Aims and objectives of cooking,
AIMS AND OBJECTIVES OF COOKING FOOD Bhmct note
The aim or the intention of cooking is to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable.
The objectives of cooking are to achieve certain results such as:
· To facilitate and fasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body.
· A physical change occurs when a substance changes its form, color or size, but still remains that same substance, like water that changes to ice.
· A chemical change occurs when a substance changes its form, color or size, combining so as to form an entirely new body, e.g., milk changes to curd.
· Cooking partly sterilize food above 40*c, so that growth of bacteria falls off rapidly and boiling kills the living cells.
· Cooking makes food more attractive to have eye appearance and variety.
· Cooking increases taste and palatability.
· Cooking helps to make food more digestible.
· With one ingredient many dishes can be prepared.
· Use of right cooking method so that there is minimum loss of color, texture and nutrition.
· Use of various ingredients to provide a balance diet.
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| Aims and objectives of cooking |
AIMS & OBJECTS OF COOKING FOOD:
Aims and objectives of cooking food.
Techniques used in pre-preparation.
Techniques used in preparation HACCP - Practices in food handling & storage
