1. AIMS AND OBJECTIVES OF COOKING FOOD
10/28/2019
Compiled by Dr Shiv Mohan Verma

2. INTRODUCTION
Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. Cooking is an art. It is linked with the dietary habits and cultural pattern of people. The intention of cooking is to see that the food cooked undergoes a physical and a chemical change at the end result is edible and acceptable.
10/28/2019
Compiled by Dr Shiv Mohan Verma

3. INTRODUCTION
The art of cooking is ancient. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human camp sites dating from the earliest known use of fire, some 800,000 years ago. Other methods of cooking that involve the boiling of liquid in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of pottery.
10/28/2019
Compiled by Dr Shiv Mohan Verma

4. COOKING
Cooking is the application of heat to food for the purpose of making it more digestible, safer to eat, more palatable and to change its appearance. To cook food, heat must be introduced. In the cooking process the heat breaks down the cellulose in the plant, softens some of the connective tissues in the meat, changes and blends flavours within the food and destroys bacteria, makes food more acceptable to human beings and their digestive system.
10/28/2019
Compiled by Dr Shiv Mohan Verma

5. AIMS AND OBJECTIVES OF COOKING FOOD
Cooking increases palatability. Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating an appetite.
Cooking helps to provide a balanced meal. The different ingredients combined together in one dish make it easier to provide a balanced meal.
Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when stored properly. Cooking preserves food for a longer time. The high temperature destroys bacteria and limits spoilage.
10/28/2019
Compiled by Dr Shiv Mohan Verma

6. AIMS AND OBJECTIVES OF COOKING FOOD continued…..
Cooking retains, as far as possible, the nutritive and flavouring ingredients. The flavour depends upon the amount and kind of extractive 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
Cooking gives a variety to the menu, as one food item could be cooked in various ways and given different textures, e.g.Mutton in a soup, roast joint,
10/28/2019
Compiled by Dr Shiv Mohan Verma

7. ADVANTAGES OF COOKING Cooking makes the food easy to chew.
Cooking softens the connective tissues in the meat and makes animal foods more digestible.
Cooking makes the complex foods split into simple substances.
Cooking helps to kill harmful bacteria. It makes the food safe to eat.
Cooking preserves the food. Cooking increases palatability
It improves taste and enhances the flavour.
A wide variety of dishes can be made by different methods of cooking viz. boiling, frying, roasting, microwaving, baking, smoking, etc
10/28/2019
Compiled by Dr Shiv Mohan Verma

8. ADVANTAGES OF COOKING continued…..
Cooking makes the dish more colorful. It develops new flavors in food.
Cooking makes the food to appreciable texture.
Cooking makes food more appetizing
Cooking provides balanced meal.
Cooking adds more nutritive value to food.
10/28/2019
Compiled by Dr Shiv Mohan Verma