Methods of Cookery !!

 

Methods of Cookery


What is Cooking?

In the food industry, “cooking” refers to the process of applying heat to transform its chemical and physical properties. The main goal of preparing food is to improve, Digestion, texture, taste and palatability, color and appearance, to kill bacteria and germs and etc.

Key Objectives of Cooking in the Food Industry.

1.   Food Safety - Food safety refers to the practices and conditions necessary to ensure that food is safe to eat and free from contaminants that can cause foodborne illnesses.

2.   Palatability - in the food industry refers to how pleasant and acceptable food is to eat, based on our senses primarily taste, smell, texture, appearance, and temperature.

3.   Digestibility - refers to how easily and efficiently the body can break down and absorb the nutrients from food during the digestive process.

4.   Product Consistency - refers to the ability of a food company or manufacturer to deliver the same quality, taste, texture, appearance, and performance in a product every time it is made or served. It's essential for customer satisfaction, brand trust, and food safety.

    The Science Behind Cooking

    Cooking is more than just combining ingredients it's a scientific process where heat transforms raw ingredients into safe, digestible, and flavorful food. The science behind cooking involves chemistry, biology, and physics, all working together to create meals for eaters.

Common Industrial Cooking Methods

All methods of cooking depend on the following principles of cooking radiation, conduction and convection.

> Radiation – heat transferred by infrared waves or microwaves without direct contact.

      > Conduction - heat transferred through direct contact between materials.

      > Convection - heat transferred by movement of hot air, steam, or liquid. 

           1. Boiling                 7. Roasting

          2. Poaching               8. Grilling

          3. Stewing                 9. Frying 

          4. Braising               10. paper Bag

          5. Steaming             11. Microwave

         6. Baking                 12. Pot Roasting

        In my next blog, I am going to explain these Cooking methods !!

        Cooking Methods !! (Part 2)


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Types of Cooking Methods !! (Part 1)

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  Types of Cooking Methods Cooking methods are the techniques or processes used to prepare food by applying heat. These methods transform raw ingredients into dishes that are safe, flavorful, and enjoyable to eat. These are, Boiling Poaching Stewing Braising Steaming Baking Roasting Grilling Frying Paper Bag Microwave Pot Roasting Boiling Boiling is the cooking of prepared food in a liquid at boiling point .                                            (typically, 100 o C or 212 o F at sea level) This could be water, court-bouillon, milk or stock. The purpose of boiling is to cook food so that it is; A)  Pleasant to eat with an agreeable flavor. B) Suitable texture, tender or slightly firm according to the food. C) Easy to digest. D) Safe to eat. There are two ways of Boiling; Place the food into boiling liquid, re-boil, then reduce the heat to allow gentle boiling to ...
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