FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Methods of Cooking

• Heat may be transferred to the food during cooking by conduction, convection, radiation or by the energy or microwaves – electronic heat transfer.
• Water or steam and air or fat or combination of these is used as cooking media.
• Moist heat involves water and steam.
• Air or fat are used in dry heat.
• Foods can also be cooked by microwaves.