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AIMS AND OBJECTIVES COOKING
The aim or the intention of cooking is to see that the food cooked
undergoes a physical change, sometimes a chemical change and is
acceptable.
The objective of cooking is to achieve certain results such as:
To facilitate and
hasten digestion, so that the cooked food is absorbed by the digestive
system and subsequently assimilated by the body. This is largely
determined in the manner the food is cooked. During the cooking
process, it breaks down the cellulose in plant food, softens some of
the connective tissues of meat, breaks down and gets starches present.
The alteration is brought about in texture, by physical and chemical
changes thus assisting mastication.
A physical change occurs
when a substance changes its form, colour or size, but still remains
that same substance, like water that changes to ice. A chemical change
occurs when a substance changes its form, colour or size, combining so
as to form an entirely new body, e.g. green marrow changes its colour
and milk changes to curd.
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