<\/span><\/h3>\nIt is an important chapter for CBSE Class 10 syllabus for food production.<\/p>\n
The purpose of cooking food is to break it down from its complex form to its simple form so that it can be consumed by the human body. To break down the components of food mainly the protein, fat, carbohydrates, vitamins, and minerals the effects of heat have to be understood.<\/p>\n
Proteins<\/strong>: Protein plays the role of growth and repair, hence a good source of protein is required.<\/p>\nCarbohydrates<\/strong>: This gives energy. Sources of Carbohydrates are Rice, Wheat, Potatoes, Plantain, tapioca, etc. There are two types of heat – moist and dry.<\/p>\nFats<\/strong>: These provide heat and energy. Sources of fat are meat, eggs, milk, nuts, etc. These are made of triglycerides which are a combination of free fatty acids and glycerol.<\/p>\n<\/span>Food Production Unit 2: Methods Of Cooking<\/span><\/h3>\nIt is one of the important topics of the CBSE Syllabus For Class 10 Food Production. All methods of cooking require any one or more of the following principles:<\/p>\n
Radiation<\/strong>: Heat passes through directly on the object that has to be cooked e.g. Grilling. Radiant Heat Source in the oven when broiling Cooking with Radiation<\/p>\nConduction<\/strong>: This is the process of using metals like pans and utensils for transferring heat to objects e.g. using stainless steel vessels. Heat Source Cooking by Conduction<\/p>\nConvection<\/strong>: This process is the movement of the heated particles of gases or liquids. On heating, the particles expand to become less dense and rise, the cooler particles take their place e.g. Oven.<\/p>\nInduction<\/strong>: This process is to cook with the help of electromagnetic waves e.g. Induction stove<\/p>\nCooking Methods are divided into three categories:<\/strong><\/p>\n\n- Moist Heat Methods<\/li>\n
- Dry Heat Methods<\/li>\n
- Medium of Fat<\/li>\n<\/ul>\n
Moist Heat Methods:<\/strong> In this method, the heat is conducted to the food product by water or by steam.<\/p>\nDry Heat Methods:<\/strong> In this method, the heat is conducted without moisture either by using any of the following:<\/p>\n\n- Hot Air: e.g. Oven<\/li>\n
- Hot Metal: Grill, Salamander<\/li>\n
- Radiation: Microwave<\/li>\n<\/ul>\n
Medium of Fat:<\/strong> In this method, the heat is conducted with the help of fat.<\/p>\n\n- Shallow Frying<\/li>\n
- Deep frying<\/li>\n<\/ul>\n
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