The document discusses various methods of cooking food. It defines cooking as preparing food by applying heat and combining ingredients. The main methods discussed are moist heat (including boiling, simmering, stewing, poaching, blanching, steaming), dry heat (roasting, baking, broiling, grilling, sautéing, frying) and combined methods (braising). Specific foods suited for each method are provided as examples. The conclusion states that modern cooking explores new healthy methods while retaining desirable tastes and nutrition.
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
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
Preserving Nutrients in Food/Preservation of NutrientsMansi Langalia
Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
Food intake is essential for sustenance of life. The main purpose of food is the provision of adequate nutrition to carry out the daily activities of life. With so many varieties of food types available, it is essential to know the basics of diet and nutrition so as to obtain the benefits of all the micro nutrients and macro nutrients.
Preserving Nutrients in Food/Preservation of NutrientsMansi Langalia
Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
Food intake is essential for sustenance of life. The main purpose of food is the provision of adequate nutrition to carry out the daily activities of life. With so many varieties of food types available, it is essential to know the basics of diet and nutrition so as to obtain the benefits of all the micro nutrients and macro nutrients.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
3. Introduction
Cooking is an art. It is linked with the dietary
habit and cultural pattern of people.
Almost all food consumed today need some of
cooking and processing before they are fit for
serving and consumption.
The nutrient we receive from meal we consume,
depend to a large extent on cooking and
processing practice which are been used.
4. Definition of cooking
“ Cooking is the process of preparing food by
applying heat, selecting, measuring and
combining of ingredients in an ordered
procedure for producing safe and edible food .”
5. Methods of cooking
MOIST HEAT METHOD -
In this method the heat is conducted to the food
product by water or steam.
1) Boiling -
• Boiling means cooking food in rapid bubbling
liquid
• Cooking in water at 100 degree Celsius is
called boiling
• Some of vegetables such as root and tuber,
pulses are cooked by boiling.
6. 2) Simmering –
• Cooking below boiling point of 85 degree
celsius called as simmering.
• Meat and fish are best cooked by simmering at
high temperature, the fiber of meat are
hardened.
3) Stewing –
The method differs from boiling method
comparatively smaller amount of liquid used for
prolong low degree of heat is applied
7. 4) Poach –
It means to cooked in small amount of hot
liquid that is not actually boiling undesired
orders and flavors are eliminated by this
methods examples are fish and eggs
5) Blanch –
It is process where food items are plunged into
boiling water for a short period of time and then
removed and placed under the cold water
8. 6) Steaming –
The principle is employed in pressure cooker in
which the food is cooked by the direct steam.
DRY HEAT METHOD –
1) Roasting and Baking –
Food is smeared with the little fat and exposed
directly to the heat or flame Chicken or tender
mutton may be cooked by this method. It is also
called Barbeque.
9. 2) Broiling –
Broiling radiant heat come from above food is
placed on the pre heated metal grate poultry
product and few vegetables are cooked
3) Grilling –
It is a cooking by direct dry heat it can be done
by either in a grill or direct on flame it is very
quick method of cooking
10. 4) Sauté –
In this small amount of oil is used high heat is
applied vegetable oil such as olive oil is used.
5) Frying –
It involves cooking of food items in oil or other
edible fats such as vegetable oil, olive oil, ghee
etc.
11. COMBINED METHOD –
1) Braising –
This method is combination of dry heat and
moist heat firstly item is cooked by dry heat then
liquid is added and simmer until it become soft
and tender.
12. Conclusion
In this new generation, methods of cooking are
more detectable, people with various cultures are
exploring new and healthy methods of cooking.
Various methods of cooking can provide desirable
taste as well as completing nutritional value of
food.
Methods and techniques are ways to understand
the use of food and kitchen tools, along with food
safety and the cost of food to make that meal.
13. BIBLIOGRAPHY
1) DARSHAN SOHI “TEXTBOOK OF NUTRITION AND
THERAPEUTIC DIET” 2nd EDITION NEW DELHI
JAYPEE BROTHER PUBLISHER; 2018 PAGE NO.
122-123
2) I CLEMENT, “TEXTBOOK OF NUTRITION AND
BIOCHEMISTRY” NEW DELHI: JAYPEE BROTHER
PUBLISHER; 2015 PAGE NO. 147-184
3) TK INDRANI, “NUTRITION & THERAPEUTIC DIET”.
2nd EDITION NEW DELHI: JAYPEE BROTHER
PUBLISHER; 2015 PAGE NO. 143-150
4) DARSHAN SOHI “TEXTBOOK OF NUTRITION” 2nd
EDITION JALANDHAR CITY: PEE VEE
PUBLISHER; 2013 PAGE NO. 215-216
5) https:// www.slideshare.net