The process of preparing food by adopting various methods is known as cooking. The various methods include in the process of cooking are heating the raw vegetables, boiling, baking, frying, roasting etc. Cooking includes measuring and combining of the required ingredients in an ordered procedure for producing safe and edible food. The process requires a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient surroundings, utensils, and the expertise of the person doing the genuine cooking. Cooking also varies with the change in the region, state and countries, races, creeds and tribes across the globe. Cooking worldwide are a reflection of the aesthetic, economical, agricultural, cultural, social and religious diversity. Cooking simply means preparation, this is for the purpose of eating through the use of heat.
Cooking methods directly reflects the culture, society, religious, nutritional, agricultural and economical practices and conditions. It also mirrors the colorful yet diverse complexity and uniqueness of each country and its nature. It is one of the ways of expressing one’s national pride, leaving an impact on the one who is actually tasting it. Use of heat is very important for the production of food as it is one of the main components in order to create your own delicacy. Through the proper use of heat, food is transformed in its chemical content, thereby altering its tang, nutritional properties, consistency, and uniformity and also its appearance is advisable.
Cooking converts raw food items into eatable form and along with this it also prevents many foodborne illnesses that would otherwise occur if the raw food was taken in the same form. Cooking also increases the digestibility of some foods such as grains; in most of the cases if not cooked suitably food can lose its taste as well as its nutrients. Heat also kills or effectively inactive potentially harmful organisms including viruses and bacteria.
The effect of heating depends upon the temperature, cooking time and technique used. The temperature range from 5 oC to 57 oC is the food danger zone, bet ween these temperatures microorganisms can breed rapidly.
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