Cooking is the preparation of food for eating.

Digestibility and Nutritive Value of cooked food depends to a considerable extent upon the manner in which it is cooked and served. The time and temperature of cooking should be carefully considered, in relation to the constituents of the food material.

Success in Cooking depends in part upon the quality of material used, which should be the best. The measurements must be accurate. Care should be exercised in combining ingredients and one should know the effect of various modes of cooking on the food under consideration. Training and experience are necessary for success.

Objective Points In Cooking

1. To improve the flavor of food, or render it more palatable.

2. To soften it that it may be more readily masticated and digested.

3. To produce chemical changes which increase digestibil-ity.

4. To destroy bacteria and parasites which may be present in raw food.

Effects Of Heat

Protein is coagulated by hot water and dry heat; cold water dissolves soluble proteins, especially if a little salt is present.

Starch is converted into dextrin by dry heat at a temperature of 320° F.; the starch granules dissolve when subjected to boiling water; cold water separates starch grains.

Sugars are changed to caramel at a high temperature.

Fats are readily decomposed by heat, with production of free fatty acids.

Principles Governing The Choice Of A Method Of Cooking Any Food

These include: (1) A knowledge of the effects of heat and moisture on the digestibility of the articles to be cooked. (2) The relation of the method to the extraction of soluble portions of the food materials.

Principal Cooking Processes

1. Boiling is cooking in boiling water (212° F. ). Gentle boiling is as effective as rapid, and prevents waste of fuel if gas is used.

2. Stewing is long, slow cooking in water below the boiling point- 186° F.

3. Steaming is cooking in heat derived from the vapor of boiling water. It is of two types. (1) In a steamer (moist heat). (2) In a double boiler (dry heat).

4. Broiling is cooking over a glowing fire or over or under a flame. Pan broiling is cooking meat in a very hot frying-pan without fat, turning the meat often.

5. Baking is cooking in an oven by means of heated air. Roasting is cooking before a glowing fire (direct heat).

6. Frying is cooking in a deep bath of hot fat (temperature ranging from 350° to 400° F. ).

Other methods are used which differ but slightly from the above. Braizing is a combination of stewing and baking; fricasseeing of frying and stewing.

The Object Of Each Cooking Process

1. To retain the juice as in boiling, steaming, broiling, baking, roasting, frying.

2. To extract the juices as in soups.

3. Partly to retain and partly to extract the juices as in stews, chowders, braising, and fricasseeing.