AIMS AND OBJECTIVES OF COOKING

What is Cooking?
Cooking is a chemical process where
in raw materials are exposed to heat
or by withdrawing heat to get a
finished product of a certain desired
quality with a change in physical state
also.
WGSHA MANIPAL
 Objectives of Cooking:

• Improves the taste and food quality

Cooking improves natural flavour and texture of food. For
example roasting groundnuts, Cooking meat with spices,
blend flavour with one another during cooking.
Too much of cooking lowers the flavour as flavouring
compounds are volatile.
 Objectives of Cooking:

• Destruction of microorganisms
Microorganisms are present everywhere and some are
useful in making curd, cheese and bread. Some are
harmful and cause infections or produce toxins, e.g.
clostridium botulism and salmonella.
One of the most important method of protection of food
against harmful micro organism is by the application of
heat. Cooking food to the required temperature for a
required length of time can destroy all harmful
microorganisms in food e.g. pasteurised milk.
 Objectives of Cooking:

Improves digestibility
Cooking softens the connective tissue of the
meat and the coarse fibres or cereals, pulses
and vegetables so that the digestive period is
shortened and gastro intestinal tract is less
subjected to irritation. Cooking improves
the texture hence it becomes more
chewable.
 Objectives of Cooking:

Increases variety
By cooking, same food can be made into
different dishes. For example rice can be
made into plain, pulav, lemon rice, biriyani,
or combination with pulses into idli. Wheat
can be made into chapatis, puri, paratha or
halwa.
 Objectives of Cooking:

Increases consumption of food

Cooking improves the texture and makes the
food chewable. Improvement in texture and
flavour by cooking increases the
consumption of food to meet our nutritional
requirement.
 Objectives of Cooking:

• Increases availability of food value

• Trypsin inhibitors present in soyabean and
duck egg get denatured on cooking and
availability of protein is improved. Toxic
substances from kesari dhal can also be
removed by boiling it and throwing away the
water
Food…….
• Food is eaten and typically enjoyed through
the sense of taste, the perception of flavor
from eating and drinking
 Taste Perception
Animals, specifically humans, have five
different types of tastes: sweet, sour, salty,
bitter, and umami

Sweet
Sweetness is almost always caused by a type
of simple sugar such as glucose or fructose, or
disaccharides such as sucrose, a molecule
combining glucose and fructose
 Taste Perception
Sour
Sourness is caused by the taste of acids, such
as vinegar or ethanol in alcoholic beverages.
Sour foods include citrus, specifically lemons,
limes, and to a lesser degree oranges. Sour is
evolutionarily significant as it is a sign for a
food that may have gone rancid due to bacteria
 Taste Perception
Salty
Saltiness is the taste of alkali metal ions such
as sodium and potassium. It is found in almost
every food in low to moderate proportions to
enhance flavor. There are many different types
of salt, with each having a different degree of
saltiness
 Taste Perception
Bitter
Bitterness is a highly unpleasant sensation
characterized by having a sharp, pungent taste
 Taste Perception
Umami
Umami, the Japanese word for delicious, is the
least known in Western popular culture, but
has a long tradition in Asian cuisine. Umami is
the taste of glutamates, especially
monosodium glutamate or MSG. It is
characterized as savory, meaty, and rich in
flavor
 Food Presentation
Aesthetically-pleasing and eye-appealing food
presentations can encourage people to
consume foods. A common saying is that
people "eat with their eyes." Food presented in
a clean and appetizing way will encourage a
good flavor, even if unsatisfactory
 Food Presentation
Contrast in texture
Texture plays a crucial role in the enjoyment
of eating foods. Contrasts in textures, such as
something crunchy in an otherwise smooth
dish, may increase the appeal of eating it
 Food Texture
• Texture is the term used to describe the
characteristics of a finish food product
• Firm & close- the air bubbles made by
raising agents are large in number but smaller
in size.as a result the product is not spongy.
The fat prevents the mixture to being very
hard. Ex- short pastry, biscuits.
 Food Texture
• Short and crumbly-
Similar to firm and close, but more fat is
added. Ex- Nankhatai
• Spongy – soft and elastic texture showing
inclusion of air
• Light and even – plenty air bubbles with fair
size its neither hard or tough but very much
firm. Ex- cakes
 Food texture
• Flaky – crisp layers separated by air pockets.
this is caused by the method of adding fat.
Ex- puff pastry
• Coarse –air bubbles are large and un even
• Tough –
• Hard -
• Heat
Heat is a form of energy. When a
substance gets hot and absorbs energy,
the molecules have more energy than
when cold. The molecules then vibrate
and bounce off of one another and
expand in volume.
Physics
There are two basic rules that govern how heat works.
First, heat moves in the direction towards cold. In this
manner, heat energy is absorbed by something cold.
Secondly, the amount of heat absorbed by the cold
substance is limited by two factors:

Heat energy, like electricity, must be conducted through a

barrier in order to move from areas of hot to cold.

Heat energy will seek to reach equilibrium with its

surroundings, unless something prevents this.
Methods of Heat Transfer
The process of cooking
requires the transfer of heat
energy throughout the food by a
combination of conduction,
convection and radiation
WGSHA MANIPAL
Conduction
Heat is transferred through solids by
conduction. This takes place in the heating
of
1. Solid food
2. Cooking equipment Solid materials such as
metals which allow heat energy to spread
easily through them are termed good
conductors.
METHODS OF HEAT TRANSFER
Conduction:-

Heat is transferred through solids by conduction

• Convection
Convection
• Heat is transferred through liquids and air
by convection. This takes place in the
heating of
• 1. The cooking medium 2. The air inside
ovens.
METHODS OF HEAT TRANSFER

Convection:-

Heat is transferred through liquids and air by convection

METHODS OF HEAT TRANSFER
Radiation:-

Radiation involves the transfer of heat by electromagnetic waves

such as infra red waves and microwaves
Heat management system
• Heat delivery system
• Distribution system
• Control and monitoring system
• Thermal insulation system
ACTION OF HEAT ON FOOD
Food is Composed of the following Five
Constituents

1. Carbohydrates 2. Fats
3. Proteins
4. Minerals 5. Vitamins
Action of heat on Carbohydrates
• 1. Gelatinization
If starch granules are heated in liquid, they
absorb moisture, swell are released in to
the liquid and with the broken granules
cause the mixture to become more viscous
that is it becomes thicker. The process call
gelatinization.
• Dextrinisation
• Dry heat causes starch to change colour
from creamy white to brown and after
prolonged heat to carbonise and burn.
• Caramelisation
• Sugar is the next most important
carbohydrates that is used in the kitchen
and the effect of heat on this can be seen
to be vary interesting. Due to moist heat
sugar dissolves, On heating it becomes syrup
on further heating it colours then
caramelises.
Maillard browning
• This is typically seen in baked and
confectionery goods. The reaction between
sugar and protein molecules example -
surface of cakes.
•
•Action of Heat on Fats & Oil
• Melting - Points
• Fat melts when heated. Since fats are
mixture of tryglycerides they do not have a
distinct melting point but melt over a range
of temperature. The temperature at which
melting starts is called the slip point. Most
fat melt at a temp between 30 C and 40 C.
• Smoke - Point
• When a fat or oil is heated to a certain
temp it starts to decompose, producing a
blue haze (or) smoke and characteristic
acrid smell. Those fats and oils start to
smoke at a temperature above 200 C. In
general veg oils have a higher smoke point
than animal fats.
• Flash - Point
• When a fat is heated to a high enough temp
it will spontaneously ignite. This
temperature is known as the flash point.
• Polymerization
• Unsaturated fatty acids undergo
polymerization owing to heat, oxidation
and the presence of press radicals or polar
catalysis. Polymers decrease the heat
transfer efficiency of an oil and also affect
the quality of products fried in oil.
 Action of Heat on Protein

Protein coagulates or sets when heated. The white of an

egg is a good example. The coagulation process helps
in keeping the nourishment with in the food.
Another action of heat on meat is the softening of the
musclefibres. Normal cooking methods cause the elastin
in the connective tissue to shrink and the collagen is
converted into gelatin by heat in the presence of water
and on a result the muscle fibres separate and meat
becomes tender.
The myoglobulin in the muscle tissues and hemoglobin in
the capillaries give meat its red colour both those
decompose on heating causing a brown colour, which is
generally found in cooked meat. This change takes
place at a temperature of 65 C. At high tempera­tures
the protein itself gets denatured them making it of less
nutritive value.
• Action of heat on minerals
• There is no appreciable loss minerals due to
cooking, excepting when cooking liquor is
thrown out some minerals are made more
readily available by cooking.
• Action of heat on Vitamins
• Vitamin C is the only vitamin which is
really unstable when heated although
careful cooking helps to retain some of it
vitamin A and D are not destroyed by the
ordinary methods of cooking. Vitamin B
may be destroyed during cooking if cooked
at high temperature