Aims & Objectives of Cooking

Aims & Objectives of cooking

What is Cooking?

Cooking is the application of heat to food for the purpose of making it more digestible, safer to eat, more palatable and to change its appearance.

Aims1.Sterilization:

It is the process of killing pathogenic bacteria and worms present in the food. Boiling and freezing are two popular methods of sterilization

2.Preservation

Cooking also helps to preserve the food for a longer time with the help of spices, oils and sugar syrups, etc., mixed with it while being processed

3.Digestibility

Cooking also helps in digestibility of certain vegetables and raw food which cannot be digested if taken uncooked

4.Appetizing

Cooking gives an appearance to the food which makes it presentable and also appetizing. On application of heat,the red colouring matter such as haemoglobin in meatdecomposes and changes the red colour to brown. Flavours aredeveloped, which stimulate the digestive juices. The colours ofvegetable are brightened

5.Enhancement of nutritive value:

Though cooking may destroy certain vitamins it usually enhances its nutritive value by breaking up heavy materials like fat into digestible particles

6.Variety:

Cooking produces variety from the same ingredients. Several type of preparation can be made from one raw ingredient.

Objectives of Cooking:

1.Retaining nutritive value of the food.2.Retaining the original colour of the food.3.Prevent clash of flavours.4. No under cooking or over cooking