CHAPTER IX: AIMS AND OBJECTIVES OF COOKING FOOD

1. Cooking partly sterilizes food. Above 40C(140F) the growth of bacteria falls off rapidly and in general it ceases above 45C (113F). Non sporing bacteria are killed at temperatures above 60C (140F) for varying periods of time. For example, to make milk safe for consumption, it is pasteurized at 63C (145F) for 30 minutes or at 72C (161F) for 15 seconds. Boiling kills living cells with the exception of spores, within a few seconds. Spore bearing bacteria take about 4 to 5 hours of boiling to be destroyed. To destroy them in a shorter time, higher temperatures must be used.

2. Cooking helps to make the food more digestible. Complex foods are often split into simpler substances during the cooking process. This helps the body to absorb and utilize the food more readily than in the raw form.

3. Cooking increases the palatability of various dishes.

4. Cooking makes the food more attractive in appearance and therefore more appetizing.

5. Cooking introduces variety. Many different types of dishes can be prepared using the same ingredient.

6. Cooking helps to provide a balanced meal. Different ingredients of different nutritive values combined together in one dish make it easier to provide a balanced meal.

vernon coelho

2009-2010

ihm mumbai