Food Production

Benefits of Cooking Food:

• Kills harmful bacteria and parasites.
• Enhances flavor, aroma, and texture.
• Increases digestibility.
• Improves nutrient availability.
• Reduces anti-nutritional factors.

Classification of Cooking Methods: \includegraphics[width=1\linewidth]{image365.png} Boiling (Moist Heat Method):

• Food is cooked in water at 100°C.
• Suitable for rice, pulses, potatoes, and eggs.
• It is simple and helps remove toxins.

Roasting (Dry Heat Method):

• Uses direct dry heat from oven or flame.
• Suitable for nuts, meats, papads.
• Enhances flavor and reduces moisture content.