All methods of cooking may be grouped in five classes : —
1. COOKING DIRECTLY OVER THE FIRE.
(a) Broiling: over coals or gas or in a sizzling hot pan.
(6) Roasting: before the fire. Wasteful of food and fuel.
2. COOKING BY HEATED AIR.
(a) Baking: cooking in an oven. Also called roasting.
3. COOKING IN HEATED WATER.
(a) Boiling: cooking in water at temperature of 212° F.
(b) Stewing: cooking in small quantity of water at a tempera-
ture below 212° F.; better than boiling.
(c) Steaming: cooking in vessel surrounded by steam or cook-
ing food in steam.
_4. COOKING IN HEATED Far.
(a) Frying: cooking in deep fat.
(b) Sautéing: cooking in small quantity of fat.
5. COOKING IN A FIRELESS COOKER.
Cooking for several minutes on the stove and then placing
the food in the fireless cooker. Foods are cooked a much
longer time in the fireless cooker than by direct heat.
All other methods of cooking are a combination of some
of the above methods. Braizing is sautéing, stewing,” , *.»
and baking, and is applied to meat. Fricasseeing is
stewing, and frying or sautéing. Liege cane
Principles of Cooking.— The principles of cooking
are few in number and easily mastered; their proper
application controls the success of every article of food
prepared, from the simplest to the most intricate. Cook-
ing is a scientific process. It depends for its results on
the application of principles, and when these are under-
stood and applied, the results will be as certain as those
of any other chemical or physical process subject to natural
laws. |
30 COOKING
These principles could be grouped as follows : —
t. Those which govern the cooking of proteins .and
show the effect of heat on them.
2. Those concerned with fats.
3. Those concerned with carbohydrates, — starches,
sugars, cellulose. | |
4. Those concerned with extractives, volatile oils, and
mineral matter.
5. Those which render foods sterile.
Solubility and Insolubility. — Substances are said to be
soluble or insoluble in water. The term soluble com-
monly means that the substance can be dissolved in water ;
if insoluble, it cannot be dissolved in water. Substances
in foods that are soluble in water may be lost during cook-
ing. Some soluble substances are hardened or coagulated
by heat and rendered insoluble. Some food substances
are insoluble in water, but are soluble in a dilute salt, acid,
or alkaline solution.
Ferments. — A ferment is a substance which brings about
a chemical change in a food, but remains unchanged itself.
Each ferment acts only as a single substance. It may coag-
ulate the substance and render it insoluble, as in the action
of rennin on casein in milk, or it may break the substance
down and render it more soluble, as in the ripening of
cheese. Ferments play an important part in the ripening, |
_maturing, and_ decay. of foods. They bring about the
changes in digestion. They change starch to sugar, and
break down cellulose. They bring about the coagulation
of milk and blood. We are only just beginning to know
their importance in all vital processes. Heat destroys
ferments. A temperature of 149°-160° F. renders both
animal and vegetable ferments inert.
COOKING 31
WHY COOKING IS TAUGHT IN SCHOOLS
Cooking is taught in schools so that pupils may learn to
plan, cook, and serve meals, and to know the nutritive value
of the different foods and their place in the diet so that the
body will be properly nourished.
Page 11
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
All methods of cooking may be grouped in five classes : — 1. COOKING DIRECTLY OVER THE FIRE. (a) Broiling: over coals or gas or in a sizzling hot pan. (6) Roasting: before the fire. Wasteful of food and fuel. 2. COOKING BY HEATED AIR. (a) Baking: cooking in an oven. Also called roasting. 3. COOKING IN HEATED WATER. (a) Boiling: cooking in water at temperature of 212° F. (b) Stewing: cooking in small quantity of water at a temperature below 212° F.; better than boiling. (c) Steaming: cooking in vessel surrounded by steam or cooking food in steam. 4. COOKING IN HEATED FAT. (a) Frying: cooking in deep fat. (b) Sautéing: cooking in small quantity of fat. 5. COOKING IN A FIRELESS COOKER. Cooking for several minutes on the stove and then placing the food in the fireless cooker. Foods are cooked a much longer time in the fireless cooker than by direct heat.
All other methods of cooking are a combination of some
of the above methods.Braizing is sautéing, stewing,»
and baking, and is applied to meat. Fricasseeing is stewing, and frying or sautéing.
Principles of Cooking.— The principles of cooking are few in number and easily mastered; their proper application controls the success of every article of food prepared, from the simplest to the most intricate. Cooking is a scientific process. It depends for its results on the application of principles, and when these are understood and applied, the results will be as certain as those of any other chemical or physical process subject to natural laws. |
These principles could be grouped as follows : —
t. Those which govern the cooking of proteins .and
show the effect of heat on them.
2. Those concerned with fats.
3. Those concerned with carbohydrates, — starches,
sugars, cellulose. | |
4. Those concerned with extractives, volatile oils, and
mineral matter.
5. Those which render foods sterile.
Solubility and Insolubility. — Substances are said to be soluble or insoluble in water. The term soluble commonly means that the substance can be dissolved in water ; if insoluble, it cannot be dissolved in water. Substances in foods that are soluble in water may be lost during cooking. Some soluble substances are hardened or coagulated by heat and rendered insoluble. Some food substances are insoluble in water, but are soluble in a dilute salt, acid, or alkaline solution.
Ferments. — A ferment is a substance which brings about a chemical change in a food, but remains unchanged itself. Each ferment acts only as a single substance. It may coagulate the substance and render it insoluble, as in the action of rennin on casein in milk, or it may break the substance down and render it more soluble, as in the ripening of cheese. Ferments play an important part in the ripening, | _maturing, and_ decay. of foods. They bring about the changes in digestion. They change starch to sugar, and break down cellulose. They bring about the coagulation of milk and blood. We are only just beginning to know their importance in all vital processes. Heat destroys ferments. A temperature of 149°-160° F. renders both animal and vegetable ferments inert.
WHY COOKING IS TAUGHT IN SCHOOLS
Cooking is taught in schools so that pupils may learn to plan, cook, and serve meals, and to know the nutritive value of the different foods and their place in the diet so that the body will be properly nourished.