Method Of Cooking
1- What is cooking?
Cooking enchances the taste of raw food, but it can also destroy the nutrients present in the food.
How cab the nutrient value of any food item be maintained or enchanced during cooking?
Food can be cooked using various methods like STEAMING, BOILING, ROASTING, FRYING, STIR-FRYING, SAUTEING, GRILLING, BAKING, AND MICROWAVING. Ingredients can also be prepared before cooking by sprouting, parboiling, fermentation and parching.
STEAMING
Steaming is one the best ways to cook food especially when you want to skimp on your calorie intake. Steamed food are definitely lower in Calories and fat than the same food either stir-fried or grilled. Hence, steamed food are a boon for those on a restricted diet.
BAKING
Baking means cooking in dry heat in the oven, for example cakes, biscuits, casseroles, meat and vegetable preparations. Temperature of the oven can be altered, depending on the dish, usually between 150'C and 250'C.
Barbecuing/Tandoori
There is nothing more delicious than the smell of food cooking on the barbecue. Though this requires special equipment and space, it is worth it simply because meats, vegetable and fruits cooked in different marinades enchance the flavour.
Blanching
Fruits and vegetable are often blanched when they are fresh. This involves putting them very quickly in boiling water and then in iced water to stop the cooking process. Vegetables such as Spinach or cabbage are often blanched, as this takes away the bitter taste which can sometimes be found in these foods.
FRYING
Not the healthiest way of cooking food, frying is the only way to prepare crisp chips, fish coated in batter, or vegetables. Frying is also quicker way of cooking. Shallow-frying is used for fish dipped in breadcrumbs. Deep-frying is the best way of cooking chips and batter-coated food. Fried food should be crisp on outside and soft on the inside. Margarine or butter is not suitable for frying.
GRILLING
Grilling is the healthier alternative to frying foods. The food can be seasoned or basted with a little before it is Grilled. This method is not as much used as it should be.
MICROWAVE-COOKING
Microwave ovens use microwave radiation to penetrate the food. The radiation agitates water molecules in the food, creating friction and heat. It is faster method of cooking but has its downside. The food does not brown or become crisp like it does in normal sauteing or roasting
1- What is cooking?
Cooking enchances the taste of raw food, but it can also destroy the nutrients present in the food.
How cab the nutrient value of any food item be maintained or enchanced during cooking?
Food can be cooked using various methods like STEAMING, BOILING, ROASTING, FRYING, STIR-FRYING, SAUTEING, GRILLING, BAKING, AND MICROWAVING. Ingredients can also be prepared before cooking by sprouting, parboiling, fermentation and parching.
STEAMING
Steaming is one the best ways to cook food especially when you want to skimp on your calorie intake. Steamed food are definitely lower in Calories and fat than the same food either stir-fried or grilled. Hence, steamed food are a boon for those on a restricted diet.
 |
| STEAMING |
BAKING
Baking means cooking in dry heat in the oven, for example cakes, biscuits, casseroles, meat and vegetable preparations. Temperature of the oven can be altered, depending on the dish, usually between 150'C and 250'C.
 |
| BAKING |
Barbecuing/Tandoori
There is nothing more delicious than the smell of food cooking on the barbecue. Though this requires special equipment and space, it is worth it simply because meats, vegetable and fruits cooked in different marinades enchance the flavour.
 |
| TANDOORI |
Blanching
Fruits and vegetable are often blanched when they are fresh. This involves putting them very quickly in boiling water and then in iced water to stop the cooking process. Vegetables such as Spinach or cabbage are often blanched, as this takes away the bitter taste which can sometimes be found in these foods.
 |
| BLANCHING |
Not the healthiest way of cooking food, frying is the only way to prepare crisp chips, fish coated in batter, or vegetables. Frying is also quicker way of cooking. Shallow-frying is used for fish dipped in breadcrumbs. Deep-frying is the best way of cooking chips and batter-coated food. Fried food should be crisp on outside and soft on the inside. Margarine or butter is not suitable for frying.
 |
| FRYING |
GRILLING
Grilling is the healthier alternative to frying foods. The food can be seasoned or basted with a little before it is Grilled. This method is not as much used as it should be.
 |
| GRILLING |
Microwave ovens use microwave radiation to penetrate the food. The radiation agitates water molecules in the food, creating friction and heat. It is faster method of cooking but has its downside. The food does not brown or become crisp like it does in normal sauteing or roasting
 |
| MICROWAVE-COOKING |
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