PURPOSE

OF
COOKING
 The Main
Purposes of
Cooking
1. To improve its natural flavor
and palatability

Natural Flavor and Palatability

 The effect of cooking on the color and texture is

important on its influence in flavor
• When several foods
are cooked together,
an interesting blend
of flavor is
developed. For
example, casserole
dishes, pudding, and
the local Sinigang
and Nilaga.
2. To destroy organisms and injurious
substances which may be found on raw foods

Pathogenic organisms and Injurious substances on food

leads to:
SPOILAGE AND DETERIORATION
Microorganisms, as molds, yeasts and bacteria grow at
certain temperature generally between 0 degree to 75
degrees.

MOLDS YEAST

MICROORGANISM
S

BACTERIA/FUNGI
However, microorganisms are easily killed
through heat application or exposure to
temperatures near the boiling point of water
Most cooking methods produce an interior
temperature of 140 degrees to 185 degrees
Fahrenheit.
Some baked products may reach a
temperature close to 21 degrees Centigrade
 3. To improve its digestibility
Digestibility of Food

Refers not only to the completeness of digestion and absorption

but also the general feeling and after effect of eating

All foods undergo softening as a result of

cooking
Some cooking processes are identical with the
processes involved in the breakdown of food
during digestion.

Example: the transformation of starch into

dextrins and the hydrolyses that takes place
during the cooking of meat break down the
protein collagen in connective tissues
 4. To make its maximum nutritive value
available in a palatable form
Some foods, like fruits and vegetables are highly
palatable when eaten raw because a good portion of
their nutritive value retains.

The most important nutritive change, which occurs in

natural food through cooking, is the loss of its water
soluble nutrients, hence, the retention of these nutrients
in food is directly related to the amount of water used in
cooking
Destruction of vitamins may also be
brought about by the action of heat

Example: Ascorbic acid and Thiamine are

unfavorably affected by heat
• There are some
raw foods that
have to be
cooked in order
that their nutritive
value can be
used by the body:
E.g. root crops,
fish and meat
SUMMARY
MAIN PURPOSES OF COOKING
To improve its natural flavor and palatability
To destroy organisms and injurious substances
which may be found on raw foods
To improve its digestibility; and
To make its maximum nutritive value available
in a palatable form