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Chapter-09 Cookery Rules and Preservation of Nutrients

BOOK TITLE: Essentials of Nutrition and Biochemistry for Basic BSc Nursing

Author
1. Clement I
ISBN
9789385891526
DOI
10.5005/jp/books/18059_10
Edition
1/e
Publishing Year
2018
Pages
38
Author Affiliations
1. VSS College of Nursing, Bangalore, VSS College of Nursing, Bengaluru, Karnataka, India, VSS College of Nursing, Nagadevanahalli, Mysore Ring Road, Bengaluru, Karnataka, India, VSS College of Nursing, No. 78, Nagadevenahalli, Mysore Ring Road, Bengaluru, India, VSS College of Nursing Nagadevanahalli, Bengaluru, Karnataka, India, VSS College of Nursing, Nagadevanahalli, Bengaluru, Karnataka, India, VSS College of Nursing, Nagadevanahalli, Bengaluru (Karnataka), India, Columbia College of Nursing, Bengaluru, Karnataka, India
Chapter keywords
Cooking, serving, nutrient, sanitation, safe food handling, food storage, food preservation, food adulteration, food additives, beverages

Abstract

Food preparation is an important step in meeting the nutritional needs of the family. Food has to be pleasing in appearance and tasty in order to be consumed. Foods like fruits, vegetables and nuts can be eaten raw, but most foods are cooked to bring about desirable changes. The process of subjecting food to the action of heat is termed as cooking. These commonly used basic cooking methods are divided into two general groups such as dry heat cookery methods and moist heat cookery methods. This chapter describes principles, methods of cooking and serving, preservation of nutrients, sanitation and safe food handling, food storage, food preservation, uses of low temperature in preservation of food, food adulteration, food additives, and beverages. All areas in which food items are stored must be kept clean and clear of unnecessary traffic and unpleasant odors. Food adulteration is defined as the process by which quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance and the removal of vital element.

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