Unit: I

Topic Title: AIMS AND OBJECTIVES OF

COOKING
Topic Objective:

INTRODUCTION
COOKING
COOKING
Cooking
is the
application
of heat
food for FOOD
AIMS
AND
OBJECTIVES
OFtoCOOKING
thepurpose
of making
it COOKING
more digestible, safer
ADVANTAGES
OF

FOOD
CONSTITUENTS
to eat, more palatable and to change its
QUESTIONS
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
INTRODUCTION
connective tissues in the meat, changes and
Cooking
is the
actthe
of food
preparing
food for
blends flavors
within
and destroys
eating
by
the
application
of
heat.
It
bacteria, makes food more acceptable to
encompasses a vast range of methods, tools
human
beings and of
their
digestive system
and
combinations
ingredients
to alter the
flavour or digestibility of food.
AIMS AND OBJECTIVES OF COOKING FOOD
It is the process of selecting, measuring and
1) Cooking of increases
palatability.
Cooking
combining
ingredients
in an ordered
pleases the in
eyean
andeffort
is receptive
to the palate
procedure
to achieve
the
and helps
to stimulate
the digestive
desired
result.
Factors affecting
the juices,
final
outcome
include
the
variability
of
there by creating
an appetite.
ingredients,
ambient
conditions,
tools,
and
Cooking helps to provide a balanced meal.
the skill of the individual doing the actual
The different ingredients combined together in
cooking.
one dish make it easier to provide a balanced
meal.
Cooking
is an art. It is linked with the
dietary
habits
and cultural
pattern
of people.
2) Cooking sterilizes
the food
partially.
Cooked
The
of cooking
to seetime
thatand
the it
food intention
can be stored
for aislonger
prevents
foodundergoes
poisoning aand
diseases
food
cooked
physical
andwhen
a
stored
properly.
Some
of
the
disease
producing
chemical change at the end result is edible
germs
is killed by cooking. They are killed
and
acceptable.
because of high temperature during the
cooking heat
process.
temperature
of 600C
Applying
to a Afood
usually, though
not
applied
over
30
or
more
minutes,
kills
always, chemically transforms it, most
thusof
the pathogenic
germs. texture, consistency,
changing
its flavor,
appearance,
nutritional
3) Cooking and
retains,
as farproperties.
as possible, the
nutritive and flavouring ingredients. The flavour
The
art of
cooking
is ancient.
depends
upon
the amount
andThere
kind isof
archaeological
evidence
roasted
extractive present,
and ofthe
acids foodstuffs,
developed.
both
animal
and
vegetable,if in
camp
Nutritive
value
is enhanced
thehuman
fat proportion
sites
dating
from
the
earliest
known
use
in the meat is more. While cooking, of
the
fire,
some could
800,000
ago.
nutrition
beyears
preserved
by using the
cooking liquor.
Other methods of cooking that involve the
4)Cooking
to the menu,
one
boiling
of gives
liquid ainvariety
a receptacle
have as
been
practiced
at
least
since
the
10th
millennium
food item could be cooked in various ways and
BC,
with
the introduction
of pottery.
given
different
textures, e.g.
mutton in a soup,
roast joint, croquettes, stews, keema, sookha
meat, boti kababs, etc. Different methods of
cooking when used make the menu interesting
and enhance variety. It is, therefore, easier to

ADVANTAGES OF COOKING
The following are the 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 m e t h o d s of cooking v i z .
boiling, frying, roasting,
microwaving, baking, smoking, etc.
Cooking makes the dish more colourful.
It develops new flavours in food.
Cooking makes the food to appreciable
texture.
Cooking makes food more appetizing
Cooking provides balanced meal.
Cooking adds more nutritive value to
food.
FOOD CONSTITUENTS
Food is composed of the following five
constituent
Carbohydrates
Fats
Proteins
Minerals
Vitamins

Questions:
1. What are the aims and objectives of cooking?
2. Discuss the advantages of cooking.

Video links
https://www.youtube.com/watch?v=5kI56-gAr88

Motivational Advisory

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