Aims & Objectives of Cooking

Aims & Objectives of Cooking Food:

1. Making food safe for consumption – Cooking sterilizes food partially. The growth of bacteria gets restricted at 40oC (104oF). Non-sporing bacteria are killed at temperatures above 60oC (140oF). For example, pasteurization – milk is made safe by holding it at 63oC (145oF) for 30 minutes or at 72oC (161oF) for 15 seconds. Boiling kills living cells. Spore-bearing bacteria take 4-5 hours of boiling to be destroyed.

2. Making food more digestible – Complex foods are split into simpler substances during cooking. The human body can absorb and utilize these more readily.

3. Increasing palatability

4. Making food look better – Heat brings about changes in colour, texture and overall appearance of the food, making it more appetizing.

5. Introducing variety – A single ingredient may be used in many different ways, cooked by different methods and bring about changes in the meal.

6. Balancing a meal – Different ingredients combined in one dish make it easier to provide a balanced meal – i.e. providing all the required vital nutrients to the consumer.

   B. Various textures:

As explained above, raw foods get exposed to some form of heat and then are called ‘cooked’ for consumption. The term TEXTURE is used to describe the characteristics of a finished (ready-to-eat) food product. The final product will have a certain texture depending on

·       the order in which ingredients are added

·       the way of mixing

·       the method of cooking

A correct texture has to be brought about in the food. The chef should not only know the correct texture, but should be able to produce the same in the food. The various textures which are listed down, are difficult to explain in words, they should be felt and understood better. 

There are very thin differences between some of these, which one should learn better during practical.

1. Firm and close – biscuits and plain short pastries can explain this texture. Raising agents are used while preparing these, but they do not make the product very light or brittle. In fact they are hard as a result of many tiny air bubbles created by raising agents. But the biscuits are not too hard either, because of the fat included.

2. Short and crumbly – Nankhatai and tarts are good examples of this texture. Fat included is more than that in biscuits, so it breaks more easily into smaller particles.

3. Spongy – Swiss rolls, sponge cakes, idli and dhokla are spongy. A soft, elastic texture due to incorporation of more air results in this texture.

4. Light – Madeira cake has plenty large holes in it, making it ‘light’. It is firm, but not hard and tough. It is neither as short as a tart nor as spongy as a Swiss roll.

5. Flaky – chiroti, lacchha paratha, chicken or veg puffs and khara biscuits are flaky. Thin, crisp layers are formed by spreading fat in between two layers of dough which get separated during baking / frying and remain separated due to air pockets. The flakes by themselves should not be tough / hard. Ideally the layers break easily and melt in the mouth.

6. Coarse – large and uneven holes are a result of too much of the raising agent or too little liquid. This is not a good texture to have in food; in fact, it is something to be avoided. Such cakes and other products are sunken at the centre.

7. Tough – too much liquid, over mixing, incorrect mixing, too little fat and long cooking time could result in toughness in food. Mostly, like the coarse texture, this also is to be avoided.

8. Hard – another texture which should be avoided as far as possible. In fact, it is considered to be a fault in the product. Too much pressure while mixing, excessive liquid in the product and incorrect quantity of fat result in this texture. Air that is incorporated gets removed out of the mixture, making the final product hard.

C. Various consistencies:

Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods.

Some substances flow readily, others resist flow and some require force or weight application to start flow.  The concept of consistency is closely related to viscosity.

Factors affecting consistency of liquid are –

·       concentration (of thickening agent)

·       temperature

·       degree of dispersion

·       mechanical treatment

·       time (how long is it after preparing)

Generally speaking, the following consistencies could be found in liquid foods –

A.       Pouring – like water and milk. These do not show any resistance and flow easily / readily. Stocks and some thin soups like consommé are examples of ‘cooked’ liquids having pouring consistency.

B.       Coating – when a starchy thickening agent is mixed with a liquid, and the mixture is heated, the starch gelatinizes. In case of a protein as a thickening agent, it coagulates when exposed to heat. In both these cases, the liquid starts to thicken. If a spoon is dipped in this mixture, it starts coating the spoon. A thin film of the mixture could be seen in the beginning. Later on it goes on becoming visibly thicker. Depending upon one / more factors listed before, the thickening will take place up to a certain point. While making basic custard, this will be understood better. Here, liquid is milk and thickening is egg yolk. Similar coating consistency could be observed in kadhi where liquid is buttermilk and thickening is gram flour (besan)

The liquid is proportionately more than the flour or thickening agent.

C.       Dropping – when a liquid is added to dry flour, it forms lumps as only some flour (granules) gets combined with liquid. Later, when added more liquid, it converts into dough and with some more liquid, it turns into ‘batter’. Here, the amount of solid (flour) is more than the liquid. For example, a cake mixture of fat, sugar, egg and flour is moistened with water or milk. Only that much liquid is required which will make the mixture fall out in a big moist smooth lump. The liquid should be dispersed well to get a smooth mixture. When you make cake batter in the bakery class, you will understand it better. Also, next time when you are waiting for your (batata)vada-pav, don’t forget to observe the vender making and using the batter.