mastication. A physical change occurs when a substance changes its form, color or size, but still remains that same substance, like water that changes to ice. A chemical change occurs when a substance changes its form,color or size, combining so as to form an entirely new body, e.g. green marrow changes its colour and milk changes to curd.

2. EFFECT OF COOKING The effect of cooking upon the three chief constituents of food protein, carbohydrates and fats-is visible in their increased digestibility Proteins The proteins of meat (myosian) of egg (albumen) of wheat (gluten) of pulse(legumin) is coagulated by heat. Avoid high temperatures as the protein hardens, denatures and shrinks and the food becomes indigestible. The connective tissue is converted into gelatine which is soluble in water and rendered digestible. The protiens’ biological value is improved by moderate heating.

3. Starch in food is greatly affected by heat. By moist heat, it is converted first into a soluble form and them by extreme heat into a new substance, sweetish in flavor-dextrin-as in the crust of bread. Moist heat causes the starch grain into swell; it gelatinizes at a temperature below boiling point of water, the degree of heat varying with the kind of starchy food.

4. Cellulose is soften by the application of moist heat. • Sugar when heated in water dissolves, then colours; upon further heating; turns brown and becomes a caramel emits a lovely flavor, but does not crystalline. • Modern heat does not cause much loss to mineral salts and vitamins, except vitamin C.

5. Fats • If heated to a very high degree for a long time, fats undergo partial decomposition and fatty acids and glycerol are produced. Glycerol further decomposes into acerolin which is an irritating compound to the digestive system. • Cooking please the eye and is receptive to the palate and help to stimulate the digestive juices, thereby creating an appetive. On application of heat, the red colouring matter such as hemoglobin in meat decomposes and changes the red colour to brown.

6. Flavours are developed, which stimulate the digestive juices. The clours of the vegetables are brightened. Green vegitables, fast boiled without a lid, improve the green colour. Cauliflower when boiled, in the acid medium, gets a white refreshed look. Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when sored properly. They are killed because of high temperature during the cooking process. A temperature of 60 (140 F) applied over 30 or more minutes, kills most of the pathogenic germs. However, there are some spore germs which are not destroyed by the usual cooking temperature: they take about 4 to 5 hours to get destroyed at a high temperautre

7. Cooking retains, as far as possible, the nutritive and flavoring ingredients. The flavor depends upon the amount and kind of extractives present, and the acids developed. Nutritive value is enhanced if the fat proportion in the meat is more. While cooking the nutrition could be preserved by using the cooking liquor.

8. cooking gives a variety to the menu, as one food item could we cooked in various ways and given different textures, e.g mutton in a soup, roast joint, croquettes, stews, steaks, keema, sookha meat, botikababs, etc. different methods of cooking when used, make the menu interesting and enhance variety. It is, therefore, easier to plan a balanced diet. • . cooking preserves food for longer time. The high tempera ture destroys bacteria and limits spoilage. It is economical as the cooked leftovers could be utilized and interesting new dishes could be prepared.

9. . cooking preserves food for longer time. The high tempera ture destroys bacteria and limits spoilage. It is economical as the cooked leftovers could be utilized and interesting new dishes could be prepared.

10. CHARACTERISTICS OF RAW MATERIALS The person planning should be familier with the safe preparatory techniques for handling food and equipment. He should enlist reliable help for suppliers and order and cost out ingredients and expanse accurately. Contamination of food is always a possibility when the bacteria, moulds and yeast are present in our environment.

11. For the preparation of good, tasty, colorful dishes, it is essential to have a basic knowledge of the raw materials, their characteristics and the special part they play. This knowledge helps to substitute materials when necessary, or rectify the texture and taste if something goes wrong. Also it helps to improve the quality and get a standard end product.

12. The raw materials are thus classified according to the part they play in making up a dish: • Salt • Liquids • sweetening’s • fats and oils • raising agents • thickenings • flavorings and seasonings • eggs

13. It brings out the flavor of other ingredients. The other name for salt is sodium chloride; it is readily available in all parts of the world in a solid (rock salt) or in a solution form (sea salt). Salt having a distinctive taste, transforms insipid dish to a wonderful dish. It should be used skillfully, or too much of it could spoil the dish. Salt having a distinctive taste, transforms insipid dish to a wonderful dish. It should be used skillfully, or too much of it could spoil the dish. SALT

14. Salt having a distinctive taste, transforms insipid dish to a wonderful dish. It should be used skillfully, or too much of it could spoil the dish. Salt is available in 3 forms: (1) table salt (fine) containing phosphate: (2) coarse of freezing salt for culinary purpose: (3) celery salt which is a blend of celery root and ordinary salt and is readily available over the counter. It is used for flavoring certain dishes as an alternative to fresh celery or celery seed.

15. Uses of salt 1-Use of the correct amount of salt improves the flavor of the savory dishes and when a littlie is added to sweet dishes, it enhances the flavor. 2- It has a physical effect on the gluten of flour and strengthens gluten and increases its resistance to the softening effects of fermentation.

16. 3-Cauliflower, when put in salted water, makes the insects come out. 4-It is a controlling effect on the activity of yeast in bakery products. It controls fermentation and hence it has marked effect on crumb, crust and color of baked products. 5-Salt added to water, for cooking green vegetables, helps in color retention and enhances the taste. 6-Salting is one of the oldest popular methods of preserving ham, bacon, fish, etc. 7-Salt is essential for good health.