FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 2 : Food Preparation

Improves taste and food quality

Cooking improves natural flavour and texture of food.
Ex.

• Improves flavour

• Roasting groundnuts
• Frying onions and papads
• Cooking rice and roasting coffee seeds

• Blends flavour with one another during cooking
• Cooking meat with spices
• Rice with spices in making pulav
• Frying cashewnuts in ghee
• Addition of turmeric, curry leaves and pepper in pongal
• Too much of cooking lowers the flavour as flavouring compounds are volatile
• Over-cooked pulav, does not taste as good as well cooked pulav.