Methods of cooking

2. Methods Of Cooking
Cooking of food is an art, it requires thought,care,skill
and planning. There are various methods of cooking food,
each one having its own advantages and disadvantages

4. Boiling
Boiling is the cooking of food in a liquid
(water,milk,stock or broth) The food is brought in
direct contact with the boiling water. This requires to
use vessel should be suited to the quantity of food
being cooked. Green leafy vegetables should be
boiled rapidly to preserve their color but
carrots,potates & turnips should be boiled gently to
preserve their shapes. Always add the vegetables
into boiling water to save loss of nutrients.

5. • Advantages
• It is a simple method and does not required special skill &
equipments
• Uniform cooking can be achieved .
• Boiled food is easily digest.
• Disadvantages
• While boiling water soluble nutrients are lost in the water.
• The taste of boiled food is bland.
• Continuous boiling leads to damage in the structure & texture of food.
• Food examples- Vegetables ,rice ,dhal pasta, root vegetables .

7. Steaming
It is method of cooking food in steam generated from vigorously
boiling water in a pan. The food to be steamed is placed in a container
and is not in direct contact with the water or liquid.
Food examples- Idli,custered,fruits & vegetables ,dhokla,momos etc
Advantages – Chances of burning are less.
Texture of food is better ,cooking time is less.
Nutrient loss is minimized .
Food is easy to digest,colour ,flavor is retained.
steamed food are good for young children ,sick people

8. • Disadvantages –
• This method is required steaming equipments.
• Green vegetables are not suitable for steaming.
Stewing
It refers to the simmering of food in a pan with a tight –fitting
lid using small amount of liquid to cover only half portion of
the food. This is a slow method of cooking.(temp.80- 90 C)
Food examples- vegetables ,meat, root
vegetables,apple,legumes.
Advantages – Loss of nutrient is avoided.
Flavor is retained.

9. Moist Heat Dry Heat
Boiling Baking
Steaming Grilling
Stewing Toasting/ Roasting
Blanching Sautéing
Poaching Frying

10. Pressure Cooking
Pressure cooking is the process of cooking in a special utensil which
allows cooking with a lot of steam under pressure. The steam
produced is trapped inside the cooker thus increases the pressure &
temperature above 100 oC.Once the pressure cooker develops
optimum pressure the excess steam is released through the weight
kept on its lid.
Advantages –
• Pressure cooker kills all bacteria hence the food is safe & hygienic .
• The food gets cooked faster & save the fuel.
Disadvantage-
If food is cooked for a very long ,it losses its texture and may even
burn.
Food examples –rice,pulses,meat,potatoes,roots,beans,peas etc

12. Dry Heat Methods
Baking
In this method ,the food gets cooked in an oven or oven-like appliance by dry
heat. The temperature range is 120-260 C
During baking the moisture within the food is converted to steam.
Advantages –
• Unique baked flavor & food become light & fluffy.
• Certain foods can be prepared only by this method.
• Uniform & bulk cooking can be achieved.
Disadvantages-
• Special equipment is required.
• Baking skills are necessary to obtain a ideal product.
Food examples – Cakes, custards ,bread ,buns,biscuits,pastries,meat etc.

13. Roasting
Roasting is the cooking of food using dry heat .This may include
cooking in an oven or over an open flame. Normally the food is
placed in a roasting pan.
Advantages-
• It is a quick method of cooking .
• It improves the appearance, flavor & texture of the food.
• Spices are easily powdered if they are first roasted.
• It reduces the moisture content of the food & improves the shelf
life of the product.
Disadvantage-
• Constant attention is required.
• Denatures proteins .
Food examples- ground nuts.spices.chappaties,sweet -
corn,papads.oil seeds

14. Toasting
This is the method where food is kept between two heated
elements to facilities browning on both sides.
Advantages-
• This is an easy & quick method.
• Flavor can be improved.
Disadvantages-
• Special equipments is required.
• Careful monitoring is needed to prevent charring.
Food examples- slices of bread etc.

15. Grilling
Grilling is the cooking of food using a direct heat. There are
several sources of dry heat that may be used for grilling –
charcoal,wood,gas,electric heated grills. Grilling is cooking
over a glowing fire. The food is supported on an iron grid over
the fire. The grill bars are brushed with oil to prevent food
sticking.
Advantages-
• Giving nice flavor, taste & appearance to the food.
• Minimum fat is used.

16. Frying
Frying is the cooking of food in heated oil or fat. It is a quick
method of cooking by dry heat ,fried food having a crisp
texture. There are several different methods of frying.
• Stir – frying- A frying pan is used to cook food at a very high
temperature, in a thin layer of fat. The food is fried very
quickly. Ex- veggies.
• Deep –fat frying- When the food is totally immersed in hot
oil/ghee are called deep fat frying. Avoid using the same fat
again.Ex- Samosas,chips,papads ,puri,pakodas etc.
• Shallow –fat frying- A shallow pan is filled with a layer of fat &
food should cover about one – third portion in fat
Ex- cutlets,tikkes etc.

17. Advantages –
• Fried food has longer life than food cooked with other
method.
• Fried foods are more palatable.
Disadvantages-
• Fried foods are not easily digested.
• They are high in calories.
• Excess consumption of fried foods are bad for health.

18. • Air fryer cooking
Air fryers are kitchen appliances that fry food by circulating hot air
around the food .Air fryer requires less fat then deep fat frying (750
ml oil for deep frying /air frying needed only 15ml ) This appliance
makes use of high temperature that are evenly circulated within the
unit to bake, grill or fry almost anything without affecting quality.
Advantages-
• Amount of calories are very less.
• It is more versatile we can bake,broil,roast,grill.stir fry
• It is space saver, easy to use & easy to clean.
• Air fryer have small capacities so it is perfect for busy parents,
seniors, college students, singles,& people who don’t like cooking

19. Solar cooking
Solar cooking is a very simple technique that makes use of
sunlight which is a nonconventional source of energy .It
consist of well- insulated box painted with black color.
Advantages –
• Do not requires special skill. Cost effective
• Original flavor of food is retained.
• Minimum loss of nutrients. It keeps food hot for a long time.
Disadvantages-
• Special equipment needed.
• Slow cooking process.
• Cannot be used in rainy season, are evening & in night.

20. Microwave Cooking
Microwaves are electromagnetic waves of radiant energy. It
can be used effectively for reheating of foods.
Advantages-
• It is quick method & 10 times faster then the conventional
method. The loss of nutrients is minimized.
• It cooked quickly with little or no water.
Disadvantages-
• Baked foods do not get a brown surface.