TOPIC: COOKING What is cooking?

Cooking is the application of heat to food for the purpose of making it more digestible, safer to eat, more palatable and to change its appearance. In the cooking processes heat breaks down the cellulose in plant foods, softens some of the connective tissues of meat, breaks down and gels starches present, changes and bends flavours within the food, destroys bacteria and makes food more acceptable to humans and human digestion. Cooking may include a process of extraction, leaching and steeping by which soluble materials are removed from a food for use as flavouring medium. When bones are simmered to produce stock for e.g. the soluble compounds in the bones are extracted and passed into simmering water. Stock can then be used in soup and sauce making. While the application of heat to food materials is the principal action taking place in cooking, other things are done to enhance the flavour, and spices, seasoning and sauces are added. The food may be marinated before cooking; it may be cooked in wine. Fat may be added before, during or after cooking. Flavours and colours may be added. Different foods are blended together to produce new flavours and appearances. Some foods such as raw fish are made palatable by marinating in lime juice. The acid in the juice breaks down the connective tissues of the fish and inhibits bacteria. The baking of pies, cakes, cookies and various doughs is also cooking in the sense that heat is applied to food material. In most baking the leavening action takes place. Air, steam or carbon dioxide stretches the gluten in the dough to expand it. Aims of Cooking:
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Sterilization: It is the process of killing pathogenic bacteria and worms present in the food. Boiling and freezing are two popular methods of sterilization. Preservation: Cooking also helps to preserve the food for a longer time with the help of spices, oils and sugar syrups, etc., mixed with it while being processed.

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Digestibility: Cooking also helps in digestibility of certain vegetables and raw food which cannot be digested if taken uncooked. Appetizing: Cooking gives an appearance to the food which makes it presentable and also appetizing. On application of heat, the red colouring matter such as haemoglobin in meat decomposes and changes the red colour to brown. Flavours are developed, which stimulate the digestive juices. The colours of vegetable are brightened. Enhancement of nutritive value: Though cooking may destroy certain vitamins it usually enhances its nutritive value by breaking up heavy materials like fat into digestible particles. Variety: Cooking produces variety from the same ingredients. Several type of preparation can be made from one raw ingredient.

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Objectives of Cooking: Retaining nutritive value of the food. 2. Retaining the original colour of the food. 3. Prevent clash of flavours. 4. No under cooking or over cooking.
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