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Why Do We Cooked Food?


Some Of us here haven't know the four main reason why food are being cooked, Now i have marked out the four main reasons food are being prepared.

  1. To facilitate digestion.
  2. To make it appetizing or tasty.
  3. To sterilize it.
  4. To render it easier to keep.
The effect of heat upon the tree chief nutrients is as follows:
heat causes proteins to coagulate and if the temperature is too high the protein hardens and shrinks and the food becomes indigestible.
1. Starch. Moist heat converts  it into a soluble form. The grains swell,rupturing the cell walls so that the starch is released, and it gelantinizes below the temperature of boiling water and form a thick paste which thickens further and sets on cooling as in ogi moulds, cornflour moulds and blancmange. Extreme dry heat turns starch into dextrin, as in the crust of bread. the process is referred to as dextrinization. The starch darkens in colour and further heating causes it to char.
2.  sugar dissolves when subjected to moist heat. It then colors and upon further heating turns golden brown and finally caramelizes.
3.  Cellulose (the framework of vegetables and fruit) softens when heated.

when heated to a very high degree by a dry method of cooking, e.g roasting, fats undergo partial decomposition and produce fatty acid substances which are irritating to the digestive organs.
Frying is a method of cooking of food in hot oil. it requires constant and careful attention. It is therefore not an easy method, but it is very quick. The quickness makes it unsuitable for tough meat.
Types of frying 
  • shallow frying
a. just enough fat is used to cover the surface of the frying pan and to prevent burning. the food needs turning. This method is suitable for frying pancakes, liver, omelettes, fish, plantain, meat, etc.
b. for sauteing a small amont of fat is used. The fat will be absorbed by the food which is lightly tossed in it.
the method is used for preliminary cooking of soups, stews, and sauces.
  • Dry frying. Suitable for oily food which gives out enough of its own oil when heated, e.g bacon.
  • Deep, french, or wet frying. A deep strong saucepan is used and the fat should be enough to cover the food to be fried. A frying-basket is useful in cases where no batter coating is used. Less oil is absorbed into the food, there fore only a little is actually used. As the oil seals up the outside, it stops it becoming flavoured. The food is more evenly cooked by this method . Food can be served hotter, and is less likely to become greasy.

General rules for frying 

1. Use clean oil or fat.
2.  Heat the oil to the correct temperature before putting in the food to be fried, if the temperature is too low the food may absorb the oil and become indigestible; the food is also liable to break during frying. If the oil is over-heated, it will spoil the colour and flavour of the food.

3.  oil is at its correct temperature when it ceases to sizzle and a light-blue haze appears over the pan.

4.  Fry only small quantity at a time otherwise the temperature of the oil will be reduced and the food may become sodden with oil and break.

5. Dry such food as fish,meat plantains before frying to avoid mixing cold water with the hot oil.

6. When possible, coat protein foods before frying to seal in juices.

7. Avoid frequent turning of foods as this causes it to break. When frying by the shallow method. fry one side until it is cooked and brown before frying the other side.

8.  Re-heat oil and bring back to the correct temperature before frying the next quantity.

9.  Drain the food first over the frying pan, then in crumpled kitchen paper or in a sieve, to get rid of the excess oil which makes fried foods sodden, unattractive, and indigestible, and also to save the oil.

10.  Fried food should be served hot as flavour deteriorrates when it becomes cold.

11.  if Fried food is covered closely while hot, the steam makes it soggy, therefore let it cool before covering, or use a wire gauze to cover.

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