This document discusses cooking methods and their effects on food. It covers various cooking techniques like boiling, steaming, sautéing, etc. and explains how each one works. It also describes the major components of food - carbohydrates, proteins, fats, vitamins and minerals - and how cooking affects their structure and digestibility. The key goals of cooking are to enhance flavor, render foods safer and easier to eat, and increase their nutritional value. Proper cooking helps break down tough fibers, soften tissues, and kill harmful bacteria.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Best Diet for Hypothyroidism, Foods to Eat and Foods to AvoidPlanet Ayurveda
Many people suffer from Hypothyroidism in which the thyroid gland is unable to produce enough thyroid hormone. One can improve this condition with the help of a healthy diet. So here is the diet, follow it and get well soon.
Best Diet for Hypothyroidism, Foods to Eat and Foods to AvoidPlanet Ayurveda
Many people suffer from Hypothyroidism in which the thyroid gland is unable to produce enough thyroid hormone. One can improve this condition with the help of a healthy diet. So here is the diet, follow it and get well soon.
This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 4 has been covered in this video. I n this we will cover basic concepts of benefits of cooking, principles of cooking food, moist methods of cooking, dry methods of cooking, combination methods of cooking, boiling method, advantages and disadvantages of boiling method, pressure cooking, advantages and disadvantages of pressure cooking, steaming, advantages and disadvantages of steaming, poaching, advantages and disadvantages of poaching, blanching, advantages and disadvantages of blanching, toasting, advantages and disadvantages of toasting, baking, advantages and disadvantages of baking, simmering, advantages and disadvantages of simmering, stewing, advantages and disadvantages of stewing, roasting, advantages and disadvantages of roasting, grilling / broiling,advantages and disadvantages of grilling / broiling, stir frying, advantages and disadvantages of stir frying, frying, advantages and disadvantages of frying, sautéing, advantages and disadvantages of sautéing, braising and advantages and disadvantages of braising,
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
2. Introduction
⚫ Cooking is the act of preparing food for eating by the
application of heat.
⚫ It has a broad 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 to achieve the desired
result.
⚫ Cooking is an art. It is linked with the dietary habits and
cultural pattern of people.
3. ⚫ Food preparation requires creativity in adding flavour,
texture and colour.
⚫ To achieve high quality of products with efficient use of
time, money and material, one must have knowledge of
cookery rules.
⚫ The purpose of cooking food is;
to increase their nutritive value and render them
more digestible;
to develop their flavors; and
to safeguard healthby removing germs and parasites.
4. Definition
⚫Cooking is the application of heat to food for the
purpose of making it more digestible, safer to eat,
more palatable[ taste] 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 add flavours within
the food and destroys bacteria, makes food more
acceptable to human beings and their digestive
system.
5. Aims and Objectives of Cooking Food
1. Cooking increases palatability. Cooking helps to stimulate the
digestive juices, thereby creating an appetite.
2)Cooking helps to provide a balanced meal. The different
ingredients combined together in one dish make it easier to provide a
balanced meal.
3)Cooking sterilizes the food partially. Cooked food can be stored
for a longer time and it prevents food poisoning and diseases when
stored properly. Some of the disease producing germs is killed by
cooking. They are killed because of high temperature during the
cooking process. A temperature of 600°C applied over 30 min or
more kills most of the pathogenic germs.
4)Cooking retains the nutritive and flavouring ingredients.
6. 5)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 , kabab etc.
Different methods of cooking when used make the menu
interesting and enhance variety. It is, therefore, easier to
plan a balanced diet.
6)Cooking preserves food for a longer time. The high
temperature destroys bacteria and limits spoilage.
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 simpler 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 v i z .
boiling, frying, roasting, microwaving.
⚫ Cooking makes the dish more colorful.
⚫ Cooking makes the food to appreciable texture.
⚫ Cooking makes food more appetizing
⚫ Cooking provides balanced meal.
⚫ Cooking adds more nutritive value to food.
8. Principles of Cooking
In cooking there is a transfer of energy from a heat
source to food and this energy alters the food
molecules.
In cooking the 3 main principles were used
1. Conduction
2. Convection
3. radiation
9.
10. Methods of cooking
⚫Dry-heat cooking- use air or fat.
⚫Moist –Heat Cooking – use water or steam.
⚫Combination Cooking – combine dry and moist heat
together.
11. Broiling
⚫Uses radiant heat from an overhead source to cook
food.
⚫Temperature can be as high as 2000 degrees.
⚫Usually food is placed on pre-heated metal grates.
⚫Delicate food to be broiled will usually be placed on
under the broiler.
12. Sauteing
⚫Pan and oil should be hot before food is added.
⚫Food needs to be turned in order to have uniform
look.
⚫Food to be cooked as dry as possible to promote
quick browning.
13. Pan-Frying
⚫Similar to both sauteing and deep-frying.
⚫Heat is transferred using conduction at first via the
flame, the pan and the larger amount of fat in the
pan to the food.
⚫Once the food is placed, the fat heat is then also
transferred by convection.
14. Deep-Frying Cont:
deep fry is very important when developing fried
menu items.
Increases temperature and time of frying method
15. Roasting and Baking
⚫Roasting happens in high temperature
than baking
⚫The temp of the oven should be 400
degree F or higher when you are roasting
food
⚫Baking is done at lower oven temperature
below and up to 400 degrees.
16. Grilling
In this method heat source is used beneath the food to cook
Can be electrical , gas, coal, wood
Tender food [soft meat] are mostly preferred
18. Poaching
⚫Uses convection to transfer heat energy.
⚫Used for delicate foods such as fruit, vegetables and
seafood.
⚫Food is cooked in a liquid between 160 degrees and
180 degrees.
⚫Submersion method: food is completely covered in
liquid.
⚫Shallow method: liquid comes only half way up side
of food. The pan is then covered with parchment
paper or lid.
19. Simmering
⚫Uses convection to transfer heat energy.
⚫Used for food that needs to be tenderized by longer,
slow cooking.
⚫Temps are between 185 degrees and 205 degrees.
⚫Pasta, potatoes and grains are cooked this way.
20. Boiling
⚫Uses convection to transfer heat energy.
⚫Liquid temp is 212 degrees.
⚫Alcohol will lower boiling point to 175 degrees
causing food to take longer to cook.
⚫Altitude effects boiling as well. In Vail Colorado
liquid boils at 203 degrees but it takes the food
longer to cook because of the lower temp.
⚫Salt and sugar will slightly raise the boiling point.
21. Steaming
⚫Uses convection to transfer heat energy.
⚫Used to cook delicate tender food such as seafood,
vegetables and fruit.
⚫Temp is 212 degrees or higher.
23. Braising
⚫Combines dry heat method of sauteing to brown
surface of a large cut of meat and the dry heat
method of roasting and the moist heat method’s of
steaming and simmering to break down the
connective tissue if the meat.
⚫Food is browned then transferred to a roasting pan
liquid is added half way up. Then covered and
cooked in oven for a long period of time until well
done.
24. Stewing
⚫Combines dry- heat method of sauteing and moist
heat method of simmering.
⚫Used to tenderize smaller pieces of tough cuts of
meat.
⚫Meat is first browned in bottom of pot then liquid is
added to cover meat and simmered for along period
of time until well done.
25. Factors to consider while selecting
Cooking method
⚫ The type of food
⚫ Time available
⚫ Type of Fuel
⚫ Equipment available
⚫ Personal taste and Preferences
⚫ No.of peole to serve
⚫ Cost
⚫ Skill of personnel
⚫ Culture and religion
⚫ Desired effect
⚫ Dietary needs
⚫ Temperature
⚫ Quantity
⚫ Packing/ Storage Material available
⚫ Shelf Life
26. FOOD CONSTITUENTS
⚫Food is composed of the following five constituents:
⚫Carbohydrates
⚫Fats
⚫Proteins
⚫Minerals
⚫Vitamins
27. Carbohydrates: Carbohydrates used in cooking
include simple sugars such as glucose (from table sugar)
and fructose (from fruit) and starches from sources such
as cereal flour, rice, arrowroot and potato.
Fats: Fats and oils come from both animal and plant
sources. In cooking, fats provide tastes and textures.
When used as the principal cooking medium (rather than
water), they also allow the cook access to a wide range of
cooking temperatures.
⚫ Common oil-cooking techniques include sauteing, stir-
frying, and deep-frying. Commonly used fats and oils
include butter, olive oil, sunflower oil, lard, beef fat
(both dripping and tallow), rapeseed oil or canola, and
peanut oil. The inclusion of fats tends to add flavour to
cooked food.
28. Proteins: Edible animal material, including muscle,
offal, milk and egg white, contains substantial
amounts of protein. Almost all vegetable matter (in
particular legumes and seeds) also includes proteins,
although generally in smaller amounts. These may
also be a source of essential amino acids.
Vitamins: Vitamins are essential for the normal
growth and development. It is a key nutrient that the
body needs in small amounts to grow and stay
strong. Examples are vitamins A, C, and E. Vitamins
are found in many fruits and vegetables; especially
green peppers, citrus, strawberries, tomatoes,
broccoli, leafy greens, potatoes, animal foods; such
as liver, whole eggs and milk.
29. Minerals: Minerals are the chemical elements required
by living organisms, other than the four elements carbon,
hydrogen, nitrogen, and oxygen which are present in
common organic molecules.
⚫ Sometimes these "minerals" come from natural sources
such as ground oyster shells. Sometimes minerals are
added to the diet separately from food, such as mineral
supplements, the most famous being iodine in "iodized
salt."
⚫ Other minerals are calcium, chloride, magnesium,
phosphorus, potassium, sodium and sulphur. These
minerals are obtained from milk, other dairy products,
cereals, legumes, bone meal, meat, fish, all fruits,
vegetables, table & sea salt etc
30. EFFECTS OF COOKING
1. Action of Heat on Carbohydrates
⚫ The interaction of heat and carbohydrate is complex. Long chain
sugars such as starch tend to break down into more simple sugars
when cooked, while simple sugars can form syrups. If sugars are
heated so that all water of crystallisation is driven off, then
caramelisation starts, with the sugar undergoing thermal
decomposition with the formation of carbon and other
breakdown products producing caramel.
⚫ An emulsion of starch with fat or water can, when gently heated,
provide thickening to the dish being cooked. In European
cooking, a mixture of butter and flour called a roux is used to
thicken
⚫ liquids to make stews or sauces. In Asian cooking, a similar effect
is obtained from a mixture of rice or corn starch and water. These
techniques rely on the properties of starches to create
simpler mucilaginous saccharides during cooking, which causes
the familiar thickening of sauces. This thickening will break
down, however, under additional heat.
31. 2. Action of Heat on Proteins
When proteins are heated they become de-natured and
change texture. In many cases, this causes the
structure of the material to become softer or more
friable - meat becomes cooked.
Cooking at ordinary temperatures renders protein
foods more digestible. At high temperatures the
protein itself gets denatured thus making it of nutritive
value. In some cases, proteins can form more rigid
structures, such as the coagulation of albumen in egg
whites.
32. 3. Action of Heat on Fats
⚫Fat melts when it comes in contact with heat. 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 caroling which is
an irritating compound to the digestive system.
⚫When fat heated for long time at too slow
temperature it thickens, becoming gummy. This
condition is known as polymerization, and fat that
has reached this stage is no longer fit for use.
33. 4. Action of Heat on Minerals
⚫There is no appreciable loss of minerals due to
cooking. Some minerals are made more readily
available by cooking.
5. Action of Heat on Vitamins
⚫There is some unavoidable loss of vitamins during
cooking. The loss is considerable in respect of
thiamine and vitamin C. Vitamin A and D are not
destroyed by the ordinary methods of
⚫cooking. Vitamin B may be destroyed during
cooking if cooked at high temperature. The use of
baking soda in cooking causes further destruction
of vitamins.
34. EFFECTS OF COOKING ON DIFFERENT TYPES OF
INGREDIENTS
Cereals:
⚫ Rice is washed before cooking. Excessive washing
removes the water-soluble vitamins and mineral.
⚫ The proactive of cooking rice in large quantities of
water and draining away the excess of water at the end
of cooking leads to further loss of B-group vitamins and
minerals.
⚫ Rice, therefore, must be cooked with just enough water
so that all the water is absorbed at the end of cooking-
this is usually 2 or 2 ½ times the volume of rice.
⚫ All cereals (eg. water flour) absorb water and during
cooking the starch granules swell up and burst. This
renders the digestion of starch rapid and complete.
35. Pulses:
⚫ Pulses are rich in protein (20 to 25 per cent). They also
contain small quantities of starch. It is very important to
boil pulses very thoroughly. This destroys the antitypic
substance present in them.
Green Leafy Vegetables:
⚫ Green leafy vegetables are prized for vitamins and
minerals. The vitamin A which occurs in the form of
thiamine and vitamin C are partially destroyed by
cooking. If the cooking water is drained away, there will
be loss of not only vitamins but also minerals.
⚫ It is therefore recommended that green leafy vegetables
should be cooked in a small amount of water and for the
proper length of time. Baking soda should not be used to
hasten cooking.
36. Other Vegetables:
⚫Vegetables like potatoes should be cooked with
their outer skin intact; this retains all the vitamins
and minerals contained in them. As a rule,
vegetables should be cooked in a small amount of
water to prevent loss of vitamins and minerals.
They can also be cooked by steaming.
Cooking of Fruits:
⚫Most fruits are eaten fresh and raw. This makes the
vitamins present in fruits easily available. Fruits
can also be cooked by stewing; this will result in
loss of some vitamins, particularly, vitamin C.
37. Cooking of Meat:
⚫ Meat is cooked in a number of ways. While cooking,
meat coagulation of protein is at 60°C.
⚫ There is reduction in water content; consequently
there is shrinkage of meat,
⚫ Collagen which is a protein of the connective tissues is
changed into gelatin,
⚫ Elastic, which is also component of connective tissue is
not affected,
⚫ The fat of meat melts,
⚫ There is loss of mineral in cooking water but this water
can be used as soup or gravy,
⚫ Loss of B-group vitamins especially thiamine.
38. Cooking of Fish:
⚫ Fish contains so little connective tissue, that the cooking time is very
short. The proteins coagulate at 60°C.
Cooking of Milk:
⚫ When milk is heated, a scum consisting of fat, forms on the surface. This
makes it difficult for steam to escape; hence milk boils over easily. Some
of the lactalbumin sticks to the sides and bottom. Prolonged boiling
alters the taste of milk. The cooked flavour is due to burning or
caramelization of milk sugar. There is destruction of thiamine and
vitamin C during boiling. Milk, which is already a poor source of vitamin
C becomes poorer at the end of boiling. Boiling destroys enzymes and the
useful lactic acid bacteria present in milk.
Cooking of Eggs:
⚫ The albumin of the egg begins to coagulate at 60°C; and solidifies at
64°C – 65°C. At boiling point (100°C), the albumin becomes tough.
However there is little change in the nutrients present in the egg.
39. ⚫Let food be thy medicine and medicine be thy
food.
-Hippocrates
⚫To eat is a necessity, but to eat intelligently is
an art. -Francois de la Rochefoucauld