COOKINGCooking is a heat-processing technique, the primary objective of which is to improvethe palatability of the food. It can encompass several operations that are commonlycarried out in households — boiling, baking, broiling, roasting, frying, and stewing,all of which differ in the method of application of heat. Cooking can be consideredto be a preservation technique, because cooked foods generally can be stored underproper refrigerated conditions longer than their uncooked counterparts if recontaminationcan be minimized. Cooking results in destruction or reduction of microbialcounts and inactivation of undesirable enzymes, two important requirements of mostpreservation techniques. It also brings about other desirable changes in terms ofinactivating toxins occurring naturally or through microbial contamination (in freshor processed foods), improving digestibility, and alteration of color, flavor, andtexture to suit the consumer’s need.
đang được dịch, vui lòng đợi..