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Methods Of Cooking
Cooking may be defined as the preparation of foods for the table by means of heat. Several good reasons can be given why food should be cooked.


  1. Cooking makes food more attractive and palatable because it changes the appearance of the raw food and develops flavor.
  2. It kills bacteria present in some foods which would bring about undesirable changes in the food itself, or by entering the body through the food cause certain diseases.
  3. Heat brings about physical and chemical changes in the food which make it more digestible, such as the softening of cellulose in vegetables, connective tissue in meats, and the cooking of starch.

Methods Of Cooking

All methods of cooking may be grouped in five classes:

1. Cooking Directly over the Fire.

(a) Broiling : over coals or gas or in a sizzling hot pan.

(b) Roasting : before the fire. Wasteful of food and fuel.

2. Cooking by Heated Air.

(a) Baking: cooking in an oven. (Also called roasting.)

3. Cooking in Heated Water.

(a) Boiling: cooking in water at temperature of 212° F.

(b) Stewing : cooking in small quantity of water at a temperature below 212° F.; better than boiling.

(c) Steaming : cooking in vessel surrounded by steam or cooking food in steam.

4. Cooking in Heated Fat.

(a) Frying: cooking in deep fat.

(b) Sauteing: cooking in small quantity of fat.

5. Cooking in a Fire-less Cooker.

Cooking for several minutes on the stove and then placing the food in the fire-less cooker. Foods are cooked a much longer time in the fire-less cooker than by direct heat.

All other methods of cooking are a combination of some of the above methods. Braizing is sauteing, stewing, and baking, and is applied to meat. Fricasseeing is stewing, and frying or sauteing.

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