GROUP B15

Ivee Sarkar

Bidisha Kundu

Saurabh Ghosh

Siddhartha Banerjee

Vishwanath Agarwal

NO

COOKING IS…

Process of transfer of heat source to a food

Heat alters food to have texture, flavour and aroma

The process helps to kill micro organisms

Helps in Digestion

Visual Appeal of Food

EVOLUTION

RAW FOOD

FIRE

BURNING

USE OF HERBS

STANDARDIZED AND

MODERN COOKING

Early Men

Present & Future

Tran

sfor

mati

on

HOW WE CAN DO COOKING!!Baking and

roasting

In an oven. Hot air surrounds the food Cakes, meat

BoilingIn boiling water.

Vegetables can lose vitamins

Eggs, potatoes

Steaming In steam above water. Maintains vitamins.

Vegetables, fish

Frying In hot oil Chips, eggs

GrillingUnder a grill. Food is

heated by direct radiation

Steak

Microwaving Uses waves to cook the food

Fish, ready meals

UTENSILS

KITCHEN COOKING

Hand held

Small Utensils

Food Related Function

E.g. - Ladles, Spoons, Knives,

Spatulas

Fixed/Hand held

Large Utensils

Cooking Related Function

E.g. - Ovens, Gas burners,Sauté pans, induction

plates

Cooking & Kitchen Utensils

TERMS USED..

Chop Score Dust

Barbeque Pare Mince

INGREDIENTS FOR COOKING

Substance forming a part of mixture

They complete cooking

The body of any cuisine

E.G – herbs, spices, condiments

HERBS SPICES CONDIMENTS

Plants used for flavouring food

A substance, such as a relish, vinegar,

sauce used to flavour or complement food

Dried seed, fruit, bark used for

flavouring, colouring or preserving food

Artificial or natural substances added to foods to enhance flavour…

FLAVOURING AGENTS IN COOKING

PRESENT SENARIO OF COOKING..

Strong Base Flavour

Dish has aroma

Herbs And Spices are used

Are mainly Stews and Sauces

E.g.– Onions, Capsicums, Celery

Aromatic Cooking

COUNTRY COOKING

Specific to a culture

Cooking with low cost items

Food for the Peasants

Materials inexpensive and accessible

E.G – Beans, Lentils, Staple Food

THE “MIX – UP”

CUISINE

Asian

Continental

French

Mexican

American

Fusion Cooking

“FUSION” COOKING

Started in the 1970’s

Combination of two different cooking styles and cuisines

Smoked salmon wrapped in rice paper

This is a combination of Japanese

and Vietnamese cuisine

FUTURE OF COOKING

ADVANCMENT’s

Induction Cooker

Ready made Food Modern Kitchen

Processed Food

COOKING WILL BECOME

EVEN…

INTERESTING…USER FRIENDLY…

EASIER…

Have any questions??

THANK YOU