PRINCIPLES UNDERLYING COOKING/METHODS OF COOKING FOOD

PRINCIPLES UNDERLYING COOKING/METHODS OF COOKING FOOD

FOOD PREPARATION

Food preparation is the act of making food ready for use. It could be by cooking or milling.

FOOD PREPARATION TERMS                                                                                                

1. Milling: The process of removing the embryo and the outer layer of cereals and grains to leave the white interior for use.

2. Filleting: The removal of bones from fish or meat

3. Cooking: The presentation of food to bring about both physical and chemical changes such as breaking down of connective tissues in meat and softening of the cellulose in plant tissues.

REASONS FOR COOKING FOOD

1. To make it more digestible

2. To kill the bacteria and thereby making it safe for consumption.

4. To develop flavor and improve its appearance.

5. To introduce variety into the diet.

6. To destroy micro-organisms that cause food to deteriorate.

METHODS OF HEAT TRANSFER DURING COOKING

1. Radiation i.e. transfer of heat in air medium (dry medium) e.g. baking, grilling, roasting, microwave cooking.

2. Convention i.e. transfer of heat in liquid medium e.g steaming, boiling, poaching, stewing etc.

3. Conduction: Transfer of heat in solid medium e.g transfer of heat from source to cooking pots or pans.

DIFFERENT METHODS OF COOKING FOOD

(i) Boiling

(ii) Steaming

(iii) Baking

(iv)Stewing

(v) Toasting

(vi) Frying

(vii) Sautéing

(viii) Grilling

(ix) Poaching

(X) Braising

TO DO AT HOME: Write a short note on the different methods of cooking food