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COOKERY RULES & PRESERVATION OF NUTRIENTS

16immo19 k.manisai What is ?

. Definition:- . Its an art, technology and craft of preparing with use of heat . In simpler terms its preparing food with heat or fire. . It’s a method of transfering heat energy from heat source to food material . Phylogenitic analysis suggests that human ancestors may have invented cooking as far back as 1.8 to 2.3 million years ago Principles of cooking:-

. 1)conduction . 2)convection . 3)radiation Conduction :-

 transfer of heat occurs through direct physical contact Metals are good conductors of heat Ex:- heating pan Convection and radiation:-

. water is best example of convection As heat water at the bottom moves up due to less density and cold water moves down due to high density when heat is radiated it travels in straight lines and object in its path becomes heated is the best ex: Why cooking is done?

. Tastes better . According to recent studies:- . Makes food easier to chew chimpanzees spends more than six hours . Makes digestion more efficient a day simply chewing their food . Takes less energy to digest . Pythons found to use less energy after eating cooked meat than raw . Improves nutritional quality(avadin) meat . Kills microorganisms . Cooked or raw food has same amount . Inactivates enzymes of Ca, Mn,Mg,Fe,Zn except . Improves absorption potassium . For appearance (some cannot eaten raw) . Lasts longer Methods of cooking and serving:-

Moist heat

Methods of cooking Combination . Dry heat cooking method includes:- Broiling (Air) Grilling (Air) (Air) (Air) Sauteing (fat) (fat) Deep-frying (fat) Moist heat method includes:- (water or liquid) (water or liquid) Boiling (water or liquid) (water or liquid) Combination methods includes:- (fat and then liquid) stewing (fat and then liquid) . Poaching:- it’s a method of cooking technique that involves cooking by submerging food in water at low temp.. ex:- boiling eggs . Simmering:-is a method of cooking in water at temp.. Below boiling point and above poaching temp.. . Boiling:- Cooking food in liquid at 100 degrees of temperature . Food gets cooked properly when its bubble vigorously . Steaming:- Food is being cooked with the help of steam or watervapour produced by boiling water. . Braising:- it’s a method of cooking in which first food is browned using fat and then liquid is added and simmered

. Stewing:- similar to braising but generally used to cook smaller pieces of meat in less time Serving food:-  Never leave meat, poultry, eggs, fish(raw or cooked) at room temperature for more than 2 hours. If temp.. Outside is more than 32degree celsi.. Then refrigerate within 1 hour. . Store leftovers in small, shallow containers to cool rapidly. . Do not reheat food that is contaminated. Reheating does not make it safe. . If you are not sure how long a food has been in the refrigerator, throw it out. . If you are not sure whether a food is safe, throw it out. always clean utensils and dishes properly use hotboxes to pack the food so that it last long for fresh Safe food handling, Storage of food:-- . Buy vegetables whole. Leaving leaves on and stalks in allows vitamin C to migrate to the edible parts of the plant.

. Cook foods in the minimum amount of water, or steam them. use this mineral-rich water.(stock)

. Avoid high cooking temperatures and long heat exposure.

. Do not allow food to stand for long periods at room temperature. Do not store food in warm places.

. Do not soak vegetables for long periods.

. Do not peel fruit or vegetables Preserving the nutrients of food with . Parboiled,proper or converted, care: white- rice is more nutritious than regular white rice. . Dark green leafy vegetables and deep-yellow vegetables have more vitamin A than lighter-colored ones. . Cooked vegetables that are reheated after being kept in the refrigerator for two or three days lose more than half their vitamin C. . Except for pineapples, fruits ripened on the plant and in the sun have more vitamin C than those picked green. . In general, the longer food is stored in the refrigerator, freezer or cupboard, the greater the nutrient losses. . Orange juice can be kept refrigerated in a covered container for several days before any vitamin C is lost. . The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. . Waterless cooking, , steaming, stir-frying and microwaving are least destructive of nutrients. if food is cooked in water, add it to a small amount of boiling water, cover the pot and cook it rapidly Safe food handling:-

. Don't wash rice before cooking it. . The smaller the pieces food is cut into, the greater the chances of losing nutrients. On the other hand, small pieces mean faster cooking. If possible, delay cutting up fruits and vegetables. . do not cook green vegetables with baking soda since it destroys thiamin and vitamin C. . Cooking in iron pots can destroy some vitamin C, but it can also add nutritious iron to the food, especially if the food is acidic. . Cooking utensils made of glass, stainless steel, aluminum or enamel or lined with a nonstick coating have no effect on nutrient content. . The longer meat is roasted, the more thiamin B1 is lost. Toxicity:- . May occurs due to not cooking food thoroughly . Due to infections from exterior . Improper storage of food . Keeeping cooked foods unrefrigerated for long time . Food touched by ill and its methods:- . Traditional methods includes:- . Food preservation is to prevent the Drying growth of bacteria, fungi, Cooling and other micro-organisms as well as slowing the oxidation of fats that Boiling cause rancidity. Salting . Modern methods includes:- Pasteurization Vaccum packing Irradiation Lye Cryopreservaation etc.. Jellying burial . Drying:- vegetables and fruits are naturally dried by the sun this will prevent decomposition of fruits and vegetables . Cooling:-Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. . Boiling:-Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them. . Salting:-Salting or curing draws moisture from a substance by osmosis. . Sugaring:- is used to preserve fruits, either in an antimicrobial syrup with fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. Sugar tends to draw water from the microbes (plasmolysis). . Smoking:- smoking is used to lengthen the shelf life period of perishable food items it is achieved by exposing food to smoke by burying plant materials . Pickling:-Pickling is a method of preserving food in an edible, antimicrobial liquid. the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. . Lye:-Sodium hydroxide(lye) makes food too alkaline for bacterial growth. . Canning:-Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. . Jellying:-Food may be preserved by cooking in gelatin, agar,maize flour that solidifies to form a gel. . Jugging:- Meat can be preserved by jugging. Jugging is the process of stewing the meat in a covered casserole. . Burial:- foods can be preserved in soil that is very dry and salty due to a variety of factors: lack of light, lack of oxygen, cool temperatures. . Pasteurization:-is a process for preservation of liquid food applied to dairy products(liquid food). milk is heated at about 70 °C for 15–30 sec to kill the bacteria present in it and cooling it quickly to 10 °C to prevent the remaining bacteria from growing. . Vaccum packing:- stores food in a vacuum environment, usually in an air- tight bag or bottle, commonly used for storing nuts to reduce loss of flavor from oxidization. . Irradiation:- of food is the exposure of food to ionizing radiation. (alpha and beta)Treatment effects include killing bacteria, and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. . Biopreservation is the use of natural or controlled antimicrobials as a way of preserving food especially utilizing lactic acid bacteria (LAB) . Food additives:- . Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Functions :-  it mantains quality and freshness  Prolong shelf life period  Compensate vitamin, mineral deficiency and provide nutrition  Aids in processing and preparation of foods (adds vit..lost during processing) A small percentage of people are sensitive to some food additives. . Acidulents:- confer acid taste. it include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. . Acidity regulators:- are used for controlling the pH of foods for stability . . Anticaking agents:- prevents powders such as milk powder from caking. . Antifoaming and foaming agents:- Anti foaming reduce or prevent foaming in foods. Foaming agents do the reverse. . :-such as vitamin C are preservatives by inhibiting the degradation of food by oxygen. . Bulking agents:- such as starch increase the bulk of a food without affecting its taste. . Food coloring:- Colorings are added to food to replace colors lost or to make food look more attractive. . Color retention agents :-are used to preserve a food's existing color. . Emulsifiers:-allow water and oils to remain mixed together in an emulsion. . Flavors :- gives food a particular taste or smell. . Glazing agents:- provide a shiny appearance or protective coating to foods. . Humectants:- prevent foods from drying out. . Sweeteners:- added to foods for flavoring,to keep the calories low. . Thickeners:- increase its viscosity without changing its other properties. . Raising agents:- increases volume of food through use of gases. Facts about food additives:-

. Artificial food color is suspected of causing increased hyperactivity in children. . dye Yellow No. 5 has been thought to worsen asthma symptoms. . FDA Red Dye No. 2 after some studies found that large doses could cause cancer in rats. Food adulteration Examples of food adulteration:- . milk which containts added water . ghee which contains any added matter not exclusively derived from milk fat . mixture of two or more edible oils as an edible oil . any article of food which contains any artificial sweetener beyond the prescribed limit . turmeric containing any foreign substance . dahi or curd not made out of milk . milk or milk products containing constituents other than of milk . Food adulteration:- . Adulterated food is impure, unsafe, food. . Adulteration usually refers to mixing other matter of an inferior and sometimes harmful quality with food or drink intended to be sold. As a result food or drink becomes unfit for human consumption. . Reasons for food adulteration:-  sellers want profit  Increase of food production  To preserve food for economic activities  To earn money in less time  To make food look more fresh and natural Prevention of food adulteration act,1954:- . Objective:-  to protect public from poisnous and harmful tools  To protect the interests of consumers by eliminating fraudulent practices Functions:- To analyse the samples of food sent by any authorised officer . Penalities:- . Guilt will be punished with imprisonment for a term six months to 3 years and with fine upto one thousand rupees Preparation of bevarages:- Mango cocktail . Ingredients:- . 60 ml vodka,60 gm fresh mangoes,6-8 fresh mint leaves,1-inch ginger,20 ml sweet and sour syrup,15 ml lime juice,1 mint sprig to garnish. . Method . Add the vodka, fresh mangoes, mint leaves, ginger, lime juice, sweet and sour along with a few ice cubes in a blender. Blend until well combined. . Pour it in a margarita glass and serve frozen garnished with a mint sprig. Classic Sangria . A popular wine cocktail, Sangria is fruity and fancy. It is known to have originated in Spain. . Ingredients:- . Glass: AP wine,Cut fruits (apples, orange, mint & fruits in season),75ml Red wine,15ml orange wine - to soak fruits,Top with 7Up,Garnish: mint sprigs . Method . Add the cut fruits in the glass. . Pour in the red wine, orange wine, ice & top with 7Up/Sprite. . Garnish with fresh mint. . Ingredients . 500 g baby potatoes 4 Tbsp oil 1 tsp cumin seeds/ jeera 1/4 tsp asafoetida/ hing 1 tsp dry mango powder/ amchoor to taste 1 Tbsp lemon juice 2 Tbsp fresh coriander, chopped

. Method . Par boil the potatoes and peel them. Keep aside. . Dry roast the ingredients for the masala till slightly brown and fragrant. Cool and grind to make a slightly coarse powder. Keep aside. . Heat oil in a pan. When the oil is hot, add cumin seeds and hing. Once the cumin seeds starts to crackle, add potatoes and fry on high heat till slightly browned from all the sides. . Add the ground masala, dry mango powder and salt and fry for 3-4 minutes on low heat. . Sprinkle lemon juice and coriander and mix well. . Serve hot with chapati or paratha (MASALA BABY POTATO)