LESSON PLAN

ON
UNIT I
Food preparation, preservation and storage

SUBMITTED TO: - SUBMITTED BY:-

Dr. Sujata sawant Miss. Prachi G. Chaudhari

Principal Clinical Instructor

Dr .D. Y. Patil Institute of Nursing Education Dr .D. Y. Patil Institute of Nursing Education
SR. SPECIFIC TIME CONTENT T-L A.V
NO OBJECTIVE ACTIVITY AIDS

PRINCIPAL OF COOKING
 Cooking at different places is done in numerous ways depending upon
the food sources, culture, and religion and food habits.
 Cooking is an art in itself.
 People have different outlooks of food but it eventually fulfils the
nutritional needs of a person.
There are various purposes of cooking such as:
1. Its softens the food and makes it easy to chew and digest.
2. Cooking increase palatability of food.
3. Cooking at different temperature helps is killing microbes in eatables.
4. Smell of food while cooking stimulates olfactory nerves and increase
production of digestive juices.

In earlier age, people used to eat uncooked foods, till the fire was invented. The
trends keep on changing and 21st century numerous method of cooking was
introduced. Cooking in different way has increased the demand of taking food
for various age group and health status.

Some of the basic principles of cooking must be kept in mind to prevent

under nutrition and overnutrition,some of which are enlisted below:

1. Food must not be overcooked or undercooked to prevent the loss of

essential nutrients and letter to control microbes count.
2. It must be as per climatic conditions and seasoning must be done with
suitable condiments.
3. There should be variety in cooking. Some pattern of cooking may lead to
rejection of some nutritious foods.
4. Excessive use of condiments like salt and red pepper may lead to
common problem like hypertension and piles.
 5. it must be done in a hygienic place. Handling and storing of foods must
also be done in some hygienic place. Cooking are must have a sufficient
distance from sanitary area.

During cooking some nutrients are lost and it depends upon certain factors
listed below:
1. Amount of cooking or cooking time: the time taken for cooking is
directly proportional to the loss of nutrients therefore it must not be
overcooked.
2. Amount of solvent used for cooking: excessive water used for cooking
during boiling extracts all nutrients from the food commodity and this
water when discarded result in loss of nutrients and lack of taste.
3. Pre-preparation treatment of food: cutting and storing the raw food and
frequently washing it result in flushing out of essential nutrients.

Cooking improve the food palatability, digestibility and also kill bacteria
at high temperature. The main objectives to be striked while cooking are:
1. To improve taste.
2. To improve texture.
3. To eliminated indigestible materials.
4. To improve digestibility
5. To kill bacteria and eliminate other ant nutritional factors.
6. To blend flavor, taste and nutrients in food.

METHOD OF COOKING
There are numerous ways used to cook food depending upon the
culture religion and need. Cooking is an art; household methods are simple and
hygienic than outer cooking techniques. Some of the method of cooking are
enlisted below:
1. Boiling
2. Simmering
3. Steaming
4. Frying
5. Stewing
6. Roasting
7. Baking
8. Broiling and grilling
9. Solar cooking

1.BOILING
 Cooking in water at its boiling point, i.e 100degree C is known as
boiling.
 Most of the beans, grams and pulses are cooked by this method.
 Some of the roots and tubers are also cooked by boiling.
 Boiling if done in excess result in loss of vitamins and minerals. So a
specific time must be kept for boiling these commodities.
 It is the simpler method to soften the harder food components.

2.SIMMERING
 This method includes cooking below boiling point, i.e 84 degree C.
 Approximately.
 It helps in preserving the essential vitamins and minerals.
 It is used for cooking fish and meat where hardening of fibres occurs at
high temperature.

3.STEAMING
 Cooking by this method involves direct heat steaming.
 Temperature is high and pressure is maintained
 Pressure cooker is used to cook food by stem under pressure.
 This method is effective as it preserves nutrients, fuel and time.

4.STEWING
 This method includes boiling in smaller amount of liquid for a prolonged
degree of heat about 80*C.
 Here a pan is used which has well fitted lid to prevent evaporation.
 The nutrients which escape while stewing are not lost but are present in
the liquid which is served with stew
 Many vegetables and fruits stews are used for clients who have dentures
or in small children.
 These are highly nutritious, e.g apple stew, amla stew, etc.

4.FRYING
Frying is cooking food in oil. It may be of two types:
 1. Deep fry
2. Shallow fry
 In deep fry food are completely immersed in large amount of hot oil e.g.
puri, cutlet, pakoras, samosas, etc.
 The principle of deep frying is that it must be enough hot to prevent
absorption of oil in the food.
 Shallow frying includes less quantity of cooking, e.g.sausages, eggs,
dosa, etc.

5.ROSTING
 In this method food is directly exposed to heat or flame after smearing
with little amount of fat.
 This make the food tender and this is one of the best method to cook as it
reduces as it reduces the risk for cardiovascular disoreder,obesity and
hypertension,e.g roasted meat is called barbecue.

6.BAKING
 Baking is cooking the food by dry heat.
 It is done in a hot air oven
 Food is enclosed in hot air, so the heat from all sides assists.
 Temperature required for baking is 250-500 degree F.
 Baking is expensive from and slow process of cooking.
  Foods cooked by this methods are bread, pastry, cakes, etc.

7.BROILING AND GRILLING

 This is direct heat cooking method.
 Here direct flame, grill or pans are used to cook.
 It is quick method of cooking for tender foods like cheese, brinjals,
tomatoes, etc.

8.SOLAR COOKING
 Here solar energy is used to cook foods
 It take a longer time for cooking therefore is least used.
 It is simplest form of cooking.
 Solar cooker and closed containers are used which absorb maximum
solar energy
 Solar cookers are becoming popular in remote area as they are
economical in use.
 This has been traditional method of cooking.

EFFECT OF COOKING ON FOOD AND VARIOUS NUTRIENTS

 Cooking increases digestibility as it soften the texture of food.
  It’s also helps in destruction of microorganisms present in foods during
ingestion.
 Microorganisms are killed at high temperature.
 Some water-soluble vitamins are destroyed where as cooking doesn’t
have much effect on fat soluble vitamins.
 Protein in diet is coagulated and so easy to digest.
 Foods on cooking undergo color and texture changes and the tast is
increase.
 Overcooking destroyes the essential nutrients where as undercooking
prevents killing of microbes in food

EFFECTS OF COOKING ON FOOD CONSTITUTENTS

Carbohydrate Proteins Fats Vitamins Minerals

s

Carbohydrates
 As a result of heating in water,the starch granules absorb water ,swell up
to burst finally.
 This process is known as gelatinization of starch.
 Cooking is necessary for proper digestion of carbohydrates.
 Maximum gelatinization occurs at boiling point temperature.

Protein
 Protein coagulates at 60 degree C.
  Boiling hardens albumin and globulin. This can be best seen in case of
eggs.
 If the egg boiled for long time, the albumin becomes very tough.
 Overcooking proteins result is destruction of their nutritive value.
fats
 Fats are not affected much by heat.
 But when overheat while deep frying loses some of the essential fatty
acid.

Vitamins
 There is some unavoidable loss of vitamin during cooking.
 The loss is considerable in respect of thiamine (B1) and vitamin C.
 The use of baking soda in cooking cause further destruction of vitamins.

Minerals
 Minerals like calcium, phosphorus, iron, sodium, potassium, magnesium
and trace elements are lost when cooked in excessive amount of water
for prolonged time

Effect of cooking on different type of food:

Cereals:
 Excessive washing of rice before cooking remove the water soluble
vitamin.
 The practice of cooking rice in large quantity of water and draining away
the excessive of water at the end of cooking leads to further loss of
B-group vitamins and minerals.
 All cereals, e.g. wheat flour, absorb water and during cooking the starch
 granules swell up and burst.
 This renders the rapid and complete digestion of starch.

Pulse :
 Pulses are rich in protein.
 They also contain small amount of starch.
 It is very important to boil pulse very thoroughly, this destroy the
antitrypsin substance present in them.

Green leafy vegetables:

 Green leafy vegetables are rich in vitamins and minerals.
 The vitamin A, which occurs in the form of carotene, is not affected by
cooking but some water soluble vitamins namely thiamine and vitamin c
are partially destroyed by cooking.
 It cooking water is drained away; there will be loss of vitamins and
minerals.
 Therefore, recommended that green leafy vegetables should be cooked in
small amount of water and for proper length and time.

Other vegetables:
 Vegetables like potatoes should be cooked with their outer skin intact to
retain all the vitamins and minerals.
Meat:
 Coagulation of protein at 60 degree C.
 Reduction in water content.
 The fats of meat melt.
 There is loss of minerals salt in cooking water so water should be used as
soup or gravy.
  There is loss of B group vitamins, especially thiamine.

Egg:
 The albumin (white protein)of egg begins to coagulate at 60 degree C
and solidified at 65deree C
 At boiling point (100^c) the albumin become tough. however, there is
little change in the nutrients present in the egg.

Milk:
 Prolong boiling alters the test of milk
 There is destruction of thiamine and vitamin-C boiling milk.
 Milk is already poor in vitamin c and become poorer at the end of the
boiling.
 Boiling destroy enzymes and the useful lactic acid bacteria present in
milk.
 Name of Method of thiamine riboflavin Ascorbic
vegetable cooking acid
(Losses %)
Beans Boiling in water 29 20 42
Cabbage Boiling in water 32 18 45
Carrot Boiling in water 20 10 30
Peas Boiling in water 28 17 40
Potato Boiling in water 25 9 23
Spinach Boiling in water 15 10 28
Sweet potato Boiling in water 20 14 32
Beans, lima steaming 22 14 32
Cabbage steaming 18 9 38
Carrot steaming 15 10 25
Peas steaming 24 11 30
Potato steaming 20 12 25
Spinach steaming 16 12 25
Sweet potato steaming 18 12 20

Preparation of foods
 Food is prepared in different way at different places.
 Cooking if done with hygienic measures it reduces the risk of food borne
disease like diarrhea and dysentery.
 To ensure hygienic in the cooking area following steps should be kept in
mind.

Do’s Don’ts
Wash hands properly with soap and Do not handle food if suffering from
water before handling food. any infection or communicable
 disease.
Tie hair properly. Do not cough or sneeze directly on to
the cooking area
Keep the kitchen dustbin clean, dry Do not cut the vegetables into very
and covered. small pieces
Wash the vegetables meticulously. a Do not sieve the cereals flours to
diluted solution with potassium prevent remove of bran.
permanganate can be used to remove
pesticides from vegetables.
Reduce cooking time to minimum Do not use excessive water to cook
and to prevent loss of nutrients. food
Soak pulses and beans over a few Avoid using baking soda for cooking
hours before cooking to soften their hard beans and pulses.
texture
Include raw vegetables in salads and Don’t store cooked food for a longer
raitas. time
Use green leafy vegetables once in Avoid large meals at a single time
diet daily.
SAFE FOOD HANDLING
introduction
 Food handling is persons working in the food establishments.
 They handle food.i.e.they wash, help in precooking or cooking food and
also handle utensils and dishes.
 Their personal hygiene and habit are very important in maintaining food
sanitation and preventing food and water born disease.
 The infection which can be transmitted by food handler and unhygienic
food include diarrhea, dysentery, typhoid, paratyphoid fever, enteroviral
infection, viral hepatitis, protozoal cysts and ova or helminthes,
 streptococcal and staphylococcal infection and salmonellosis.
 If food handlers are sick or are carrier of disease like typhoid and have
poor personal hygiene habits, they can transmit the food and water borne
disease.
 Food contaminated by insect, rodent’s and animal’s should not be used.

The following measure be prevent food and water born disease which can
spread through food handlers

DEFINITION
“Safe food handling is scientific discipline describing handling, preparation
and storage of food in way that prevent food borne illness.”

HEALTH OF FOOD HANDLER

1. Food handler should have a complete medical examination at the time of
employment.
2. Any person having history of typhoid, fever, diphtheria, chronic
dysentery, tuberculosis, sore throat, skin infection, and otitis media
should not be allowed to handle food, utensils and dishes.
3. Day to day health inspection of food handlers is also important.
4. Those found to be sick, should be excluded from handling food.
5. They should be treated and cured before they can be allowed to handle
 food again.
6. They should follow certain aspects of personal hygiene. These include.

a) Hand washing with soap and water:

 Before handling food, they must scrub and wash their hands with
soap properly after visiting a lavatory and as many times as
necessary at other times.
 They should keep their nails clean and cut short and should be free
from dirt.
 If they have minor cut on hands or fingers, they should cover them
with proper dressing.
b) Hair:
 They should cover their hair with a scarf of head-gear to prevent
hair from falling in the food while working in the kitchen, etc.
c) Apron:
 They should wear clean white apron to prevent contact of their
own dress with the food or dishes and kitchen.

d) Habit:
 They should not cough, sneezing in the vicinity of food.
 They should not lick their finger before picking up an article of
food or dishes,etc,
 They should not touch their nose, mouth or any unclean area while
handling food.
e) They should not smoke on food premises.
f) They should keep the cooked and chopped food covered.
g) Food handler should be given health education to maintain good personal
and food hygiene.
 h) They should be told to report about any sickness promptly and get it
treated.
i) They should store food at proper temperature.

PRESERVATION AND STORAGE OF FOOD:

Preservation is done to prevent deterioration of food when it is to be kept
for a long time.different method is used to prevent the food. A single method or
combination of method may be used. these method are listed below

There are two methods of food preservation and storage:

1. House hold method.
2. Commercial method.

HOUSE HOLD METHOD:

1)At low temperature/cold storage/freezing:
 The home refrigerator has best device for store and preserve a variety of
foods.
 Temperature of 1-4 0C prevents food from spoiling for short time.
 Frozen foods kept at 180C preserve food for year and at 280Cfood can be
preserved for up to two years.
 Fruits and vegetables should be kept at just above the freezing point.
 Chilling temperature retards microbial growth and biochemical changes
which affect color, texture, flavor and nutritive value.
2)drying or dehydration:
 Drying removes water and in the absence of water micro-organism
cannot be grow.
 Fruit and vegetables and fish are preserved by drying.
 Moisture cannot be removed by sun drying, mechanical dryers and freeze
 drying

3)smoking:
 Smoke is complex mixture of alcohols, acid, phenols and toxic substance
which inhibit microbial growth.
 Meat to be smoked is first salted and then smoked to prevent loss of
nutrient.
 Temperature control during smoking is essential to maintain the texture.

4)salting and pickling:

 Salt is a preservative.
 By adding certain condiments and spices along with lot of salt, certain
foods like mangoes, limes, vegetables and fish may be stored in the form
of pickle (Aachar.)
 Micro-organisms cannot grow in high concentration of salt.
 Salt and sugar preserve food by boiling water and making it unavailable
for microbial activity.
5)by adding chemicals:
 Acetic acid 4%in water is used for pickling vegetables such as
cauliflower, radish, green chilies and ginger,etc.

COMMERCIAL METHODS:

1)canning:
 Various foods such as fruit juices,milk,baby foods,soups andsoft drinks
are preserved by canning.
  The food is first sterilized at high degree temperature. I.e, 1350C-1750C,
for a short time (few seconds) then cooled and filled in pre-sterilized
containers in a sterile atmosphere.
 There is some loss of heat labile vitamins during process of canning.

Freezing:
A number of foods,eg.fruits,vegetables,meat and fish,are preserved by freezing
techniques.
Vegetabls can be preserved for 8 to 10 months and meat for above 3 month.

FOOD ADDITIVES AND FOOD ADULTERATION

Food additives are defined as, “Non nutritious substances which are added
intentionally in small quantity to the food to improve its appearance, flavor,
texture or storage properties”

Food adultration is a malpractice in which the food quality is sub-standardized

by many subpractices like.

1. Mixing up of food products with contaminants.

2. Substitution of quality nutrients with substandard adultration.
3. Abstraction of nutrients.
4. Concealing the quality.
5. Putting up decomposed foods for sale.
6. Misbranding .
7. Giving false labels.
8. Addition of toxicans.
Food adultration practice are done for economic significanc irrespective of
health of the community.Adultration of food put a mass effects on the
population of that area,e.g.dropsy in the disease caused by adultration of
mustared oil with argemone oil,addition of water in milk reduce its nutritive
value.
Adultration varies in different place and in different food commodities.some of
the examples are given below:
1. Milk: remove of fat,addition of water and starch to increase its
consistency.
2. Ghee:pure ghee is adulterated with dalda and animal’s fat such as pig’
fat.
3. Rice and wheat: these are adultrated with mud,stones to increase their
bulk.
4. Flour:wheat flour is mixed with cheaper flour and soap stone powder.
5. Pulses:chemical substance are added to improve the appearance of old
stock,stone chips are added to increase bulk.
6. Honey :it is adultrated with honey,sugar and boiled with empty bee
hives.
7. Tea and coffee:tea leave are adultrated with old tea leaves,leather and
sawdust coffee is adultrated with chicory.
8. Medicines: drug are adultrated with substandared chemical which reduce
their potentialities and efficiency.
To check such practice ,government of india enacted a central prevention of
food adultration act in 1954.the main focus of this act is to protect the health of
consumers and assuring good quality and nutritious foods.

Some example of food adultration

Food material Common adultration
Cereals such as Mud,grits,soapstone bits
wheat,rice
dals Coaltar dyes,kesari dal
Haldi(turmeric)powder Lead chromate powder
Dhaniya powder Starch,cow dung or horse dung
powder
Blake pepper Dried seeds of papaya
Chilli powder Saw dust,brick powder
Tea dust/leaves Blackgram husk,tamarind seed
dust,used tea dust
Coffee powder Date husk,tamarind
husk,chicory
Asafetida(hing) Sand,resins,gums
Mustard seeds Seeds of prickly