Nutritional Value Preservation in Cooking Essay Example for Free

Nutritional Value Preservation in homework Essay cookery is often defined as the application of heat to food products in which after the process, improvements in taste, visual, appearance, caryopsis and aroma is attained prior to consumption. Cooking in food establishments and other food service facilities argon often done by chefs or cooks. Cooks usually focus on making the food scrumptious and appealing to consumers. It is common to sacrifice the nutritional aspects of food preparation to attain the maximum satisfaction of the diners and reach very appetizing courses for the sake of culinary arts. The twist of preparing very complex meals in terms of cookery method and expected taste output is the opportunity cost of nutritional value of the meal beingness prepared. Array of reasons suspend upon the discussion of alimentary conservation in cooking. The concepts of temp date of referenceture, time, total surface area exposed and certain cooking techniques interplay for th e betterment of retaining the nutrient meat of the meals being prepared. Chefs of todays cooking era should consider the nutritional content of the foods they are preparing for the aims of giving delicious and alimental foods in their customers.Necessity of nourishing Preservation in Cooking The food items being cooked undergo physical and chemical changes that opt to metamorphose the nutrient content of the food. And the current trend leads to a lesser nutritional content because of the present practices. It is signifi elicitt to preserve nutrient content of the food to provide the diners a better quality of food in terms of nutrient content. This will also provide a help on the campaign for a healthier familiarity. Moreover the nutrient content of the food item would not be put into waste. hospital cooks should focus more on the preservation of nutrients for the reason that the patients inside the hospital need more nutrients for alacritous recovery. The patients with speci fic nutritional deficiencies also require specific amount of nutrient in such way, the dietary departments of the hospitals compute the diet of these patients but if the cooking process is not that nutrient conserving, the computations of the dietitians as well as the plan and time frame of dealing with the patient will be lost.The Techniques and Concepts for Preserving Nutrients in Cooking Cooking has an ample ways to preserve the nutrient contents. These vary from controlling the temperature, managing the time, using the right portion sizes and few techniques in food preparation. This is necessary for the conservation of the nutrients. Time and Temperature effects on the nutrients upon cooking The temperature greatly affects the nutrient content of the food as say by the NutritionData. com. The trend is that higher temperature, the greater the loss of nutrients.Morris stated that blanching spinach can cause for the loss of 80% of amino acids and blanching peas will result into l oss of 26% vitamin C. Therefore applying greater amount of heat will significantly increase the loss of vitamins. The time undeniable to cook the food item is also directly proportional to the nutrient loss. As stated by Mateljan, there would be a greater loss if the cooking time is longer therefore cooks can lessen nutrient losses by shortening cooking time and lowering cooking temperature. The replete(p) Surface area exposedBastin stated that greater the surface area exposed, the greater the nutrient loss. This is concord to Bridge. The smaller cut of vegetables serves as the greater surface thus more nutrients are exposed and greater loss will carry on. Thus chefs should master the art of bigger cuts to food portions. Bigger cuts support a relative smaller total surface area exposed. Amount of Water The amount of wet is directly related to the nutrient loss. As water increases with respect to the meal portion, there would be a greater chance of more nutrient loss.This is due to the fact that water has more space to hold nutrient molecules thus more water means more losses in terms of nutrients. Chefs should tense to concentrate on decreasing the water content of every course they are preparing to conserve nutrients. dry wash Methods Washing food items after peeling will cause the lost of nutrients. It is necessary to wash set-back and then peel. After washing carefully, the food item can be peeled. The logic behind this chronological sequence is that upon peeling, water labile nutrients such as Vitamin B will tend to go with water as the water runs over the surface of the peeled food item.The necessity for cooks to practice washing first forward peeling is great to avoid further loss of nutrients. Cooking for the betterment of the nutritional status of the society The combination of the techniques and the processes will be a great tool to efficiently utilize the nutrient content of the food. Such practices will provide number of individual more n utritious food which in address can support the reputation of the cooks for including nutritious and delicious foods in their menu. Cooks having this knowledge can provide nutritious food for the improvement of his diners health.