Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 15 : Vegetables- Processing and Preparation

Different methods of cooking

The different methods used in the cooking of vegetables are

Boiling in water This is one of the common methods used in homes. The vegetables are washed, cut, cooked in excess of water for 20-30 minutes and the excess of water is rejected. This leads to considerable loss of water soluble vitamins and minerals.
Steaming The vegetables are washed and cut and placed in vessels containing small amounts of water and steamed in a cooker under ordinary pressure for 20-30 minutes. The losses of nutrients are minimal in this method of cooking.
Pressure cooking The vegetables are washed and cut and placed in vessels containing small amounts of water and cooked in steam under pressure for 10-15 minutes. The losses of nutrients are similar to those occurring in steaming under atmospheric pressure.
Roasting in pan with fat The vegetables are washed and cut into pieces. They are transferred to a hot pan containing oil and condiments. Salt is added. The vegetables are roasted for 15- 20 minutes till it becomes soft and well-cooked. The losses of vitamins in this method of cooking are greater than those occurring in steam cooking.
Baking Baking is carried out with some types of foods such as potato, etc., in baking ovens or over fire. The losses of vitamins are similar to those occurring in vegetables roasted in oil.
Deep fat frying Some vegetables, ex. potato chips are fried in deep fat. The losses of vitamins in this method of cooking are high as the temperature attained by the product is high leading to destruction of vitamins by heat.