Transcript
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Aims and Objectives of Cooking - fond de Cuisine
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Introduction • The main intention of cooking is to see that the food cooked
undergoes a physical change, sometimes a chemical change and is acceptable.
• A physical change occurs when a substance changes its form, color, size, but still remains the same substance, for example water changes into ice,
• A chemical change occurs when a substance changes its form, color or size combining so as to form an entirely new body, for example milk becoming curd.
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Objectives of Cooking:• Cooking partially sterilizes food : • Above 40 C (104 F) the growth of bacteria falls off rapidly and
in generally it ceases above 45 C (113 F).
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Cooking helps to make food more digestible
• To facilitate and fasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. Complex foods are often split into simpler substances during cooking.
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Cooking increases palatability
• It makes food more attractive in' appearance and, therefore, more appetizing.
Cooking introduces variety
• Many different types of dishes can be prepared with the same ingredients. It helps to provide a balanced meal. Different ingredients combined together in one dish make it easier to provide a balanced meal.
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Cooking increases availability of food
• Raw egg contains avidin which binds biotin making biotin unavailable to the body. By cooking, avidin gets denatured and biotin is available to the body.
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Cooking concentrates nutrients.• This may be due to removal of moisture or using combination
of foods or due to cooking procedures, e.g. sweets
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