aims and objectives of cooking,cooking under goes a physical change and some times a chemical change and is acceptable.

1. Aims and Objectives of Cooking - fond
de Cuisine
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2. Introduction
• The main intention of cooking is to see that the food cooked
undergoes a physical change, sometimes a chemical change
and is acceptable.
• A physical change occurs when a substance changes its form,
color, size, but still remains the same substance, for example
water changes into ice,
• A chemical change occurs when a substance changes its
form, color or size combining so as to form an entirely new
body, for example milk becoming curd.
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3. Objectives of Cooking:
• Cooking partially sterilizes food :
• Above 40 C (104 F) the growth of bacteria falls off rapidly and
in generally it ceases above 45 C (113 F).
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4. Cooking helps to make food more digestible
• To facilitate and fasten digestion, so that the cooked food is
absorbed by the digestive system and subsequently assimilated
by the body. Complex foods are often split into simpler
substances during cooking.
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5. Cooking increases palatability
• It makes food more attractive in' appearance and, therefore,
more appetizing.
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6. Cooking introduces variety
• Many different types of dishes can be prepared with the same
ingredients. It helps to provide a balanced meal. Different
ingredients combined together in one dish make it easier to
provide a balanced meal.
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7. Cooking increases availability of food
• Raw egg contains avidin which binds biotin making biotin
unavailable to the body. By cooking, avidin gets denatured and
biotin is available to the body.
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8. Cooking concentrates nutrients.
• This may be due to removal of moisture or using combination
of foods or due to cooking procedures, e.g. sweets
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9. THANK YOU
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