Kinds of cooking for Home Science Students

1. OBJECTIVES:
 Explain why food is cooked.
 List the different methods of cooking: moist methods of
cooking, dry methods of cooking and cooking in hot fat.
 Describe their basic principles of each individual method.
 Compare the advantages and disadvantages of each
cooking method.
 List the common dishes cooked using each cooking
method.

4. List the Hot Fat frying methods.
Dry-frying: does not require the addition of oil. Cooks food from
the melted fat that runs from the food when it is heated
Shallow-frying: uses very little oil, no more than what is
enough to cover the base of the pan
Stir-frying: does not require a lot of oil and involves stirring
small pieces of food in a hot pan for a few minutes
Deep-frying: food is submerged in oil or hot fat which gives the
food a crisp texture.

5. Saute/Stir frying.…which means to toss quickly in
a pan with very little fat and a fairly high heat.

6. Shallow Frying…. …which means to cook in a
moderate amount of fat over a moderate heat.
Usually breaded foods like cutlets or chicken are pan
fried.

7. Deep fry ………..Completely submerged in hot
fat which means to submerge something completely
in cooking oil, like french fries…

8. What is boiling?
Boiling is a method by which food is cooked in adequate quantity of water. For example
we boil potatoes, eggs, rice and vegetables.
Give the advantages and disadvantages of
boiling
Advantages
1. Boiling is a safe and simple method of
cooking
2. the food does not get charred
3. It is suitable for large scale cooking.
4. Boiled food is also digested easily
Disadvantages
1. Water-soluble vitamins are lost if the water
in which food is boiled is discarded.
2. Some people may not like boiled food as they
find it bland. The taste of boiled food can be
enhanced by adding lemon or other herbs
and spices.

9. What are the advantages of boiling?
Advantages
soft and easy to chew and digest
requires little or no oil
retains most water soluble vitamins and
minerals
Saves fuel and time with the use of the multi-
tiered steamer
What are the disadvantages of boiling?
Disadvantages
a longer cooking time is required for steaming
What is Moist Heat cooking?
When we cook with heated water.
What is steaming?
Steaming works by boiling water continuously, causing it to
vaporize into steam; the steam then carries heat to the
nearby food, thus cooking the food.. Common Dishes:
Steamed fish and dumplings.

10. Grilling…which means to cook food on metal bars over radiant
heat.
Barbequing is almost identical, except that the heat traditionally comes from wood or
charcoal.
uses dry heat from a gas, electric grill, glowing
charcoals or an open fire to cook food
similar to barbecuing Common Dishes: Satay,
beef patties, chicken wings

11. Dry Heat
BAKING
cooks food by dry heat in an enclosed space
in a cake, heat is radiated from the metal lining of the oven
and circulated by convection currents
Common Dishes: Cakes, pizzas
Advantages
large amounts of food can be cooked at the same time
cooking process does not require constant attention
baked food is soft and easy to digest
Disadvantages
takes a long time to cook food, sometimes up to a few
hours

12. Think and make a list of reasons
for cooking food.
OR
Why do we cook food?
1. Cooking makes food easy to digest.
2. It improves the appearance, texture, colour, flavour and taste
of food.
3. It adds variety to meals.
4. It helps making food safe and helps to keep it longer .
5. Cooking kills bacteria: Some foods cannot be served raw, like
poultry.

13. WHAT IS PASTEURIZATION?
In this process, milk is heated to a high temperature and
then quickly cooled. The microorganisms in the milk are not
able to withstand the sudden change in temperature and are
destroyed.

15. Solar cooking
––a BRIGHT idea! A solar oven or solar cooker uses sunlight as its source of
energy.
Advantages: • A solar cooker does not produce smoke. • It has low maintenance
and practically no running cost. • It is an environment friendly method of
cooking food. • Solar cooking can be successfully implemented in many parts of
India.
Disadvantage: A solar cooker can only be used outdoors and it works only when
there is plenty of sunshine.

16. Q1.While boiling, which do you think needs more water to cook––rajmah
or vegetables?
Ans1. Rajmah needs more water because it is drier and harder than
vegetables.
Q2. Do you know why a pressure cooker cooks food fast?
Ans2. In an ordinary cooking pan, steam escapes from the sides. But in
a pressure cooker steam gets trapped thereby the food gets cooked
faster i.e. almost in 1/3rd time than boiling.

17. Q3. How do we SAVE NUTRIENTS in the food?
Ans3:• Foods having water soluble nutrients should not be cut and
chopped after washing. The water, in which they are cooked,
should not be discarded.
• Foods having fat soluble nutrients should be served along with the
oil in which they are cooked.
• Leaving foods exposed could result in nutrient loss due to oxidation.
• Over-cooking always results in losses.
• For hard foods, it is better to soak them for a few hours before cooking than to use
cooking soda.
Q4. Name the METHODS OF FOOD ENRICHMENT.
Answer 4a) Combination: Lack of a certain nutrient in one food can be compensated
for by cooking it with a food that has the absent nutrient e.g. dal and rice in khichri.
b) Fermentation: Micro-organisms present in food or added in the form of curd or
yeast change nutrients into simpler form. Sometimes new nutrients are created e.g.
dhokla.
c)Germination: Soaked pulses are left tied in wet muslin to sprout. This way the
nutritional quality is increased and the food becomes easier to digest.

18. Q5.How the NUTRIENTS ARE LOST DURING COOKING?
Vitamin A • It gets oxidized when it reacts with the oxygen
present in air e.g. carrots cooked in open pan. It gets dissolved
in fat e.g. when spinach is deep fried.
Vitamin B complex • It gets dissolved in water when the foods
consisting vitamin B complex are washed, soaked or cooked in
water e.g. boiled vegetables, rice and pulses. • It is destroyed when cooking soda is
added to foods e.g. rajmah.
Vitamin B2 is destroyed from milk if exposed to sunlight.
Vitamin C • It gets destroyed by heat and oxidation e.g. when food is kept cut for long
or cut too fine. • If the food is over-cooked or cooked with soda or cooked in water (the
water is later discarded).
Protein • Proteins absorb water and get coagulated with heat.
Overcooking makes protein foods dry, rubbery and difficult to digest.
Oils and fats • Repeated heating lowers the quality of food.
Minerals • Minerals such as sodium and potassium dissolve in water.
• Cut foods lose minerals during washing.

19. .1. Choose a method of cooking suitable for your sick grandmother and give
two reasons for your answer.
2. If your pressure cooker is not working effectively, what
could be wrong with it?
3. Name two dishes cooked by each of the following methods:
a) baking;
b) steaming; and
c) deep frying.