Cooking Methods Essay

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8.1 Cooking definition:
• Cooking is an art of application of heat to prepare food.
• The objective of cooking is to bring chemical and physical change in food to make it a complete dish.
• Cooking makes the food easier to digest, makes the food eatable, improves foods flavor, makes eye appealing, creates an appetite, kills harmful bacteria etc. 8.2 Methods of cooking:
Moist / Wet Media:
1- Boiling:
• In this cooking method, food items are totally submerged in hot water and cooked at 100 degree Celsius. Rice, pasta, pulses, meat etc. are cooking in this methods.
• The temperature is then reduced slightly and maintained at the simmering point where the liquid is just moving.

2- Blanching:
• In this cooking methods, Food items are totally
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This is a very gentle method of cooking.
• Using small quantity of water/stocks to prevent from stacking or burning. Mostly hard joint meats are cooked by this methods.
• The remaining water after cooking can be used or sauce along with the food items.
• Mutton stew, chicken stew, beef stew etc. are examples of stewing method of cooking.

9- Braising:
• This method of cooking is the combination of roasting and stewing. First sear the meat in a high temperature then cooking the meats with the same process of stewing.
• It is done on a slow fire or in an oven with low temperature.
• The remaining water after cooking cannot be used as sauce.
• Braised mutton, braised chicken, braised pork etc. are examples of braising method of cooking.

10- Clay pot cooking:
• This method of cooking has a long history in which cooking food in an unglazed clay pot.
• First of all an unglazed clay pot is submerged for 20-30 minutes to absorb water then filled with food and placed into an oven then cooked.
• The walls of the pot help to diffuse the
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• Food items like: cakes, breads, cookies, biscuits, puddings, potatoes, etc. are cooked at different temperatures.

4- Microwave cooking:
• It is one of the quicker or fast method cooking in a micro oven but care must be taken, aluminum foil and other metal items should not be put in a micro oven which may damage the micro oven generator.
• The functions of micro waves are cooking, deforesting or thawing and reheating.
• It is often quicker and more continent then equivalent methods such as boiling or baking.
• If food is micro waved for a long period, food should be checked regularly.
Major problems with microwave oven:
• Cannot brown the food.
• Cooking small quintiles of food can damage the microwave generators.
• Foods cooks very quickly and result to be over cooked.
• Outer edges of the food got hot while centers remaining cool.
• Shouldn’t be used Metal pans, plates, utensils etc. which may permanently damage the micro generators.
• Salt added at the beginning of cooking toughness food especially meat
• Not all the foods can be cooked in microwave oven
• Limited foods to be cooked according to their oven

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