food preservation in nurition semester -III

CHAPTER 10
COOKERY RULES AND
PRESERVATION OF NUTRIENTS

LEARNING OBJECTIVES
After going through this chapter the student will be able to
Recapitulate:
 Describe the rules and preservation of nutrients
List the objectives, principles and purposes of cooking.
 Discuss the various methods of cooking with its
advantages and disadvantages.
Describe the preservations and loss of nutrients
Understand the basics of food hygiene and safe food
handling.
Explain the methods of food preservation.
Explain food adulteration and classify the food additives.

CHAPTER OUTLINE
Improvement in nutritive
value of food
 Safe food handling
 Storage of food
 Food hygiene
 Milk hygiene
 Meat hygiene
 Sanitation of eating places

INTRODUCTION
Cooking is an art which is linked with dietary habits
and cultural pattern of people. It is the skill of
preparing the food fit for consumption by combining,
mixing and heating ingredients. It is an important step
towards meeting the nutritional needs of an individual.

BENEFITS OF COOKING FOOD
It increases the palatability of food
 It makes the food easy to digest.
Cooking makes the food soft easy to
chew and swallow.
 It sterilizes food by killing
pathogenic microorganisms, common
parasitic ova and eggs.
spoilage organisms and destruction
 Shelf life is increased By destruction
of
of
enzymes.

BASIC PRINCIPLES OF COOKING
Embrace new variety
Cook and eat mindfully and responsibly
Cook more often
Eat more Whole Foods
Favor the healthy fats
Eat more plants
Cook seasonally and when possible locally.
Learn new cooking techniques.
Buy the best ingredients

METHODS OF COOKING
The common methods of cooking are :-
Moist heat methods
Dry heat methods.
Moist heat involves water and steam.
In dry heat cooking method Air and fat
are used to conduct heat.

MOIST HEAT METHODS
BOILING
Boiling is the method of cooking food by
immersing them in water at 100 degrees
Celsius and maintaining water at that
temperature till the food is tender.
Rice, eggs, daal, meet, tubers are cooked by
boiling. Pasta should be boiled vigorously to
prevent sticking and retaining the colour and
flavor.

MOIST HEAT METHODS
STEWING
In this method solid food is cooked in a
pan with tight fitting lid using small
quantity of liquid to cover only half
food.
The liquid is brought to boil and the
heat is reduced to maintain simmering
temperature.

MOIST HEAT METHODS
STEAMING
It is a method of cooking food in steam
generated from boiling water food is
placed in a perforated dish double boiler
which is placed inside dish containing
boiling water so that the food cooks in
this team there is no contact between the
food and the water.

PRESSURE COOKING
This is the method in which the food is cooked
in steam under pressure.
The equipment used is pressure cooker.
In this method temperature of boiling
water can be raised above 100 degree
Celsius and cooking time can be reduced.
Rice, daal, meat root tubers etc are usually
pressure cooked.

POACHING
This method involves cooking in minimum
amount of liquid at the temperature of 80-85
degree Celsius that is below the boiling point.
Eggs and fish can be poached.

BLANCHING
It is the process in which food items are
plunged into water boiling for a short period of
time and then removed and placed under cold
running water to stop the cooking process.

SIMMERING
In this method food is cooked at
temperature Just below the boiling point.
Most foods such as meat, pulses and
dried vegetables are cooked by this
method.

DRY HEAT METHODS
ROASTING
In roasting direct heat is applied to the food.
Roasting is mainly used for cooking fleshy
foods like fish, meat or chicken. In this method
food is cooked in a heated metal or frying pan
without covering it example groundnuts and
and chapatti.

GRILLING
Grilling or broiling refers to refers to
cooking of food by exposing it to
direct heat.
In this method food is placed between
or above a red hot surface.
The heat is transferred by radiations.
Pappad, corn, chicken can be prepared
by this method .

BAKING
 In this method, the food gets cooked in
an oven.
 The temperature is maintained in an oven
is 120- 260 ﾟ C.
Items should be placed in a right position.
 The food is usually kept uncovered in
a container greased with a fat coated paper.

SAUTERING
 Sautering is a method in which food is prepared with
little oil, just enough to cover the base of a pan.
 The pan is covered with a lid and the flame
is reduced.
 The food Is Allowed to cook till tender in its
own steam
The food is tossed occasionally.

FRYING
 In this method the food is cooked
with a larger amount of hot fat .
 When food is totally immersed in
hot oil it is called as deep frying.
 Samosa, chips are the examples

BRAISING
 A combined method of roasting
and stewing in a pan with a tight
fitting lid it's called brazing.
 In this method flavourings
and seasonings are added and food is
allowed to cook gently.

MICROWAVE COOKING
Microwave are electromagnetic waves of
radiant energy with wavelength in the range
of 250×106 to 7.5×109A.
The microbe which is commonly used type
of generator is an electronic device called as
magnetron.
This generates radiant energy of high
frequency.
A simple microwave oven consists of a metal
cabinet into which a magnet is inserted.

SOLAR COOKING
Solar cooking is a very simple technique.
It makes use of sunlight or solar energy
which is a non conventional source of energy.
Solar cooker consists of a well insulated Box
which is painted black on the inside and
covered with one or more transparent covers.
The purpose of these transparent covers is to
trap heat inside the solar cooker.

PRINCIPLES FOR SOLAR
COOKING
Collect the light
 Absorb the light
 Retain the heat
 Is the efficiency
 Safety

PRESERVATION OF NUTRIENTS
The various nutrients are susceptible
to destruction by air light water acid, alkali.
Heat time and the action of enzymes in
the food themselves.

PRINCIPLES FOR PRESERVATION OF
FOOD
Microbial decomposition can be prevented or
delayed by:
 Asepsis
 Filtration
 Hindering the growth of micro
organisms refrigeration, dehydration
Boiling or irradiation

STORAGE OF FOOD
All kinds of food needs special storage to
prevent spoilage.
TYPES OF FOOD AND THEIR STORAGE
PERISHABLE FOODS: These are fish
meat poultry milk and milk products

 SEMI PERISHABLE FOODS :These are serial, pulses,
oil, seeds eggs cakes biscuit and sweets like gulab Jamun,
burfi etc.
Fruits like citrus fruits Vegetables like pumpkin
Onions and partially and wholly prepared foods.
NON PERISHABLE FOODS: These are canned foods
such as James jelly pickles, legumes, pure honey, pure
ghee, tea, coffee ,spices, condiments and food
flavors etc

STORAGE OF FOOD
There are 2 main methods of storage of food:
1. Storing food in refrigerator:-Food can be
stored in freezer as it stays frozen the whole
time.
Various types of refrigerators are available in
the market with temperature varying from 0 to
10 ﾟ C. Perishable food items can be stored
for 3 to 5 days in it

2. STORING FOOD IN FREEZER
Food can be kept safely in freezer as long as
it stays frozen.
Check instructions on food labels or in the
freezers to check how long food should be
frozen.

COLD STORAGE IN FREEZER
The perishability is low at low temperature
and shelf life is Increased.

STORAGE CONDITIONS
 Micro organisms are the agents such as
bacteria, yeast and molds.
 Foods and many other food products can be
preserved by storage at low temperature
which stops the growth of micro organisms.

1.PRESERVATION OF FISH AND MEAT
The best method for preserving these items is
for long time can only by freezing.
It should be stored at temperature below
15degree c after freezing.

2.PRESERVATION OF FRUITS AND
VEGETABLES
The best method for preserving these items is
to keep the product alive and slow the natural
enzyme activity to slow down the rate of
ripening or maturity.

3. Preservation of other commodities
 Apples, tomatoes oranges etc can not be frozen.
For long term storage the close control of
temperature is necessary.
 For dairy products which are produced from
animal fat packaging to exclude air and the oxygen
can increase storage life of such food stuffs.

PRINCIPLES OF FOOD STORAGE
Keep all storage places like cupboards
and pantries, clean
All highly perishable foods such as eggs
milk meat etc should be stored in
refrigerator or freezer
Keep close eye on signs of mice,
cockroach ants etc.

Over packing the fridge can affect the rate
of spoil age and over all quality of food.
Always check the expiry dates on food
for safety and health reasons
Wash out and defrost fridge at least once
a week to clean up the spoilage
immediately.
All the cleaning chemicals should be kept
out of storage place and cooking area.

 The interior wall should be used to design the
storage spaces to check the cleanliness.
Draining pipes or water pipes should
not cross through the storage places.

TECHNOLOGY USED FOR FOOD
STORAGE
The refrigeration system is incorporated in the
storage places which works on 2 principles:
 Vapour absorption system
 Vapour compression system

STORAGE OF DRY FOODS
All kind of dry ingredients are stored
temperature
at room
TIPS TO STORE THE DRY FOODS :
Keep the dry food items fresh by sealing in
dry containers.
Don't store food or drinks near cleaning products or
any other chemicals.

FOOD HYGIENE
 Food hygiene is defined as the hygiene in
the production, handling
,distribution and serving of all types
of food.
Food is a potential source of infection.
 There are chances of contamination of food
by bacteria or other micro organism
From the production to the consumer.

PRINCIPLES OF FOOD HYGIENE
 Basic principles of food hygiene are :
 Prevent contamination.
 Raw and cooked food should be
kept separate.
 Wash basins and sinks should be
kept clean.

Dispose the Spoiled food immediately.
 Impose personal hygiene practices
on handlers.
 Use clean towels and handkerchiefs.
 Use protective clothes that is gloves
and aprons while handling the food.

IMPORTANCE OF FOOD HYGIENE
leads to
Infected food can lead to food poisoning.
Heating and reheating of
food deterioration in the quality of food.
Weekly shopping instead of daily and
improper storage of food enhances the risk of
food poisoning.
Increase use of packed meal leads
to contamination.

MILK HYGIENE
 Milk is an important vehicle for the transmission of
disease agents example tubercle bacilli and typhoid
bacilli
 Milk born diseases:
 Directly from Milk
Indirectly from infected milk: from animals, anthrax,
cowpox, brucellosis, and bovine brucellosis.

MEAT
INSPECTION
Meat inspection is the close checking of
meat for color touch and smell.
1ST EXAMINATION
 The animals to be slaughtered are
1st examined by the qualified
veterinary surgeon.
This is called ante-mortem examination.

2ND EXAMINATION
 A second examination is carried out
soon after slaughter this is called as post
mortem inspection.
 If any disease condition like liver
fluke , hydatidosis infection of liver or lung
disease is found the meat is rejected.

SIGNS OF GOOD MEAT
Color: The color should be bright pink
not the pale pink or deep purple.
Touch: It should be firm and elastic to touch
and not ie greasy or sticky.
 Smell: The odour should be agreeable.

DISPOSAL OF WASTE
Blood, offal etc should be collected
separately and not to be drained in
public Drains
Water supply should be adequate,
independent and continuous water
supply
EXAMINATION OF ANIMALS
There should be anti mortem and post
mortem checkups of the animals

STORAGE OF MEAT
It should be stored in fly-proof and rat
proof rooms for overnight the temperature
of room should be maintained below 5 ﾟ C
TRANSPORTATION OF MEAT
Should be transported in flyproof
covered Vans.

FISH
The signs of fresh fish are:
 Gills must be bright.
 It must be in the state of stiffness.
 The eyes must be clear and prominent.
EGG
On prolonged storage egg becomes stale.

SANITATION OF EATING PLACES:
Sanitation of eating places that is restaurants,
hotels or hospitals kitchens are mandatory to
maintain the hygiene. Minimum standards for
eating places are as follows:
LOCATION
Should not be near any accumulation of filth,
open drains, manure pits and other source of
infection in the hospital.

FLOOR
Made up of impervious materials and
higher to adjoining land.
ROOMS
Rooms for serving the meals should not
be less than 100sq feet.

KITCHEN
Floor space should be 60 Sq feet , floor should be smooth
and non slippery
STORAGE OF COOKED FOOD
 Separate room for storing the cooked food, control
of temperature is needed
STORAGE OF UNCOOKED FOOD
 The storage room should be rat proof and vermin
proof, perishable and non perishable items should be
kept separately.

 Furniture:Strong furniture easy to clean and
dry.
 Disposal of refuse:Refuse to be collected
in covered impervious bins and discarded
twice a day.
 Water supply:There should be provision
of adequate independent and continuous
water supply.

in cereals
PROTEIN GLUTEN
 This Toxin is
present especially in wheat.
 It has harmful effect on intestine
and causes obesity and diabetes.

 Soya products: There are trips in inhibitors in
soya which inhibit protein digestion.
Fungal toxins: Aflatoxin are group
of Mycotoxins produced by a certain fungi


These fungi infest food grains such as
ground nuts, maize, paroled rice.
Control and preventive measures include the
prevention of fungi contamination of food
grains by their proper storage after drying.
It is also essential to educate the local
population on health hazards of consuming
contaminated food grains.

ERGOT
Caused by eating the rye infected with
the fungus clavicle purport.
SYMPTOMS OF POISONING
Severe nausea, vomiting, Giddiness and
drowsiness

MUSHROOMS
Some species of mushrooms are good for health but
others are so toxic that eating them maybe light
threatening.
Example E. Amanita, phalloids and amanitaserna
SYMPTOMS
Severe abdominal pain Complete mental and
physical exhaustion,Jaundice and death.

FOOD PRESERVATION
Food preservation is the technique to prevent
foods from spoiling and to increase its self life
without altering its taste appearance nutritive
value etc.

NEED FOR FOOD PRESERVATION
To increase the shelf life of food.
To utilize the food stuff when available
in excess.
To prepare new products like James
pickles etc.
To facilitate storage and transportation
by reducing the bulk in fruits and
vegetables.

METHODS OF FOOD PRESERVATION
HOUSEHOLD METHODS
 At low temperature/ cold storage
Smoking
 Dehydration
 Salting and pickling
 By adding chemicals

COMMERCIAL METHODS
 Canning
 Freezing
By adding preservatives
 Sugar
 Irradiation
 Drying
Creating a
vacuum: Using high
temperature

FOOD ADDITIVES
Additives are artificial or natural chemicals
added to food for Microbial and chemical
stability of food or to delay or to even stop food
Rancidity.
Food additives are added to food to preserve
or enhance its taste, flavour and colour.

USES OF ADDITIVES
Improve the shelf life of the food.
 To enhance the taste of food.
 To change the colour and texture of food.
 To improve Flavour.
 To improve the storage properties of food.

FOOD ADULTRATION
Food adulteration May be defined as the
process of degrading the quality of food being
sold by the addition or by the use of inferior
quality substances or by extracting some
valuable components of a food bell component
of a food article.

PREVENTION OF FOOD
ADULTERATION ACT 1954
 The act was formulated in 1954 to make provision
for the prevention of adulteration of food and water
 It was amended in 1964, 1976 and latest in 1986
PFA act covers food standards, General
producers for sampling analysis of analysis of food,
Power off or rise officers, Nature of penalties And
other parameters related to food

OBJECTIVES
To protect the public from poisonous
and harmful food.
To protect the interest of the consumer
by eliminating fraudulent practices.
protect the sale of standard foods.

DEFINITION OF ADULTERATION
 Adultrations usually refer to the mixing
of any inferior or humble quality matter with
food and drink intended to Be sold.
 As a result the quality of food ordering
is deteriorated and it becomes unfit
for consumption.

FOOD STANDARDS
Food safety and standard authority of India FSS AI
Is a statutory body under food safety and standards
act 2006.
This act also sets up the formulation and
enforcement of food safety standards in India.
Food laws in India: Indian Parliament has passed
the food safety and standard F 2006 that overrides
all other food related laws such as:

PRESERVATION OF FOOD
ADULTERATION ACT
1954
FRUIT
PRODUCT
ORDER 1955
MEET FOOD
PRODUCT
ORDER 1973
VEGETABLE
OIL
PRODUCT
ORDER 1947
EDIBLE OIL
PACKING
ORDER 1988
MILK AND
MILK
PRODUCT
ORDER 1972

AGMA RK 1937
It is a certification mark employed on agricultural
product on agricultural products in India assuring
that they conform to a set of standards approved by
The government.
AGMARK standards cover quality guidelines for
guidelines for 224 different commodities spending a
variety of pulses, serials, essential oils, vegetable
oils, fruits and vegetables and semi processed
foods E processed foods like vermicelli.

It classifies the various foods according to
their quality:-
Grade one special
Grade two good
Grade three fair
Grade four ordinary

FRUIT PRODUCT ORDER STANDARD FPO
Main objective is to lay down quality standards
to manufacture fruit and vegetable products
maintaining sanitary and hygienic conditions in
the premises.

MEAT FOOD PRODUCT ORDER MFPO
Meat product order 1973 States that all
manufacturers of meat food products engaged
in the business of manufacturing packing
repacking reliable meat food product meant for
sale must be licensed.

The order aims at:
License is required to set the factory for
processing unit.
All meat processing units comes
under its Preview.
Maintenance of sanitation
in slaughterhouses.
This regulates the manufacturing quality
and sale of meat products.

INDIAN STANDARDS INSTITUTION ISI
Indian standards institution was established
in the year 1947 it has been renamed as the
Bureau of Indian standards
OBJECTIVES
Its main aim is to lay down quality
standards for consumer and industrial goods

 If any consumer has complaints against the
quality of ISI marked products he/ she can
inform the ISI official regarding the same.
 If any producer is found to be using ISI
mark fraudulently yes she will be
label for punishment.
 For the purpose of testing products the
ISI has set up laboratories in different
parts of India.

BUREAU OF INDIAN STANDARDS BIS
It is established under the bureau of Indian
standards act 1986 it is considered as the
leader in all matters concerning standardization
certification and quality of food with the
objective of satisfying the consumers in terms
of product quality.


New bureau of Indian standards act
2016 was brought into force with effect
from 12th October 2017.
The act establishes the bureau of Indian
standards as the national standards body
India.

MILK AND MILK PRODUCT ORDER MMPO
As for provision of this order any person
planned handling more than 10000 l per day
of milk or 5 click on 500 empty of milk solids
per end needs to be registered with that
registering authority appointed by the central
government.
The registration number shall be labelled on
the milk container carton tin you're carton tin
etc or punch or printed prominently.

food preservation in nurition semester -III

food preservation in nurition semester -III

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