Conversion tables
- 1. EFFECT OF COOKING ON FRUITS:- Fruits are essential food in the balance diet. They have the serving of 2-4. They have significant effect on the body. They contain the essential nutrients and help to boost up the digestive system. Fruits contain vitamins, fiber, iron, protein and carbohydrates. They also contain water and prevent body from dehydration. Cooking affects fruits in numerous ways, depending on the condition of the fruit itself, the method used, and the length of time the heat is applied. When fruits are cooked in water or in thin syrup, the cellulose becomes softened. On the other hand, if they are cooked in heavy syrup, as, for instance, in the making of preserves, the cellulose becomes hardened and the fruit, instead of breaking up, remains whole or nearly so and becomes tough and hard in texture. Another change that usually takes place when a fruit is cooked is in its flavor. This change is due either to an increase in the acid contained in the fruit or to a decrease in the amount of sugar. The nutritive value of some fruits increased on cooking. E.g. Lycopene is an antioxidant found in watermelon, red bell peppers and tomatoes. Cooking increased lycopene in tomatoes by 35%. The nutritional value of these fruits increases on cooking. But mostly the nutritional value decrease upon cooking.
- 2. EFFECT OF COOKING ON VEGETABLES. Vegetables are important part of our daily diet. It comprises a large portion in balance diet. Different vegetables have different effects on their nutritional value upon heating. Some being water soluble gets dissolve in water in which they are being cooked, while some has opposite reactions, some method conserve the food material whereas others waste it. For instance, boiling in water, which is probably one of the most common ways of cooking vegetables, is decidedly advantageous in some respects, but the water dissolves much of the soluble materials, such as mineral salt, sugar, etc. found in the vegetables, so that unless some use is made of this water in the cooking of other foods, considerable waste results. The nutritive value of some fruits increased on cooking and some vegetables has increased nutritive value in the raw form. E.g. some other nutrients are better supplied from cooking food than raw, cooked carrots, mushrooms, asparagus, cabbage and peppers supply ore antioxidants if they are boiled or steamed. And cooking method matters - - carrots, zucchini and broccoli had higher levels of carotenoid when boiled or steamed then when fried. Broccoli, on the other hand, may be better for you in the raw state, as cooking damages enzymes that helps break down compounds in the vegetables that seem to have cancer-fighting properties.
- 3. EFFECTS OF COOKING ON MILK Milk has been associated with good health ad is one of the most common beverages. One cup of milk is considered as one serving. Milk consists of three phases i.e. water phase, fat phase and carbohydrate phase. The nutritional breakdown of milk with 3.25% fat contains 146 calories, 8 grams of fat contain 13 grams of carbohydrate and 8 gram of protein is one cup. Heat treatment affects the molecular structure of milk proteins at the interface of oil in water emulsions and in aqueous media.
- 4. EFFECTS OF COOKING ON FATS AND OILS Fats and oils provide non stickiness to the food when cooked. These are heated at high temperature during various cooking methods such as frying, grilling and greasing during baking. It makes the food edible for all. The cooking causes in oil appearance such as heating change the color of oil. On heating oil color changes from golden yellow to golden brown. Its structure changes from solid to liquid in case of ghee.
- 5. EFFECT OF COOKING ON MEAT Meat is the group of food which provides proteins to us. It is that food which no one can eat without cooking. Meat is cooked with combination of vegetables etc. cooking not only changes its flavor but the weight volume of meat also decreases. Example: The fat of meat is melted by heat. The meat fiber shrinks and hardens with intense heat. On the other hand it softens at a temperature somewhat below the boiling point of water.
- 6. CONVERSION TABLE. Measure fine flour after it has sifted once, stir course flour with a fork before making. Measure dry ingredients in a cup with mark at the top, fix the ingredients in the cup by 1 tbsp. pass the straight edge of a knife over the top to level. In measuring flour or white sugar do not cup or pack the material with the bowl of spoon. Brown sugar should be packed in a cup. When packed in quarter, ships in easily measured. Each quarter after pound strip represent cup or 8 tbsp