Aim and Objective of Cooking Food

SRINIVAS COLLEGE OF HOTEL MANAGEMENT

CHAPTER II

[AIMS AND OBJECTIVES OF COOKING] COOKING] VIKAS SHERVEGAR A R PILLAI


CHAPTER II COOKING

AIMS AND OBJECTIVES OF

 C  ook oo king in g

Cooking can be defined as the transfer of energy from a heat source to a food. This energy alters the food’s molecular structure, changing its texture, flavor, aroma and appearance. It is the process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. Aim and objective of cooking food • • • • • •

Cooking increases palatability Cooking help to provide balanced diet. Cooking help to sterilize the food. Cooking gives variety to the menu Cooking preserve food for longer time. Cooking retains the nutritive value.

Advantages of cooking food        

Cooking makes food more appetizing Cooking softens the connective tissues in the meat and makes animal foods more digestible. Cooking makes the complex food split into simpler once. Cooking makes the food safe to eat. Cooking makes the dish more attractive. Cooking makes the food easy to che. Cooking retains the nutritive value. Cooking helps to get balanced diet.

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FOOD CONSTITUENTS

Food composed of the folloing five constituents. They are     

!rotein Carbohydrate Fat "itamins #inerals

Protein

$dible animal material, including muscle, offal, milk, eggs and egg hites, contains substantial amounts of protein. %lmost all vegetable matter &in particular legumes and seeds' also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. Carbohdrate

Carbohydrate is formed from hydrogen, oxygen and carbon and is classified as simple carbohydrate &sugar' and complex carbohydrate &starch and glycogen'. The body digests these sugars and starch into glucose &also knon as blood sugar' and is very important source of energy for the body. (imple carbohydrate is found in naturally occurring sugar in fruit here as complex carbohydrate is found in vegetables, cereal grains &heat, barley ) oats'. Fat

It is one of the ma*or classifications of food substances. Fats and oils are sources of energy. They also aid in making both natural and prepared foods more palatable by improving the texture and providing a more desirable flavour. Fats and oils come from both animal and plant sources.

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!itamins

"itamins are vital dietary substance needed to regulate the metabolism and for normal groth and body functions. They are distant from protein, carbohydrate and fats. "itamins are divided into to categories. Fat soluble vitamins &%, +, $ ) ' and ater soluble vitamins &vitamin C and - complexes'. "itamins are found in many fruits and vegetables and animal foods. "inera#s

#inerals cannot be manufactured by the body. They are obtained by eating plants that have dran minerals from the ground or the flesh of animals that have eaten such plants. #inerals are considered as micronutrients because only small uantities are needed. /ormally minerals are obtained from milk, other dietary products, cereals, vegetables, fish etc. Effect of Cooking on food

The effect of cooking upon the food constituents are discussed belo01 Action of $eat on Carbohdrates

The interaction of heat and carbohydrate is complex. 2ong1chain sugars such as starch tend to break don into more simple sugars hen cooked, hile simple sugars can form syrups. If sugars are heated so that all ater of crystallization is driven off, then Caramelisation starts, ith the sugar undergoing thermal decomposition ith the formation of carbon and other breakdon products producing caramel. %n emulsion of starch ith fat or ater can, hen gently heated, provide thickening to the dish being cooked. In $uropean cooking, a mixture of butter and flour called a roux is used to thicken liuids to make stes

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or sauces. In %sian cooking, a similar effect is obtained from a mixture of rice or corn starch and ater. These techniues rely on the properties of starches to create simpler mucilaginous saccharides during cooking, hich causes the familiar thickening of sauces. This thickening ill break don, hoever, under additional heat.

The action of heat on Carbohydrate shall differ3 according to hether its dry heat or moist heat that is applied, thus there are to types of reactions, "is0 4. +extrinisation 1 If starch is sub*ected to dry heat, it breaks don to form pyrodextrins, in a process knon as +extrinisation. !yrodextrins are bron in colour. This process is partially responsible for the broning of toasted bread. 5. 6elatinization 1 6elatinization is a process that breaks don the intermolecular bonds of starch molecules in the presence of ater and heat, alloing the hydrogen bonding sites &the hydroxyl hydrogen and oxygen' to engage more ater. !enetration of ater increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allo ater entry. 7eat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn. 6elatinization is also knon as the thickening of a liuid. The starch grains8flour granules absorb the liuid. 9hen heated the grains8granules sell and then burst, releasing starch into the liuid. The granules8grains sell to : times their original size. Action of $eat on Proteins

9hen proteins are heated they become de1natured and change texture. In many cases, this causes the structure of the material to become softer or more friable 1 meat becomes cooked. Cooking at ordinary temperatures renders protein foods more digestible. %t high temperatures the protein itself gets denatured thus making it deprived of nutritive value. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg hites.

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Action of $eat on Fats

Fat melts hen it comes in contact ith heat. ;n further heating it starts to smoke, this point is knon as %smoke &oint' on further heating it ill start flashing, his point is called < f#ash &oint', and the fat catches fire. If heated to a very high degree for a long time, fats undergo partial decomposition and fatty acids and glycerol are produced. 6lycerol further decomposes into caroling hich is an irritating compound to the digestive system. 9hen fat heated for long time at too slo temperature it thickens, becoming gummy. This condition is knon as &o#meri(ation, and fat that has reached this stage is no longer fit for use. Action of $eat on "inera#s

There is no appreciable loss of minerals due to cooking. (ome minerals are made more readily available by cooking. Action of $eat on !itamins

There is some unavoidable loss of vitamins during cooking. The loss is considerable in respect of thiamine and vitamin C. "itamin % and + are not destroyed by the ordinary methods of cooking. "itamin - may be destroyed during cooking if cooked at high temperature. The use of baking soda in cooking causes further destruction of vitamins. EFFECTS OF COO)IN* ON DIFFE+ENT T,PES OF IN*+EDIENTS Cerea#s-

=ice is ashed before cooking. $xcessive ashing removes the ater1soluble vitamins and mineral. The proactive of cooking rice in large uantities of ater and draining aay the excess of ater at the end of cooking leads to further loss of -1group vitamins and minerals. =ice, therefore, must be cooked ith *ust enough ater so that all the ater is absorbed at the end of cooking1this is usually 5 or 5 > times the volume of rice.

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%ll cereals &e.g. ater flour' absorb ater and during cooking the starch granules sell up and burst. This renders the digestion of starch rapid and complete. P#.ses-

!ulses are rich in protein &5? to 5: per cent'. They also contain small uantities of starch. It is very important to boil pulses very thoroughly.

*reen /eaf !egetab#es-

6reen leafy vegetables are prized for vitamins and minerals. The vitamin % hich occurs in the form of thiamine and vitamin C are partially destroyed by cooking. If the cooking ater is drained aay, there ill be loss of not only vitamins but also minerals. It is therefore =ecommended that green leafy vegetables should be cooked in a small amount of ater and for the proper length of time. -aking soda should not be used to hasten cooking. Other !egetab#es-

"egetables like potatoes should be cooked ith their outer skin intact3 this retains all the vitamins and minerals contained in them. %s a rule, vegetables should be cooked in a small amount of ater to prevent loss of vitamins and minerals. They can also be cooked by steaming. Cooking of Fr.its-

#ost fruits are eaten fresh and ra. This makes the vitamins present in fruits easily available. Fruits can also be cooked by steing3 this ill result in loss of some vitamins, !articularly, vitamin C.

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Cooking of "eat      

#eat is cooked in a number of ays. 9hile cooking, meat Coagulation of protein is at @?AC. There is reduction in ater content3 conseuently there is shrinkage of meat. Collagen hich is a protein of the connective tissues is changed into gelatine. $lastin, hich is also component of connective tissue, is not affected. The fat of meat melts. There is loss of mineral in cooking ater but this ater can be used as soup or gravy. 2oss of -1group vitamins especially thiamine.

Cooking of Fish-

Fish contains so little connective tissue, that the cooking time is very short. The proteins coagulate at @?AC. Cooking of "i#k-

9hen milk is heated, a scum consisting of fat forms on the surface. This makes it difficult for steam to escape3 hence milk boils over easily. (ome of the lactalbumin sticks to the sides and bottom. !rolonged boiling alters the taste of milk. The cooked flavour is due to burning or Caramelisation of milk sugar. There is destruction of thiamine and vitamin C during boiling. #ilk, hich is already a poor source of vitamin C, becomes poorer at the end of boiling. -oiling destroys enzymes and the useful lactic acid bacteria present in milk. Cooking of Eggs-

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The albumin of the egg begins to coagulate at @?AC3 and solidifies at @BAC  @:AC. %t boiling point &4??AC', the albumin becomes tough. 7oever there is little change in the nutrients present in the egg. TASTE SENSATIONS

;f the senses human have, smell and taste are directly related. They are detected simultaneously because the mouth and nose share the same airay. The human body identifies the basic taste sensations through the tongue the diagram of the tongue shon in the figure, one highlights areas is most sensitive to particular sensations. There are four ma*or taste sensations • • • •

S0EET SOU+ SA/T, 1ITTE+

S0EET sensations come from sugar and seeteners. These are detected at the tip of the tongue. (eetness is also the primary sensations that the body prefers. SOU+ sensations come from acid and are detected on the sides of the tongue. Citrus *uices such as lime and lemon, tomato products and vinegar are all examples of acidic foods. The tongue reacts in varying degrees to acids, depending on the concentration. SA/T, sensation comes from sodium chloride and other salts such as sodium glutamate and potassium chloride. This sensation is detected at front of the tongue

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1ITTE+NESS is a reaction to alkaloids, hich are bitter. This sensation is detected at the back of the tongue. $xample of bitter alkaloid1 caffeine, uinine

Fe sensations are encountered in complete isolation. For this they are at times difficult to affect our sensitivity to taste. Foods that are hot or too cold seem to lose the flavour only because our taste buds cannot easily detect flavour at extreme conditions. It is important that the taste sensations of various compounds are considered hen seasoning and flavoring foods. #ixing and matching sensations is truly challenging and exciting. SEASONIN*S

(easoning is the enhancement of the natural flavour of food. $.g. (alt in various forms is the primary seasoning Importance of seasoning •

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(easoning should enhance the flavour of main ingredient but it should not hide or cover up the prepared food. #ost seasoning of liuid products should be done at the end of cooking as liuid can reduce during the process 9hile preparing solid foods it is best to add at the beginning of the cooking. %s the seasoning in the form of salt it ill release ater so that in case of red meat it can’t be put before cooking.

F/A!OU+IN*S

Flavorings are the addition of a ne flavour to the food. -y this addition it ill result in alteration of original natural flavour. These are added at the beginning or ended depending upon the cooking time and cooking process. Flavorings are divided into •

Nat.ra# f#avorings 0 fruit *uices, spices, herbs, herbs, mint, ginger etc.

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Artificia# f#avo.r0 it can be obtained from pineapple, vanilla, banana are produced from various chemicals to give a close imitation of natural flavors Com&o.nd f#avo.r0 it is made by the blending of natural flavors and artificial flavors

CONDI"ENTS

The ord condiment is derived from 2atin ord condire hich means to preserve. It refers to number of seasonings hich e add to food during cooking or to prepared food often at the table to contribute to the flavour. The basic condiments include0 vinegar, pepper, salt and mustard. Condiments help to • • • •

To lighten the flavour To stimulate appetite To aid digestion To preserve certain products

!INE*A+

"inegar is a sour liuid consisting of a dilute solution of acetic acid, obtained by the natural fermentation of ine or alcoholic solution. It is one of the oldest of all condiments used by man. There are numerous types of vinegar •

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Disti##ed vinegar- all vinegars are distilled to remove traces of its original colour. It is mostly used for pickling purposes. $erb vinegar- this vinegar consists of good uality vinegar, into hich some sprigs of an herb is added to give a particular flavour. 0ine vinegar- it is made from those ines hich are turned sour during the ine making process Fr.it vinegar- this vinegar is made from an initial fermentation ith fruits such as apples.

PEPPE+

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There are three main varieties of pepper hich are commonly used. 1#ack 2 3hite &e&&er- this is a fruit of a climbing plant, hich is cultivated in India, #alaysia and 9est Indies. The pepper berries gro in cluster like grapes. -lack and hite peppers are produced from the same fruit. 9e get the black pepper from the fruits picked up before they are ripe and dried under sun or over fire. 9hite pepper is produced from the ripe fruits hich are soaked in ater and then rubbed to remove the dark outer skin. Pa&rika &e&&er- this is a red pepper ith a mild delicate flavour. It is mainly used to impart a red colour to the food. It is not so strong like other peppers. Caenne &e&&er- it is prepared from the dried red, fully ripened berries of one of the varieties of capsicum. The fruits are grounded into poder, mixed ith some heat flour and yeast and made into small flat cakes and baked. The cakes are then podered and sieved. It has a very hot flavour and is used as a table condiment. SA/T •

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(alt is the earliest and most commonly used condiment employed by man. It is a hite crystalline odorless sharp tasting substance hich is used as a preserving agent. The chemical name of salt is sodium chloride. It is composed of to elements of sodium and chlorine in the rate of four parts of sodium to six parts of chlorine. (alt is found naturally in many parts of the orld. The common types of salt that are available are

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+ock sa#t- this is a large coarse crystal sized salt obtained from crushed mine salt. It is ideal for most culinary purpose. !ac..m sa#t- this is prepared by evaporating a purified salt solution in vacuum pans to produce a salt that is DD.DE pure. To these small cubical form of crystals is added very small amount of magnesium carbonate to prevent caking and allo it to remain free floing. Dair sa#t- this is a DD.DE pure salt of a fine crystal size, hich is used in the manufacture of butter, cheese etc.

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Ce#er sa#t- this is a blend of crushed celery seeds and vacuum salt hich is purchased already prepared. It is freuently used hen fresh celery is unavailable or *ust a small uantity is reuired *ar#ic sa#t- this is a blend of crushed, dried garlic and table salt hich is purchased already prepared. Iodi(ed sa#t- this salt contains 4:1? parts per million of sodium iodide or potassium iodide.

"USTA+D ".stard is a condiment made from the seeds of a mustard plant. The hole, ground, cracked, or bruised mustard seeds are mixed ith ater, vinegar or other liuids, and sometimes other flavorings and spices, to create a thick paste ranging in colour from bright yello to dark bron. 7omemade mustards are often far hotter and more intensely flavored than commercial preparations. (trong mustard can cause the eyes to ater, sting the palate and inflame the nasal passages and throat. #ustard can also cause allergic reactions. Commonly paired ith meats and cheeses, mustard is also a popular addition to sandiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades Uses ".stard is often used at the table as a condiment on meat. It is also used as an ingredient in mayonnaise, vinaigrette, marinades and barbecue sauce. It can also be used as a base for salad dressing hen combined ith vinegar and olive oil. #ustard is a popular accompaniment to hot dogs, pretzels, and -raturst. #ustard is also an emulsifier hich can stabilize a mixture of to or more unblendable liuids such as oil and ater. %dded to 7ollandaise sauce, mustard can reduce the possibility of curdling.

+ry mustard, typically sold in cans, is used in cooking and can be mixed ith ater to become prepared mustard.

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CO""E+CIA/ CONDI"ENTS • •

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SO,A SAUCE- it is a fermented product based on (oya bean and heat C$INESE C$I//, SAUCE- hot, seet and sour made from red chillies, apricot, lemon and garlic. +OSE 0ATE+- highly perfumed clear ater distilled from rose petals used in Indian and #iddle $astern cookery. 1+INE- a salt solution used to preserve fish, meat or vegetables. -rine sometime contains salts of nitrate and potash, sugar and flavoring.

"A+INADE

It is a seasoned liuid, cooked or uncooked in hich meat, fish or vegetables are soaked for varying lengths of time. Its principal purpose is to flavour the food, but it also makes it tender by softening the fibers and it enables the fish and meat to be kept for a longer time than normal. #arinades can be classified into to •

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Instant4 .ncooked- it is used for short marination and it can be subdivided into 4. Oi# based- to preserve moisture in the product 5. Acid based- based on vinegar, lemon *uice and other acid type liuid . F#avo.r based- mostly in the combination of different kinds of herbs and spices Cooked marinade- it is first prepared over heat and cooled before applying on the product

CO/O+IN*S

These may be divided into simple classification of natural colorings and synthetic colorings. /atural colorings mainly come from the plants here as synthetic colorings are man made ith some originating from coal1tar products. The most common coloring is as follos

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1ro3n co#o.r- produced by simply caramelizing sugar to a dark colour and diluting it ith ater, mostly used to give colour to gravies, sauces, soups and confectionery Choco#ate- this is prepared by using podered or melted cocoa or chocolate Coffee- this may be obtained from a strong infusion of ground roasted coffee beans *reen- this can be obtained by extracting the natural green colour from plants like spinach +ed- this is obtained from a small insect, hich is commercially produced in #exico. This red liuid is then boiled for a long period and stabilized ith lime so that the coloring does not precipitate out. ,e##o3- this is obtained from several sources like saffron and turmeric.

Artificia# co#orings

These are stronger, more heat resistant and less expensive. These are produced from a solution of essential oil ith alcohol and are highly volatile. They are concentrated liuid used to enhance the colour and flavour of certain food preparations. SPICES

(pices are pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees, that are used to flavour or season the food. +on through the ages India has been knon for the #and of s&ices. %ll of the spices hich are used in Indian cookery not only have flavoring but also have some antiseptic or medicinal values. (pices can be used in to impart flavour, enhance the aroma, imparts colour and provides an eye appeal. The folloing are the different spices used in Indian cookery •

A// SPICE- this is the berry of the plant $ugenia pimento, a small tree gron in 9est Indies. The berries are gathered hen green and unripe and dried under the sun. it combines the flavour of cloves, cinnamon and nutmeg

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C/O!ES- these are dried unopened floer buds of an evergreen plant hich is gron in India and (ri 2anka. It posses a strong flavour and have some antiseptic values "USTA+D- it is yello in colour and has got a sharp pungent flavour. It can be used as podered or hole. Gsed in tempering dishes and pickling CINNA"ON- this is taken from the bark of an evergreen tree belonging to the laurel family. The outer bark is stripped off the branches and is dried. It has a fragrant and it taste pleasant and aromatic. Gsed for basic garam masala CA+DA"O"- this is mostly found in #alabar Coast. Fruit is a small pod and the seeds ithin the pods have a seet strong flavour. =ich curries like khorma, cakes, pudding all have got a ma*or ingredient as cardamom. PEPPE+- this is obtained from seeds or berries of plant piper nigrum. Types of pepper include cayenne pepper, paprika etc +ED C$I//IES- chillies are gron in large uantities in India and used extensively in Indian savoury preparations. There are several varieties hich fall under to ma*or groups like capsicum annum and capsicum frutescence. It is one of the important ingredient in Indian masala and curries. CO+IANDE+- extensively used in the preparation of Indian savoury items and forms essential ingredient of curry poder. The leaves are used for flavoring curries, in salads and chutneys and as garnish TU+"E+IC- This is an aromatic root gron in India. It is sold in root form and as poder. Turmeric is a member of ginger family, but has a different flavour. It is used in curry poder not only for imparting flavour but as ell as colour and also for its preservative ualities. *IN*E+- this is a tuberous root and it is one of the fe spices that gro underground. -ecause of stimulating and digestive properties it is

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employed for many medicinal properties. The most common use of ginger is in making masala, soft drinks, pickles and preserves. •

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FENNE/ SEEDS- The dried fruit of a perennial herb of the parsley family. Fennel is used both hole and ground. SAFF+ON- the orld’s most expensive spice is the dried stigma of saffron crocus. ;nly a small uantity of saffron is needed to flavour and colour a dish either seet or savoury. (affron is available in strands or podered form.

A+O"ATIC $E+1S AND P/ANTS

7erbs refer to the various aromatic plants or leafy part of those plants hich are used in cookery. They are used as a flavoring agent as ell as vegetables, salad ingredients and as garnish. Folloing are some of the herbs used in cookery •

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PA+S/E,- it is similar to coriander leaves in appearance. It gives finishing touch to the soups, stes and sauces. It is also used for garnishing purpose also. !odered parsley is an excellent herb, hich imparts a delicate flavour T$,"E- it belongs to the same family of mint. The leaves can be used either fresh or dry for stuffing, soups etc. "A+5O+A"- it is used for making sauces, stes etc. it can be used both fresh or dry "INT- it belongs to the labiates family. The spear mint gives a better flavour and mostly used in cookery 1A,/EA!ES- this belongs to the common laurel family of plants. It is used to give flavour in soups, stocks, sauces etc. generally it is used in dry form CU++, /EA!ES- similar in appearance to bay leave but gives a different flavour. It is mostly used in south Indian cookery.

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TA++A*ON AND C$E+!I/- this leaves posses a flavour that is appreciated throughout the orld. These are used to flavour soups, sauces etc. tarragon is used in flavoring vinegar.

I"PO+TANCE OF $E+1S AND SPICES 

$e#&s In digestion1 spices have been used in the pre1historic times. Clove oil stimulates the flo of gastric *uices3 garlic, aniseed and asfoetida are taken for indigestion and hypertension.

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Seed for medicina# &.r&ose6 for toothache, clove oil is used to relieves the pain. 6arlic and cloves helps in digestion. 6inger added to tea helps to cure cold.

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Enhance f#avo.r6 monosodium glutamate is a flavour enhancer in meat and fish dishes.

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Im&rove a&&earance6 some spices give colour to food and improve appearance of the dish. $xamples are turmeric, saffron etc.

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Im&rove &a#atabi#it6 (alt is one of the important seasonings that enhances the taste of the food. It also brings out the flavour. The other seasonings that improve the palatability are pepper, chillies, poppy seed’s, coriander seeds and paprika etc.

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Act as &reservatives6 Turmeric, clove, mustard and ginger are commonly used to preserve the food.

INDIAN 0ET AND D+, "ASA/A P/AIN "ASA/A

Ingredients0 Coriander (eeds, =ed Chillies, Turmeric, Cumin

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Gsed as poder or as paste *A+A" "ASA/A

Ingredients0 Cinnamon, Cardamom, Cloves, !eppercorns.

SA"1A+ "ASA/A

Ingredients0 9hole Coriander, (plit =ed 6ram, (plit -engal 6ram, (plit -lack 6ram, !epper, Fenugreek, =ed Chillies, #ustard, Turmeric, %sfoetida, +ry Coconut, 6ingelly (eeds +ASA" PO0DE+

Ingredients- Coriander, =ed Chillies, Cumin, Fennel, Turmeric, !epper, Cloves, Cinnamon

PU/AO "ASA/A

Ingredients0 Cinnamon, Cardamom, Cloves, !eppercorn, -ayleaf Gsed as hole or crushed and tied in muslin cloth C$AT "ASA/A

!epper, =ock (alt, -lack (alt, -ayleaf, Cardamom, Cinnamon, Cardamom, +ry 6inger, 6reen Chilly, Fresh 6inger, Cumin Can -e %dded. CU++, PASTE

Coriander, fennel, cloves, turmeric, cumin, fenugreek, black pepper, mustard seeds, garlic, onion, red chilly.

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6rind turmeric first3 add enough ater to make it a paste. %dd all other ingredients and grinding them finely. CU++, PO0DE+

Coriander, =ed Chillies, Turmeric, !eppercorns, Cinnamon, Cloves, Fennel "EAT "ASA/A

Coriander, =ed Chilly, Cumin, Fennel, Turmeric, !epper, Cloves, Cinnamon =oast separately red chilly and coriander, add cumin and remove from fire. %dd pepper, turmeric, cloves, cinnamon and fennel. #ix ell and make fine poder.

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Aim and Objective of Cooking Food

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