I YEAR / I SEMESTER
FOOD PRODUCTION AND
PATISSERIE I
UNIT – I
, Aims and Objective of Cooking
Cooking helps to make food more digestible. Complex
foods are often are split into simpler substance during
cooking this helps the body to absorb and utilize the
food more readily than if consumed in its raw form.
Cooking increases palatability.
Cooking makes food more attractive in appearance and
therefore, more appetizing.
Cooking introduces variety, many different types of
dishes can be prepared using the same ingredients.
Cooking helps to provide balanced meal different
ingredients combined together in one dish make it easier
to provide a balanced meal.
FOOD PRODUCTION AND
PATISSERIE I
UNIT – I
, Aims and Objective of Cooking
Cooking helps to make food more digestible. Complex
foods are often are split into simpler substance during
cooking this helps the body to absorb and utilize the
food more readily than if consumed in its raw form.
Cooking increases palatability.
Cooking makes food more attractive in appearance and
therefore, more appetizing.
Cooking introduces variety, many different types of
dishes can be prepared using the same ingredients.
Cooking helps to provide balanced meal different
ingredients combined together in one dish make it easier
to provide a balanced meal.
