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AIMS AND OBJECTS OF COOKING The aim or the intension of cooking is to see that the food cooked undergoes a physical and at the times a chemical change and that the end result is edible and acceptable. The object of cooking is to achieve certain results such as: To facilitate and hasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. This is largely determined in the manner the food is cooked. During the cooking process, it breaks down the cellulose in plant food, softens some connective tissues of meat, breaks down and gets starches Present. The alteration is brought about in texture, by chemical changes thus assisting mastication. A physical change occurs when a substance changes its form, colour or size, but still remains that same substance, like water that changes to ice. A chemical change occurs when a substance changes its form, colour or size, combining so as to form an entirely new body, e.g. green marrow changes its colour and milk changes to curd. EFFECT OF COOKING The effect of cooking upon the three chief constituents of food- proteins, carbohydrates and fat- is visible in their increased digestibility. Proteins The protein of meat (myosin) of egg (albumen) of wheat (gluten) of pulse (legumin) is coagulated by heat. Avoid high temperature as the protein hardens, denatures and shrinks and the food becomes indigestible. The connective tissue is converted into gelatine which is soluble in water and rendered digestible. The Proteins biological value is improved by moderate heating. Carbohydrates (1) Starch in food is greatly affected by heat. By moist heat, it is converted first into soluble form then by extreme heat into a new substance, sweetish in flavour-dextrinas in the crust of bread. Moist heat cause the starch grains to swell; it gelatinises at a temperature below boiling point of water, the degree of heat varying with kind of starchy food. (2) Cellulose is softened by application of moist heat. (3) Sugar when heated in water dissolves, then colours; upon further heating, turns brown and becomes a caramel and emits a lovely flavour, but does not crystallise. Moderate heat does not cause much loss of mineral salts and vitamins, except vitamin C.

Niteen Deshpande 9823432701

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Fats (1) If heated to a very high degree for a long time, fats undergo partial decomposition and fatty acids and glycerol are produced. Glycerol further decomposes into acerolin which is irritating compound to digestive system. (2) Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating and appetite. 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 the vegetables are brightened. Green vegetables, fast boiled without a lid, improve the green colours. Cauliflower when boiled, in acidic medium, gets a white refreshed look. (3) Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when stored properly. Some of diseaseproducing germs are killed by cooking. They are killed because of high temperature during the cooking process. A temperature of 600 (1400F) applied over 30 or more minutes, kill most of the pathogenic germs. However, there are some spore germs which are not destroyed by unusual cooking temperature: they take about 4 to 5 hours to get destroyed at a high temperature, High temperature penetrates to the centre or interior of food, specially in pork, beef and mutton. (4) Cooking retains, as far as possible, the nutritive and flavouring ingredients. The flavour depends upon the amount and kind of extractives present, and the acids developed. Nutritive value is enhanced if the fat proportion in the meat is more. While cooking, the nutrition could be preserved by using the cooking liquor. (5) Cooking gives a variety to the menu, as one food item could be cooked in various ways and given different textures, e.g. mutton in a soup, roast joint, croquettes, stews, steaks, keema, sookha meat, boti kababs, etc. Different methods of cooking when used, make the menu interesting and enhance variety. It i s, therefore, easier to plan a balanced diet. (6) Cooking preserves food for a longer time. The high temperature destroys bacteria and limits spoilage. It is economical as a cooked leftovers could be utilised and interesting new dishes could be prepared.

Niteen Deshpande 9823432701

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