EFFECTS OF COOKING ON DIFFERENT TYPES OF INGREDIENTS

Cereals:
Rice is washed before cooking. Excessive washing removes the water-soluble vitamins and mineral. The proactive of cooking rice in large quantities of water and draining away the excess of water at the end of cooking leads to further loss of B-group vitamins and minerals.
Rice, therefore, must be cooked with just enough water so that all the water is absorbed at the end of cooking-this is usually 2 or 2 ½ times the volume of rice. All cereals (eg.
water flour) absorb water and during cooking the starch granules swell up and burst. This renders the digestion of starch rapid and complete.

Pulses:

Pulses are rich in protein (20 to 25 per cent). They also contain small quantities of starch. It is very important to boil pulses very thoroughly. T his destroys the antitypic substance present in them.

Green Leafy Vegetables:

Green leafy vegetables are prized for vitamins and minerals. The vitamin A which occurs in the form of thiamine and vitamin C are partially destroyed by cooking.
If the cooking water is drained away, there will be loss of not only vitamins but also minerals. It is therefore recommended that green leafy vegetables should be cooked in a small amount of water and for the proper length of time. Baking soda should not be used to hasten cooking.

Other Vegetables:

Vegetables like potatoes should be cooked with their outer skin intact; this retains all the vitamins and minerals contained in them. As a rule, vegetables should be cooked
in a small amount of water to prevent loss of vitamins and minerals. They can also be cooked by steaming.

Cooking of Fruits:

Most fruits are eaten fresh and raw. This makes the vitamins present in fruits easily available. Fruits can also be cooked by stewing; this will result in loss of some vitamins, particularly, vitamin C.

Cooking of Meat:

Meat is cooked in a number of ways. While cooking, meat
coagulation of protein is at 60°C.
· There is reduction in water content; consequently there is shrinkage of meat,
· Collagen which is a protein of the connective tissues is changed into gelatin,
· Elastic, which is also component of connective tissue is not affected,
· The fat of meat melts,
· There is loss of mineral in cooking water but this water can be used as soup or gravy,
· Loss of B-group vitamins especially thiamine.

Cooking of Fish:

Fish contains so little connective tissue, that the cooking time is very short. The proteins coagulate at 60°C.

Cooking of Milk:

When milk is heated, a scum consisting of fat, forms on the surface. This makes it difficult for steam to escape; hence milk boils over easily. Some of the lactalbumin sticks to the sides and bottom. Prolonged boiling alters the taste of milk. The cooked flavor is due to burning or caramelization of milk sugar. There is destruction of thiamine and vitamin C during boiling. Milk, which is already a poor source of vitamin C becomes poorer at the end of boiling. Boiling destroys enzymes and the useful lactic acid bacteria present in milk.

Cooking of Eggs:

The albumin of the egg begins to coagulate at 60°C; and solidifies at 64°C – 65°C. At boiling point (100°C), the albumin becomes tough. However there is little change in
the nutrients present in the egg.

Comments

Post a Comment

Popular posts from this blog

INTRODUCTION TO BAKERY & CONFECTIONERY

Baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter or vegetable shortening will cause an item to spread out during the baking process. A bakery (or baker's shop) is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Methods: Three methods of baking can be identified. Dry Baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes Increased Humidity Baking: when b...
Read more

Handling of Tray And Salver

Objectives :  1. Confidently use a salver  2. Confidently use a tray  3. Distinguish where to use a tray and where a salver should be used Equipment Required :-    1. Salver  2. Different commonly used trays Activity :  1. Using salvers  2. A serviette folded in ¼ lengthwise is worn over the sleeve before Holding a salver.  3. A salver is conveniently used to carry drinks, soups, hot beverages like tea, coffee, soft drinks, ice creams etc. and for carrying clean Glass, cutlery and flatware from the dish wash to the sideboard.  4. Hold a salver on your left hand ( in case you are a right hander) and away from your body, never in front of you.  5. Clearance of glassware , centre appointments, napkins , etc are also done on a salver.  The trays used in F&B(s) department are :   1. Tea Tray: used for service of tea/coffee to rooms in the room service department  2. Conti...
Read more

Silver Service Procedure

Objectives 1. To know service of various types of food. 2. To understand the rules of silver service. 3. To execute silver service from various types of hollowware in which food is presented by kitchen. 4. To clear used plates and dishes. 5. Keep order taking pads ready Equipment Required : 1. A training restaurant. 2. Well stocked sideboard. 3. An attached kitchen and a pantry to dispense food and beverage Activity  :  Remember the following rules: 1. Empty plates are placed from the right. 2. Hot food is served on pre – warmed plates. Cold food is served on a cold plate. 3. Silver service is done from the left. 4. While serving from the left, present the food, put your left leg forward so you can go close to the guest plate, bend and serve onto the plate. 5. Serve in small quanties, do not heap food onto the guest plate. 6. Clearance is done from the right. 7. Glasses are placed from the right. 8. Drinks including water are served from the right. 9. U...
Read more