Poaching is a gentle cooking method that involves submerging food in a liquid, usually water, stock, or wine, that is kept just below boiling point. The technique is often used for delicate foods like fish, eggs, and poultry. Here are the advantages and disadvantages of poaching food: Advantages of Poaching Disadvantages of Poaching

When foods are cooked in a pan with a well-fitting lid at temperature just below the boiling point (82-99°C) congregates of the liquid in which they are immersed, the process is known as simmering. It is a useful method when foods have to be cooked for a long time to make it tender as in…

Stewing is a very gentle method of cooking, in which the food is cooked in a closed pan using only a small quantity of liquid. Once the liquid reaches the boiling point, the heat is reduced, and it is only allowed to simmer in it, which makes it a slow and long process. The amount…

In pressure cooking, the food is cooked under pressure and with increase in pressure the temperaturealso correspondingly increases. Thus, the food is cooked very fast. Actually, it is a type of steaming only, in which water is boiled under high pressure, thus raising the temperature and reducing the cooking time. The equipment used for this…

Steaming is also a method of cooking food with water, but in this case, the food does not come in direct contact with water. In this method the food is cooked by the heat generated by steam and hence takes a slightly longer time, as compared to boiling. Steaming is done in two ways i.e….

In this method the foodstuffs are cooked in boiling water. Thus, the food comes in direct contact with water. In this the foodstuffs are immersed in water in a suitable container, covered with a lid and the heat is applied. Once a vigorous boil starts the heat can be reduced and cooking continued till the…

Heat is applied in order to cook the food. The ways by which heat is transferred to food are by conduction, convection and radiation. Conduction is a method in which heat is transferred to the food when it comes in direct contact with a hot object like a hot pan. Thereafter heat is transferred from…

Though the main objective is to make the food edible, yet there are other reasons for doing so such as: To make the food attractive and palatable: Cooking makes the food look attractive and also renders it more tasteful than the uncooked food. More sight of a well-cooked and pleasant looking food activates our digestive…

Some of the factors affecting meal planning of a lactating mother are: Meals are planned according to the nutritional requirements which includes needs for the mother and for milk production. A modification of normal basic diet is worked out for a nursing mother. Additional amounts of protein and energy foods are included in this diet….