AIMS AND OBJECTIVES OF COOKING FOOD

AIMS AND OBJECTIVES OF COOKING FOOD

 

1)    Cooking increases palatability. Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating an appetite.

 

2)    Cooking helps to provide a balanced meal. The different ingredients combined together in one dish make it easier to provide a balanced meal.

 

3)    Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it  prevents food poisoning and diseases when stored properly. Some of the disease producing germs is killed by cooking. They are killed because of high temperature during the cooking process.

4)    Cooking retains, as far as possible, the nutritive and flavouring ingredients. The flavour depends upon the amount and kind of extractive present, and the acids developed. Nutritive value is enhanced if the fat proportion in the meat is more. While cooking, the nutrition could be preserved by using the cooking liquor.

5)    Cooking gives a variety to the menu, as one food item could be cooked in various ways and given different textures, e.g. mutton in a soup, roast joint, croquettes, stews, keema, sookha meat, boti kababs, etc. Different methods of cooking when used make the menu interesting and enhance variety. It is, therefore, easier to plan a balanced diet.

 

6)    Cooking preserves food for a longer time. The high temperature destroys bacteria and limits spoilage. It is economical as the cooked leftovers could be utilized and new dishes could be prepared.

 

  

ADVANTAGES OF COOKING

 

The following are the advantages of cooking :- 

 

q  Cooking makes the food easy to chew.

q  Cooking softens the connective tissues in the meat and makes animal foods more digestible.

q  Cooking makes the complex foods split into simpler substances.

q  Cooking helps to kill harmful bacteria. It makes the food safe to eat.

q  Cooking preserves the food.

q  Cooking increases palatability. It improves taste and enhances the flavour.

q  A wide variety of dishes can be made by different methods of cooking i.e. boiling, frying, roasting etc.

q  Cooking makes the dish more colorful. It develops new flavors in food.

q  Cooking makes the food to appreciable texture.

q  Cooking makes food more appetizing

q  Cooking provides balanced meal.