COOKERY RULES AND
PRESERVATION OF
NUTRIENTS
INTRODUCTION
• Introduction: Cookery is an art and science
of preparing food, involves a combination
of techniques, ingredients, and creativity.
Cookery rules serve as a roadmap for cooks
and chefs.
• While creativity is highly valued in the
kitchen, to certain fundamental principles
ensures that the final dish is not only
flavourful but also safe to consume.
DEFINITION
• Definition: Cookery rules are a set of
guidelines and principles that govern the
process of preparing food. These rules
encompass a wide range of topics,
including ingredient selection, food safety,
cooking techniques, and flavor balancing.
• They provide a framework for achieving
consistency and excellence in the kitchen,
allowing cooks to create dishes that are not
only visually appealing but also well-
balanced in taste and texture.
METHODS OF COOKING
• The choice of cooking method often
depends on the type of food being prepared,
the desired end result, and personal
preferences. Cooking methods are classified
as moist heat or dry heat.
• Almost all foods consumed need some form
of cooking and processing before they are
fit for serving and consumption. Fruits and
some vegetables used in salad or chutneys
are consumed uncooked.
• Moist-heat methods are those in which the
heat is conducted to the food product by
water or water-based liquids such as stock
and sauces, or by steam.
• Dry-heat methods are those in which the
heat is conducted without moisture-that is,
by hot air, hot metal, radiation, or hot fat.
We usually divide into two categories:
Without Fat
With Fat
1. MOIST-HEAT METHODS
Following are the moist heat method of
cooking:
1. Boiling
2. Poaching
3. Steaming
4. Stewing
5. Braising
6.Simmering
7. Blanching
1.BOILING
• Boiling involves cooking food in hot water
at or near its boiling point. It's a common
method for cooking pasta, rice, and
vegetables. Boiling is also used for
preparing stocks and soups.
2.POACHING
• Poaching is the cooking of food in the
required amount of liquid at just below
boiling point. It's often used for delicate
foods like eggs, fish, and poultry.
3. STEAMING
• Steaming is the cooking of prepared foods
by steam (moist heat) under varying degree
of pressure.
• This method preserves the nutritional
content of the food and is commonly used
for vegetables, dumplings, and seafood.
4.STEWING
• Stewing is the slow cooking of food cut into
pieces and cooked in the minimum amount
of cooking liquid, & use low degree of heat
about 80degree C. Here, a pan is used which
has well fitted lid to prevent evaporation.
5. BRAISING
• "Braising is a method of cooking in the
oven, unlike roasting or baking, the food is
cooked in liquid in covered pan, casserole
or cocotte.
6.SIMMERING
• This method includes cooking below the
boiling point i.e 85 degree C. Meat and fish
are best cooked by simmering because
cooking at high temperature hardens the
fibres of meat. It helps in preserving the
essential vitamins and minerals.
6. BLANCHING
• In meal preparation, it is often necessary only to
peel off the skin of fruits and vegetables, eg.
tomatoes can be blanched in this method, food is
dipped in boiling water for 5 seconds to 2
minutes depending on the texture of the food.
This helps to remove the skin or peel without
softening food.
2.DRY HEAT METHODS
Dry heat methods of cooking are as under:
1. Baking
2. Roasting
3. Grilling
4. Frying
5. Sauteing
6.Broiling
1.BAKING
• Baking is cooking of food by dry heat in an
oven in which the action of dry heat is
modified by steam. It is done in a hot air
oven. Temperature required for baking is
250-500 degee C. Baking is expensive form
and slow process of cooking. Foods cooked
2.ROASTING
• Roasting is to cook food over a source of
radiant heat such as on spit, open fire or
oven". Now the term roasting is also used to
describe cooking of food in an oven with the
addition of fat or oil.
3. GRILLING
• This method involves cooking food directly
over an open flame or heat source. It is
commonly used for meats, vegetables, and
even fruits, imparting a smoky flavor to the
foods like cheese, brinjals and tomatoes.
4.FRYING
• Frying is a quick method of cooking food in
hot oil or fat. Frying gives a good flavour
and colour to food. It is of following two
type:
• Shallow frying
• Deep frying
5.SAUTERING
Sauteing is a method of cooking that uses
only a small amount of oil or fat in a
shallow pan over relatively high heat.
6.BROILING
• Broiling: Broiling is cooking by exposing
the food to direct radiant heat, either on a
grill or below a gas burner or an electric
coil.
OTHER METHODS OF COOKING
1. Microwave Cooking:
• Microwaves are electromagnetic waves of
radiant energy .It is a comparatively new
method of cooking and gradually becoming
popular. In this method food is cooked by
microwave radiation. The heat generated in
the process cooks the food.
2.SOLAR COOKING:
• A solar cooker is a device that changes the
light energy of the sun to heat energy to
cook food. There are three main types of
solar cooker:
• Panel-type
• A hybrid of reflector and box-type solar
cookers, using both a curved reflector and a
cooking container into which the food is
placed.
• Parabolic type
• A solar cooker that uses reflective surfaces
to collect, concentrate and direct the sun’s
rays into the food being cooked.
• Box-type (or oven-type)
• A solar cooker that uses plane reflectors
(such as mirrors) to reflect radiation through
a glass or plastic window into an insulated
cooking container. The container normally
has reflective sides and a black metal base.
ADVANTAGES
1.Consistency: This is crucial for both home cooks
who want reliable results and professional chefs
maintaining a consistent standard in a restaurant.
2.Safety: Food safety guidelines is a fundamental
aspect of cookery rules. Proper handling, storage,
and cooking techniques help prevent foodborne
illnesses, ensuring that the meals prepared are safe
to consume.
3.Efficiency: Cookery rules, including proper knife
skills and organization in the kitchen, enhances
efficiency. This can save time and effort, making
the cooking process more enjoyable and less
stressful.
4.Skill Development: Learning and applying
cookery rules contribute to the development of
culinary skills.
5.Creativity within boundaries: Cookery rules provide a
framework .Understanding the basics allows cooks and
chefs to experiment and innovate while still ensuring that
the final result is balanced and palatable.
6.Flavor Harmony: The rules of cookery often emphasize
the importance of balancing flavours. Cooks to create
dishes with a harmonious blend of sweet, salty, sour, and
bitter elements, resulting in a more enjoyable eating
experience.
7.Adaptability: This adaptability allows cooks to
explore a wide range of culinary traditions and
adapt recipes to suit personal preferences.
8.Professionalism: It reflects a commitment to
quality, safety, and consistency, which is
essential in restaurant kitchens and other
professional settings.
9.Cost-Effectiveness: Storage techniques helps
minimize waste and make the most of available
resources, contributing to cost-effectiveness in the
kitchen.
10.Positive dining experience: Cookery rules
contributes to the overall dining experience. Well-
prepared, safe, and flavourful dishes enhance
satisfaction and enjoyment during meals.
DISADVANTAGES
1.Rigidity: Some cooks may feel constrained by
guidelines and struggle to express their
creativity, hindering the development of unique
and innovative dishes.
2.Lack of Flexibility: In certain situations cook's
ability to adapt to unexpected circumstances,
ingredient shortages, or dietary restrictions.
Being too rule-bound might hinder the ability to
improvise and find creative solutions.
3.Overemphasis on Tradition: Traditional rules
might discourage experimentation and the
exploration of new flavours and techniques.
4.Stifling Innovation: Strict cookery rules may stifle
innovation in the kitchen. Pushing boundaries, and
chefs who are overly focused on traditional rules
may be hesitant to experiment with new
ingredients or methods
5.Time-Consuming: Some cookery rules,
especially those related to elaborate preparations,
can be time-consuming.
6.Complexity for beginners: Beginners in the
kitchen may find the multitude of rules
overwhelming. Strict understanding may lead to
frustration and discourage individuals from
developing an interest in cooking.
7.Cost Concerns: Some cookery rules may require
specific equipment, tools, or ingredients that can
be costly.
8.Excessive focus on perfection: Perfection based
on rigid rules may lead to undue stress and
pressure in the kitchen.
