This document provides information on various cooking methods. It discusses cooking methods that use water, fat, or direct heat as the medium. Water-based methods include steaming, boiling, poaching, stewing, and braising. Fat-based methods include roasting, pot roasting, oven roasting, spit roasting, tandoori roasting, sautéing, shallow frying, and deep frying. Heat-based methods include grilling, baking, and smoking. The document explains the procedures and advantages of each cooking method.
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
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Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
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
Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
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
Powerpoint presentation of "Moist Heat Cooking Method" in Principles of food production
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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,
Understanding the Relationship Between Nutrition and CognitionJYOTI PACHISIA
Several nutritional deficiencies, such as vitamin B12, B9 (folate), and zinc, can cause symptoms of depression and dementia such as low mood, fatigue, cognitive decline, and irritability. Several micronutrients like B group vitamins and iron, as well as many polyphenols play a crucial role in cognitive health. Mediterranean, Nordic, DASH, and MIND diets are linked to a lower risk of cognitive decline and dementia. Food quality and good nutrition are related to brain development and cognitive function, which are important in childhood for health and well-being. From the perspective of neuropsychology, adequate nutrition is essential for healthy brain functioning, optimal learning, and academic performance
Effects of stress on dietary habits: Establishing Healthy Eating to Cope with...JYOTI PACHISIA
Stress also creates a chain reaction of behaviors that can negatively affect eating habits, leading to other health problems down the road. People feeling stress may lack the time or motivation to prepare nutritious, balanced meals, or may skip or forget to eat meals. stress encourages addictive behaviors, bad habits and other poor lifestyle choices by disrupting critical brain functions such as self-control, decision making and normal healthy desire. Uncover the influence of stress on dietary habits. Learn how stress can lead to unhealthy eating patterns and find strategies to overcome it. Gain insights into how stress affects food choices and discover ways to maintain a healthy diet amidst stress.
India, with its rich heritage and deep-rooted culture, boasts a culinary history as old as time itself. The food habits of the country are deeply rooted in traditions, shaped by centuries of invasions, religious beliefs, and social customs. They have evolved and transformed over time, varying slightly from state to state. Each tradition has left an indelible mark on Indian gastronomy. Some ancient food traditions that are integral to India's culinary reputation have shaped its multicultural cuisine. So it comes as no surprise that some of these customs are still followed in many homes with the same tenacity as before, especially because they are also backed by scientific reasoning. These time-honoured practices not only add flavour to the food but also weave together tradition, culture, and identity, making Indian cuisine an experience like no other.
nutrition importance of pomegranate peels.pdfJYOTI PACHISIA
Sustainable eating and zero-waste cooking has always been an integral part of gastronomy globally for ages. Yes, in recent times, this concept has grabbed our attention and most people believe in the ideal usage of an ingredient not just to decrease waste production but also to enjoy its benefits to the mellowest. Moreover, even studies have found that fruit and vegetable peels are a storehouse of nutrients that delivers indispensable health incentives. One such fruit blessed with a plethora of nutrients in its peel is pomegranate or anar, which has been used extensively for various health and beauty benefits in the Ayurvedic system of medicine. The peels are dried out and pounded into a fine powder which is steeped in hot water and relished as tea or mixed with water to make a fine paste and topically applied on the skin.
Thanks to its abundance of antioxidants, vitamins, minerals, and anti-inflammatory qualities, pomegranate peels can be added to your regular diet for augmenting overall health. So, the next time when you eat a pomegranate does not throw away the peels, instead store them to prepare powder.
DAMA- DIETARY APPROACH TO MANAGE ATHEROSCLEROSIS.pptJYOTI PACHISIA
Atherosclerosis is the basic pathological process of many diseases, such as coronary atherosclerosis and stroke. Nutrients can affect the occurrence and development of atherosclerosis. At present, in nutrition science, the research on atherosclerosis focuses on which nutrients play an important role in its prevention strategy, and what are the possible mechanisms of its action. Diet is an inseparable part of our lives. It is generally believed that good eating habits have a certain inhibitory effect on the development of atherosclerosis. In recent years, some nutrients [such as polyunsaturated fatty acids (PUFAs), vitamins, and polyphenols], it can stabilize atherosclerotic plaque or reduce the level of biomarkers related to inflammation
Basic concept about breastfeeding, why it is important, how it should be successful, benefits over bottle feed or commercial formula, types of breast milk, nutrition composition
Employees are the assets of the organization. They should begin to tackle this worrisome concern to create a healthier, safer, and more productive work atmosphere. They are the pillars and should be handled with great care
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Meal planning becomes essential thing while planning diet.People's eating habits vary enormously and we must respect dietary freedom and diversity when making recommendations and the best way to achieve is to plan meals in relation to other food for the whole day
Mediterranean diet + physical activity in the management of depressionJYOTI PACHISIA
Mediterranean diet is a traditional Greek healthyful pattern which plays important role in managing depression. On the other hand, Regular physical activity enhances mood, improves quality of life and reduces depressive symptoms.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. It is essential for all food service professionals to know the basics of food
preparation. It ensures that they should know the product they are serving
like all good salespersons and second, they are able to explain dishes to
guests who are unfamiliar with menu items.
3. The preparation of the food stuffs for
consumption generally involves the selection,
measurement and combining of the raw
ingredients in an ordered fashion/ procedure to
achieve a desired product.
The preparation of food which involves
procedure for preventing the growth of bacteria,
fungi and other micro-organisms in food and also
retards the oxidation of fats that causes rancidity
in food items is called food preservation.
4. Combining food ingredients in
various ways with delicate
flavours, textures and flavours
which appeal to the senses are
some parts of food
preparation.
Food consumed by a person
should be pleasing in
appearance and taste. A
person can fulfil the
nutritional need of the family
by food preparation.
Food is cooked to bring
changes in their appearance,
texture etc. Application of
heat is applying heat to the
food to make food digestible
and safe from different
microorganisms present in
food.
5. Cooking is the process of subjecting food to the action of heat.
7. Improves the taste and food quality: Natural flavour and texture of food are
improved by cooking. Cooked rice and roasting coffee seeds improve the
flavour of seeds.
Destruction of microorganisms: Protected from harmful microorganism
application is one of the best method by which food is protected by harmful
microorganisms. If pasteurized milk is cooked on right temperature at
required time it can destroy all microorganisms. Micro-organisms can be
useful and harmful to health. Some microorganisms are useful in making
cheese, bread curd. Some may be detrimental to health, Eg. Salmonella
8. Improves digestibility: Pulses, vegetables, fibres of cereals are soften by
cooking and it is also shortened the digestive period and make food
chewable. Cooking also helps in making digestibility easy and person can
enjoy the food eating according to their choice.
Increases variety: Cooking increases the variety in the food, person can
easily make different variety with on food items like rice. It can be served
as plain rice, pulav, veg and non-veg biryani, combination with pulses in
the form of khichri, idli etc.
Concentrates Nutrients: It occurs due to cooking procedure, removal of
moisture or using combination of foods.
9. Increases Consumption of Food: Increase in consumption of food by cooking
is another advantage as it improves the texture of food, make it easily
chewable and increase consumption of food help the person to fulfil the
nutritional requirement, which is very necessary for the human body.
Increase in Availability of Nutrients: Increase availability of nutrients are
very essential part of cooking. It helps the person to get maximum benefit of
the food to be eaten.
Increases Antioxidant value: Cooking food helps in increasing antioxidant
value, e.g., cooked tomatoes helps in health benefits compared to uncooked
because cooking process makes lycopene more easily absorbed by the body
and it also reduces the risk of certain diseases.
10. The main thing in cooking is heat. The movement of heat from one surface
to another determines the quality and presentation of the food.
There are two basic rules of heat:
i. Heat is energy and moves towards the direction of cold
ii. It will seek to reach equilibrium in temperature with the cold surface.
11. There are six ways that heat moves from one surface to another:
i. Conduction: Here one molecule passes heat to the adjacent
molecule throughout a conductor like electric wire
ii. Convection: Here the heat transfers through gas or liquids like
boiling water where the bottom gets heated and passes on the
heat to the cooled water above.
iii. Radiation: It is the process of giving out rays caused through the
electro-magnetic spectrum like infra-red rays, visible light,
ultraviolet light, and x-rays at the short wave-length
iv. Fusion: It is the energy needed to melt or freeze ice (Ice creams
use this method where heat of the ice cream is transferred to ice
that chills it around a container. Ice coated with salt does not
melt but becomes colder when heat is transferred to it or
maintains the cold temperature. The net result is that ice cream
goes from a liquid to a solid)
v. Vaporization: It is a heat transfer method like boiling water that
turns into steam that in turn is used to cook food
vi. Condensation: It is when liquid is solidified like condensed milk.
13. The various methods of cooking adopt these
principles. The cooking methods can be
categorized into four ways:
1. Water media (steaming, boiling, poaching,
stewing, braising)
2. Fat media (roasting, frying)
3. Heat media (grilling/broiling, baking)
4. Smoke media (smoking)
15. The method uses moist heat (steam or
water vapour) where heat is transferred
through convection. Steam under
pressure can reach very high
temperatures because there is no air
present. Too much pressure can damage
unprotected food. Therefore, steam
release mechanisms are used, like the
domestic pressure cooker, to ensure that
steam maintains a uniform pressure.
There are two types of steaming-
indirect and direct. Indirect steaming is
achieved by sealing the food with cloth,
aluminium cloth or banana leaves and
immersing it in a perforated container
above a water boiler that generates
steam. The food does not get in with the
food directly. Direct steaming is a
process where food is in direct contact
with the steam.
17. It is ideal for weight-watchers and
those on medical diets as it does
not have any fat.
The food retains its basic qualities
and is very nourishing
There is no danger of overcooking
the food.
18.
19. It takes a long time. It is not ideal for guests in a
hurry.
The kitchen has to be equipped with steamers
to place such items on the menu.
The food has to be served immediately to enjoy
it. It may lose its freshness if kept in holding
The cook has to monitor the boiling water level
and steam levels so as to cook the food well and
maintain consistency throughout its cooking
Steam food would need sauces and
accompaniments to enrich flavours to the
steamed food is normally bland
20. This is a method in which food is cooked in boiling salt water (100°C) or
simmering stock. Green vegetables are immersed in boiling salt water to
retain its nourishment and flavour, while root vegetables are put in cold
salt water raised to a boiling temperature
21. It is ideal for weight-
watchers and those on
medical diets
The resultant liquid known
as ‘Pot liquor’ can be used
as a substitute stock and
has a lot of nourishment
The food retains its original
qualities and is very
nourishing and therefore,
used in many hospital food
programs.
It is an inexpensive method
of cooking
22. Vegetables lose their colour called “blanching”
The food while nutritious is very flavourless
23. In this method, food is cooked on shallow water,
e.g, poached eggs, poached fish, etc. The water is
allowed to simmer and not boil.
24. Being a water-based method, it is healthy and ideal for weight-
watchers and those on medical diet.
It is an inexpensive method of cooking
25. Food is tasteless and would need some seasoning or
sauce to give it flavour
26. This method is used to soften tough meats and joints. Meats and vegetables
are put into a utensil, and liquid which can be stock or water, is filled only
half to allow the remaining half of the meat to cook by steaming from the
vapours of the liquid. Herbs and spices are added to the liquid to give the
meats a flavour. The utensil is sealed throughout the cooking process. The
Irish Stew is famous in this category
27. In this method, Cheap cuts of meats can also be used for finer dishes. This ensures
the utilization of most of carcass.
This method tenderizes the food that otherwise would have been inedible.
It is a complete meal since it involves vegetables and meats, so it saves on
consumption of foods.
This dish retains all the nourishment of the ingredient work
28. It takes a long time to cook and therefore, has to be made well in
advance for instant service during food operations.
It has to ensure that the stew pot is kept at a simmering temperature.
Boiling temperature would ruin the stew.
29. It is a method where meat is browned quickly in fat, and then
cooked slowly in a covered pan with little liquid.
It is an ideal method for tough meats, inferior cuts and joints.
Meats are first roasted brown to seal off the pores so as to retain the
meat juices and flavour. The roasted meat is then placed on a bed of
vegetables, herbs, bacon and ham in a casserole. The casserole is
filled with stock and gravy to two thirds of the casserole with
flavourings and herbs. The casserole is sealed with a lid to prevent
evaporation and then placed in an oven or fire to cook very slowly.
Once the dish is finished, whole joints are glazed in the oven.
30. Ideal for tough meats and joints that otherwise would be inedible.
This method tenderises the meat to make them delectable.
It is fuel efficient as it uses low fires
31. It takes a long time to cook and would need a
sufficient lead time to serve.
33. Roasting is a method where food is cooked in direct contact with heat. Fat is
applied to the meat called “basting”. Pot-roasting, Oven-roasting, Spit-
Roasting and Tandoori-roasting are four traditional methods of roasting.
Pot-roasting Oven-roasting
Spit-Roasting Tandoori-roasting
34. This is used in the absence of ovens,
for quality meats like small joints
and game birds, which are trussed
to retain their shape. It is browned
in a heavy-bottomed pot in melted
fat. Once the meat is browned, it is
removed and replaced again on
crossed rods at the bottom of the pot
to prevent the meat from sticking to
the bottom. The meat is basted
again. The pot is tightly sealed and
heated from below on a low fire.
Root vegetables are added to give
flavour. The meat is turned over for
even cooking. Once the roast is over,
stock is added to the drippings to
make a ‘Jus Roti’, gravy that goes
well with the roast.
35. This is the one in which good quality meats and poultry is basted and
poultry is basted and placed in a tray to be roasted at 300°F.
The meat is constantly basted and turned around to give it even colour
and cooking. Nowadays, cooks use aluminium foils to retain the juices
and flavours of the meat. They may enhance flavour with Matignon, a
marinade of two medium carrots, two onions, two sticks of celery
heart, ham thyme and bay leaf enclosed in the aluminium foil.
36. A popular cooking method seen in West movies or
adventure films.
The whole meat is skewered on a rod and cooked in its
own fat over direct flames. The meat is constantly
basted with fat and rotated to get even colour and
cooking.
37. An Indian concept where meat is marinated with spices and curd
and skewered on rods and placed in mud ovens heated from
within.
This method is used to make tandoori breads that go well with
tandoori meats. The tandoori chicken tikka is a famous dish made
from this method.
38. It is ideal for quality meats and poultry
As the pores are sealed with heat the meats
retain their juices.
It is the best way to cook whole animals and
poultry like suckling pig, duck, chicken or lamb
Roasts can be preserved for longer durations.
Once tandoori ovens are fired to the desired
temperature then cooking is quick and items
can be cooked at the same time they are
ordered.
39. It is time consuming and has to be prepared
well ahead of actual service.
Tandoori ovens need time to fire to reach the
desired temperature.
The cook must ensure even browning
periodically to ensure equal cooking especially
of whole meats.
40. Frying is a method where food is brought into direct contact with hot fat.
Saute, shallow frying and deep fat frying are the three methods
Sauté Shallow frying
Deep fat frying
41. The term literally means “to jump”.
This is done on very slow fire to tenderise items and
partially cook them.
The food is in small quantity in relation to the pan in
which it is sautéed so that it can be tossed or flipped.
The food is also cut into small pieces so that the surface
area of the pieces is greatest. A little fat is added to
avoid the vegetables from sticking to the pan.
The purpose of sauté is to cook quickly in order to
minimise water loss and vitamin destruction.
Vegetables are sautéed to retain their colour and serve
as accompaniments to pre-plated meat dishes. Most
sautéed items are partially cooked.
42. It is a complete cooking done with minimum fat.
This method is used for pre-cooked foods like
sausages and bacon
43. This is achieved when food is completely immersed in oil and
cooked at temperatures of 325°- 400°F, as in Fried Chicken or
French Fries.
The food is completely surrounded with oil, the food is evenly
browned. At these high temperatures, food browning and
cooking is done at an accelerated pace.
It is ideal method of cooking for coated foods as it ensures
uniform browning.
44. Food tastes good
It takes very little time and can be processed at
the time of order from the guest
Fried foods can be stored and reheated
whenever required.
A method for both sweets and savouries.
Stable fats can serve deep frying for a 100
hours.
45. It is definitely not the ideal method for weight
watchers or those on medical diets.
It is an expensive method as more fat is used.
Oil used for deep frying needs time to heat to the
desired temperature. The temperature must be
kept constant consistent during the cooking.
Special attention is required to ensure that the fat
is not overheated as this spoils the food and the fat
which decomposes at high temperature.
47. This is a quick method of cooking on grid iron exposed to dry heat
from below or above either with fire or gas or electric means.
The term broiling is the American term of grilling.
It is ideal for expensive ones like meat and poultry.
The meat is marinated before cooking and never pricked while
cooking as the juices would flow out.
49. It is a method where iron
grills are coated with fat
and meats raw or
marinated, are placed on
them and cooked from
below with charcoal fire or
gas.
The charring of meat is
essential to get the best
taste out of this cooking.
Care must be taken to cook
the food evenly on both
sides.
This kind of cooking is
ideal for outdoor cooking.
Grill houses specializes in
this method.
50. It is done when foods are exposed to dry heat from above.
Expensive meats may be cooked in the salamander on grid rods
Vegetables may be cooked in trays
Au gratin (a dish cooked with topping of crumbs, cheese or cream sauce) items are browned
from above before service.
It is also used to glaze (giving a glossy top to finish to food with sugar syrup or reduced stock)
items.
Mediterranean countries like Greece and Lebanon use vertical salamanders to cook dona kebabs
and shewarmas. Skewered meats are vertically rotated to ensure even cooking
51. It is a cooking method which ensures uniform
cooking and does not require flipping the meat
over to obtain uniformity
52. It reduces cooking time dramatically through
infrared radiation
53. It uses microwave to cook food.
Quick and efficient method to cook food
Waves used by microwaves are closest in length to radio waves. The
waves used oscillate rapidly, the net effect is the reversal of the
electromagnetic field surrounding the food at a rate of many times
a second
54. It is an alternate cooking method for weight-
watchers as very little fat or no fat is used.
It is quick and can be done at the time of
ordering grilled items by guests
The grilling can be modified to guests
preferences e.g., steaks that can be cooked rare,
medium rare or rare
It can be very personalised way of cooking as
done at barbeques.
55. It needs the constant attention of the cook
during cooking to ensure even cooking
58. Baking in quantity posses a challenge.
Establishments would have to invest in expensive
multi-tiered commercial ovens.
59. It is an ideal method to preserve meats like
salmon, fish or ham. Traditionally, this method
uses chambers with smouldering wood shavings
or saw dust.
60. Helps in preserving meats
Smoked items are delicacies and very tasty
61. It is an inexpensive method not offered by many
establishments