Cooking methods

1.

COOKING METHODS
Made by Daria Timonina

2.

COOKING FOOD - EALTHY FOOD CONTAINS THE
NUTRIENTS NECESSARY FOR THE BODY IN THE REQUIRED
QUANTITIES AND IN THE CORRECT RATIO, HAS A
PLEASANT TASTE AND ATTRACTIVE APPEARANCE. THE
ABILITY TO COOK SUCH FOOD IS A CULINARY ART BASED
ON THE SCIENTIFIC FOUNDATIONS OF RATIONAL
NUTRITION (SEE). MASTERING THIS ART REQUIRES A
FAIRLY GOOD TASTE, KNOWLEDGE OF THE TECHNIQUES
AND METHODS OF COOKING, A CORRECT ASSESSMENT
OF ALL THE FEATURES, ADVANTAGES AND
DISADVANTAGES OF VARIOUS FOOD PRODUCTS, AND A

3.

Baked
Fry
Boil
Deep frying
Grill
Steam

4.

And other cooking
methods
Stewi
ng
Smoking
Canning

5.

Culinary processing of products can be divided into several
groups. By stages of preparation: preliminary, main, final.
According to the method of exposure: thermal, mechanical,
chemical.
Boil - the heat treatment of products completely immersed in boiling water, broth, juice, decoction or milk;
Stewing - cooking a product with a small amount of water or broth with the addition of oil, spices or in sauce. Before stewing, the product is often
fried;
Steam - heat treatment of the product in a sealed container using steam;
Fry - the product is placed in an open vessel (frying pan, baking sheet, saucepan, etc.) with a small amount of oil, while the product is in contact
with the hot surface only on one side. To brown on all sides, the product is turned over;
Baked - the almost finished product is laid in a thin layer in an open dish and placed in the oven until a beautiful crispy crust is obtained on top;
Grill - the fire (coals) is located below, the baked item is on top on a skewer, spit or grate;
Deep frying - it is a method of cooking in which food is dipped in hot fat, traditionally lard, but today most commonly oil, as opposed to the fine
oil used in conventional pan frying.
Smoking - is the process of cooking food by flavoring, browning, cooking or preserving it by exposing it to smoke from a burning or smoldering
material, most commonly wood.
Canning - is a method of preserving food products (preserving canned food), which consists in the technical processing of food products to
inhibit the vital activity of microorganisms spoiling food.

6.

Preparation for cooking is as follows:
• - Coarse cleaning of raw products - removal of parts unfit for consumption and impurities,
which, during further processing, can change the taste and quality of food or worsen its
composition.
• — Preliminary washing and basic cleaning of raw materials — removal of skins, seeds and seeds
(from vegetables and fruits), removal of films, tendons, skin, horny residues, deboning, etc.
(meat).
• - Final washing of raw products, drying, soaking to soften (beans and dried fruits), marinating
(meat and fish) to improve the taste, depending on and in accordance with the recipe according
to which the dish is cooked, stuffing, etc.
• - Cutting the selection of suitable pieces of meat for the preparation of appropriate dishes
(chops, rolls, schnitzels, meat for frying and stewing, etc.); individual pieces of meat have a
certain size and weight; product processing by crushing, grinding, fine cutting, rubbing, cold

7.

The diet should contain nutrients: proteins, fats, carbohydrates.
Proteins are needed to build the proteins of the human body
(muscles), they are found in meat, fish, milk, eggs and some
vegetables (potatoes, beans, and so on). Fats are a source of
energy; they can be of vegetable (cocoa butter, olive oil) and
animal origin (milk butter, lard). Carbohydrates perform
structural, plastic, energy and other functions; their sources are
cereals, vegetables, fruits, where they are in the form of starch or
various sugars.
Also, the food should contain vitamins and trace elements; to
maintain their levels in the body, the diet must be varied. The