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While some foods can be used as they occur in nature, most of them are made more acceptable by the application of heat. Heat softens the structure of vegetables and fruits, makes tender the tissues of meat, prepares starch for digestion, develops the flavour in many foods, and destroys the parasites and germs that may be present. The five food-stuffs are differently affected by heat, some require slow cooking, others require intense heat. Hence, it is necessary to study cooking, in order that each food may be properly prepared.


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Household Science in Rural Schools (1918).

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