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Methods of Cooking - Coggle Diagram
Methods of Cooking
Conservation (Saving) of Nutrients
Wash before cutting
Cut big pieces
Use minimum water
Boil water first, then add vegetables
Avoid baking soda
Use lemon/tamarind to retain nutrients
Keep lids closed
Do not overcook
Do not throw away cooking water
Loss of Nutrients During Cooking
Vitamin A: lost in high heat, open pan, dissolves in fat
Vitamin B: lost in soaking, washing, soda, sunlight (B2)
Vitamin C: destroyed by heat, air, washing after cutting, overcooking
Proteins: get dry and rubbery if overcooked
Minerals: lost in water if boiled water is thrown
Fats/Oils: repeated heating lowers quality
Importance / Advantages
Easy to digest
Appearance
Variety
Tasty
Long lasting
Methods?
-Definition
-Meaning
-Advantages
-Disadvantages
-Precautions
Dry Heat
Baking
Cooking food in hot dry air inside an oven
Cakes, bread, cookies
Adds variety, less oil
Time-consuming
Preheat oven, correct temperature, avoid frequent opening
Roasting
Cooking food on hot tawa/sand/fire
Channa, brinjal
Gives smoky flavour, tasty
Food becomes dry, slow
Turn food regularly, avoid burning
Grilling
Cooking food over glowing fire
Chicken, fish
Good flavour, low oil
Slow, can burn easily
Keep safe distance from flame, brush with little oil
Moist Heat
Boiling
Cooking food in plenty of water at 100°C
Rice, potatoes, eggs, vegetables
Simple, safe, easy to digest, good for large quantities
Nutrients lost if water thrown away, taste becomes bland
Wash before cutting, use lid, avoid overboiling, reuse water
Simmering / Stewing
Cooking food slowly in little water
Dal, vegetables, soups
Tasty, nutrients retained, juices stay in food
Takes long time
Maintain low flame, do not add too much water
Pressure Cooking
Cooking food with steam under pressure
Pulses, rice, vegetables
Saves fuel, cooks fast, hygienic, retains nutrients
Overcooking can spoil texture
Clean weight, check rubber gasket, lower flame after pressure builds
Steaming
Cooking food using steam from boiling water
Broccoli, idlis, momos
Fast, healthy, maximum nutrient retention
Needs steamer/pressure cooker setup
Do not open lid repeatedly, avoid over-steaming
Frying
Deep Frying
Immersing food fully in hot oil/ghee
French fries, puris, pakoras
Tasty, quick, crisp texture
High calories, difficult to digest
Oil must be hot enough, fry small batches, drain extra oil
Shallow Frying
Cooking food in little oil on a tawa/pan
Cutlets, fish fry, patties
Uses less oil, quick
Can still absorb oil
Spread oil evenly, flip carefully, keep flame moderate
Other Methods
Microwave Cooking
Uses microwave radiation to cook food
Reheating, popcorn, vegetables
Very fast, saves time
Can dry food, depends on electricity
Use microwave-safe containers
Solar Cooking
Uses sunlight through a solar cooker
Rice, dal, vegetables
Eco-friendly, no smoke, low cost
Works only in sunlight
Use at correct angle toward sun
Enrichment & Enhancement of Food
Combination
Mixing food groups. Eg. cereal + pulse, pulse + vegetable. Balanced, low cost
Fermentation
Microorganisms added. Eg. dosa, idli, dhokla. Creates Vit B & C, makes food soft & easy to digest
Germination (Sprouting)
Shoots grow from grains/pulses. Eg. moong. More vitamins, better digestibility, faster cooking