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FOOD PREPARATION OBJECTIVES
• COOKING KILLS BACTERIS
• DIGESTION
• TASTE ,AROMA ,AND APPEARANCE
• PALATABILITY
• VARIETY
• SAFETY
• NUTRITION RETENTION
EFFECT OF HEAT ON FOODS
• FOOD CONTENT
a) WATER
b) FATS
c) PROTEIN
d) NUTRITIENTS
e) CARBOHYDRATES
1. SUGARS
2. STARCHES
HEAT TRANSFER
1. CONDUCTION
2. CONVECTION
3. RADIATION
a) INFRARED
b) MICROWAVE
COOKING METHODS
• MOIST METHOD(MEDIUM OF LIQUID
• MEDIUM OF FATS AND OILS
• DRY METHOD OF COOKING
MOIST COOKING METHODS
• BOILING
• BLANCHING
• STEAMING
• POACHING
• SIMMERING
• STEWING
• BRAISING
MEDIUM OF FATS AND OILS
• SAUTEING
• STIR FRYING
1. SHALLOW FRY / PAN FRY
• DEEP FRYING
• POELING
DRY COOKING METHODS
• GRILLING
• ROASTING
• BAKING
1. OVEN BAKING
QUALITY EFFECTS
• BROILING
• PAN BROILING
• SMOKING
• COOKING WITH MICROWAVES
• THE MAILLARD REACTION

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Cooking method