Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 4 : Methods of Food Preparation

Pan broiling or roasting

When food is cooked uncovered on heated metal or a frying pan the method is known as pan broiling.

Ex. Groundnuts and chapattis.

Advantages

• Improves the colour, flavour and texture of the food.
• Reduces the moisture content of the food and improves the keeping quality Ex. Rava.
• It is easy to powder some ingredients after roasting .Ex.Cumin seeds and coriander seeds
• It is one of the quick methods of cooking foods.

Disadvantages

• Constant attention is required.
• Losses of nutrients like amino acids occur when the food becomes brown.