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.
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,
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.
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.
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
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
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
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.
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The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
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.
11. 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.
12. 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.
13. 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.
14. 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.
15. Deep-Frying Cont:
deep fry is very important when developing fried
menu items.
Increases temperature and time of frying method
16. 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.
17. 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
19. 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.
20. 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.
21. 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.
22. 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.
24. 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.
25. 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.
26. 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
27. FOOD CONSTITUENTS
⚫Food is composed of the following five constituents:
⚫Carbohydrates
⚫Fats
⚫Proteins
⚫Minerals
⚫Vitamins
28. 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.
29. 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.
30. 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
31. 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.
32. 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.
33. 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.
34. 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.
35. 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.
36. 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.
37. 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.
38. 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.
39. 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.
40. ⚫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