ppt

1. GOOD MORNING
GOOD
MORNING

2. METHODS OF COOKING
SEAT NO : 25058

3. Introduction
 Cooking is an art. It is linked with the dietary
habit and cultural pattern of people.
 Almost all food consumed today need some of
cooking and processing before they are fit for
serving and consumption.
 The nutrient we receive from meal we consume,
depend to a large extent on cooking and
processing practice which are been used.

4. Definition of cooking
“ Cooking is the process of preparing food by
applying heat, selecting, measuring and
combining of ingredients in an ordered
procedure for producing safe and edible food .”

5. Methods of cooking
 MOIST HEAT METHOD -
In this method the heat is conducted to the food
product by water or steam.
1) Boiling -
• Boiling means cooking food in rapid bubbling
liquid
• Cooking in water at 100 degree Celsius is
called boiling
• Some of vegetables such as root and tuber,
pulses are cooked by boiling.

6. 2) Simmering –
• Cooking below boiling point of 85 degree
celsius called as simmering.
• Meat and fish are best cooked by simmering at
high temperature, the fiber of meat are
hardened.
3) Stewing –
The method differs from boiling method
comparatively smaller amount of liquid used for
prolong low degree of heat is applied

7. 4) Poach –
It means to cooked in small amount of hot
liquid that is not actually boiling undesired
orders and flavors are eliminated by this
methods examples are fish and eggs
5) Blanch –
It is process where food items are plunged into
boiling water for a short period of time and then
removed and placed under the cold water

8. 6) Steaming –
The principle is employed in pressure cooker in
which the food is cooked by the direct steam.
 DRY HEAT METHOD –
1) Roasting and Baking –
Food is smeared with the little fat and exposed
directly to the heat or flame Chicken or tender
mutton may be cooked by this method. It is also
called Barbeque.

9. 2) Broiling –
Broiling radiant heat come from above food is
placed on the pre heated metal grate poultry
product and few vegetables are cooked
3) Grilling –
It is a cooking by direct dry heat it can be done
by either in a grill or direct on flame it is very
quick method of cooking

10. 4) Sauté –
In this small amount of oil is used high heat is
applied vegetable oil such as olive oil is used.
5) Frying –
It involves cooking of food items in oil or other
edible fats such as vegetable oil, olive oil, ghee
etc.

11.  COMBINED METHOD –
1) Braising –
This method is combination of dry heat and
moist heat firstly item is cooked by dry heat then
liquid is added and simmer until it become soft
and tender.

12. Conclusion
In this new generation, methods of cooking are
more detectable, people with various cultures are
exploring new and healthy methods of cooking.
Various methods of cooking can provide desirable
taste as well as completing nutritional value of
food.
Methods and techniques are ways to understand
the use of food and kitchen tools, along with food
safety and the cost of food to make that meal.

13. BIBLIOGRAPHY
1) DARSHAN SOHI “TEXTBOOK OF NUTRITION AND
THERAPEUTIC DIET” 2nd EDITION NEW DELHI
JAYPEE BROTHER PUBLISHER; 2018 PAGE NO.
122-123
2) I CLEMENT, “TEXTBOOK OF NUTRITION AND
BIOCHEMISTRY” NEW DELHI: JAYPEE BROTHER
PUBLISHER; 2015 PAGE NO. 147-184
3) TK INDRANI, “NUTRITION & THERAPEUTIC DIET”.
2nd EDITION NEW DELHI: JAYPEE BROTHER
PUBLISHER; 2015 PAGE NO. 143-150
4) DARSHAN SOHI “TEXTBOOK OF NUTRITION” 2nd
EDITION JALANDHAR CITY: PEE VEE
PUBLISHER; 2013 PAGE NO. 215-216
5) https:// www.slideshare.net

14. THANK YOU