AIMS & OBJECTIVES OF COOKING

WHY? WHAT? HOW?

WHAT IS COOKING
Cooking or cookery is the art, technology, science and craft of using heat to prepare food for
consumption. At the most, cooking means application of heat to food to make it palatable and digestible
by the human body. The aim or the intention of cooking is to see that the food cooked undergoes a
physical as well as a chemical change and the end result is edible and acceptable for human
consumption.

EFFECTS OF HEAT ON NUTRIENTS

There are seven major nutrients and each react differently with heat:-

Carbohydrates - There are two possible changes that occur when carbohydrates are cooked.
 Caramelization - occurs when the sugars in the carbohydrates are browned. When bread turns
golden brown on top, it is an example of the sugars becoming caramelized.

 Gelatinization - occurs when the starches in carbohydrates absorbs the water and begin to
swell. This chemical change is used to make cooked sauces, breads and other baked goods.
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in
the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and
oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as
a plasticizer.

Fats - Unlike water, fats does not evaporate when heated, though they do melt.
At room temperature they can be solid, liquid, or somewhere in between, but all of them become liquid
when heat is applied to them. It takes much higher temperature to burn fats; they’re often used as a
medium to cook foods, rather than just as an ingredient. When fats and oils are heated repeatedly, it
changes in physical appearance and occurs more viscous and darkens in color.

Dietary Fiber - Fibers are a group of complex substances that give structure and firmness to plant.
These fibers are not digested by human body; to break these fibers heat is essential. Dietary fiber
components from the vegetables reduce to various extents, depending on the type of cooking method.
Pressure-cooking has a more pronounced effect on the reduction of these dietary fiber components
than ordinary and microwave cooking. The loss of the fiber content and de naturalization happens more
in vegetables than in dried lentils.
Minerals - Minerals are relatively unaffected by heat, light, oxygen, acids or alkalis. Because minerals
such as iron and zinc are heat-stable, cooking temperatures do not appear to reduce the quantity or
availability of minerals in meat. The mineral contents of cooked foods in mass cooking were on an
average about 60-70 percent of those in raw or uncooked foods. Cooking losses were particularly high in
minerals of vegetables. Among various cooking methods, loss of mineral was largest in squeezing after
boiling and in soaking in water or thin slicing.

Proteins - Protein goes through chemical changes when it is heated, as it coagulates which means they
become firm. When exposed to hot temperatures, the protein shrinks and loses moisture. This usually
occurs at temperatures between 160 and 185 degrees Fahrenheit. When meat sources of protein are
cooked slowly, any connective tissues present are likely to dissolve. Heat does not destroy the protein in
food, though it might reduce the overall content slightly.

Vitamins - Vitamins are lost or destroyed totally or partially in the preparation and cooking. Fat–soluble
vitamin A is unlikely to suffer damage whereas Water–soluble vitamins B and C are the most likely to
damage themselves with the application of heat. The water-soluble vitamins, especially thiamin, folic
acid and vitamin C, can be destroyed during improper storage and excessive cooking. Heat, light,
exposure to air, cooking in water and alkalinity are all factors that can destroy vitamins.

Water – it can be found in the food in its pure, natural form or as a solvent for many solutions such as
juices, stocks, alcohols, proprietary liquids and sauces such as Vinegars. It is the most commonly used
cooking medium for transfer of heat. On heating to various temperatures the water acts differently to
alter the composition of the food that is cooking in it. Liquids evaporate and concentrate the quantity of
the water soluble nutrients and minerals that may exist naturally in water.

CHARACTERSTICS OF RAW MATERIALS

It is very important to understand the characteristics of different raw materials to understand the
composition of a basic meal. The basic raw material can be divided into the following categories:

Foundation Ingredients:–
Those components of a dish or food preparation that forms the bulk of the volume are called
Foundation Ingredients. Other components of the dish are generally based on these ingredients based
loosely on what suits or what goes well with what? E.g. - Flour in the bread, - Rice in a Risotto, - Meat in
a meat curry, - Egg in an omletette etc
Thickening Agents:-
Thickening agents give body, consistency and palatability when used and also increases the nutritive
value. Various starches are used as thickening agents in many dishes. Starches like corn flour, arrowroot;
rice flour is added by making a stable paste through the action of heat. The starch based binders often
takes the form of thick binding sauces, bread crumbs, cooked potatoes, Panada. Protein based binder is
eggs. Unflavored gelatin is used in salad, cold sweets, and cold soups.

Fats & Oils:-

Fats are solid at room temperature and melt when heated. Butter, margarine, lard etc are the different
forms of fats used in cookery. The oils are liquid at normal temperature. Some common oils used in
kitchen are: - Olive oil, Palm oil, Soybean oil, Canola oil(rapeseed oil), Corn oil, Peanut oil.

Raising Agent:-
Raising Agents produce a desirable texture by introducing carbon dioxide into batter and dough. The gas
stretches the dough and creates small bubbles.
There are 3 types of leavening agents:-
Chemical Agents: baking soda and baking powder.
Organic Agents: yeast is living organism.
Physical Agents: the basic physical agent is steam.

Eggs:-
One of the most versatile and nourishing foods used in cooking and are used for three basic functions:-
Coagulation – it is the firming up of protein on the application of heat. Eg – consommé.
Leavening – the egg helps in trapping the air (by whisking) which in turn leavens the final product. Eg –
cake making.
Emulsification – egg yolk acts as an emulsifying agent as its protein wrap itself around globules of oil. Eg
– mayonnaise.

Salt:-
It is a white crystalline odorless sharp tasting substance which is used as a condiment and preserving
agent. In its pure state, salt consists of sodium chloride and is very abundant in nature. It is composed of
2 elements sodium and chlorine in the rate of four parts sodium to six part chlorine. Different types are
salt that are available are: - Rock salt, Table salt, Sea salt, Dairy salt, Iodized salt.
Liquids in Cooking:-
Liquids are the necessary ingredients that are used to do various functions in cooking: - (I) to bind dry
ingredients together, (II) to dilute food, (III) to act as a cooking medium, (IV) to thin down a gravy or
sauce. Milk, water, stock and fruit juices are the most commonly used liquid.

Flavoring and Seasoning:-

These are ingredients that are added to a preparation of a dish to improve its flavor. They combine both
taste and smell. E.g. thyme, bay leaves, cardamom, nutmegs, basils etc. Almond essence, vanilla and
zest of citrus fruits are used for flavoring cakes, pastries and confectionery.

Seasoning:-
The addition of various ingredients (salt, pepper, spices, condiments, aromatics, vinegar etc)

Sweetening Agent:-
When sweeteners are added to the food it enhances the sensations of odor and flavor of the dish that is
produced. It adds its own sweetness to the food and is a versatile food product. The types sweeteners
used in cooking are:-
Sugar - is the generic name for sweet-tasting processed natural sweeteners.
Jaggery - is a traditional cane sugar consumed in some countries. It is a concentrated product of natural
plant juice.

Fruit syrups, jams & honey etc.

Non –Nutritive sweeteners - These sweeteners are not metabolized by the body, as they do not
contribute calories or energy to the diet, they are appropriate in the diets of those on calorie restricting
diets.

FOOD TEXTURES
Texture is a term used to describe the characteristics of a finished product. Variety includes some hard
and soft food in a meal, so that the amount of chewing required is varied.

Coarse: - It consists of large particles; not fine in texture.

Rough: - It has a surface marked by irregularities, protuberances, or ridges which mean the finished
dishes are not smooth.

Smooth: - It has a surface free from irregularities, roughness, or projections; even.

Fine: - The final dish is of superior (super fine) quality.

TECHNIQUES OF PRE-PREPARATION

WASHING - it is the process of getting rid of impurities and unwanted components from food items.

PEELING – it is the process of removal of the outer skin and peels from the food products.

CUTTING - it is a process where the food is divided into manageable segments or pieces by hand,
equipment or by machines.

GRINDING / MASHING – in this process the food structure is broken down by applying
mechanical or physical pressure.