Home Family and Home Science – Moist heat, Dry Heat Methods, Cooking with fat, Deep frying, Microwave & solar cooking & Loss of Nutrients

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Once the food has undergone pre-preparation, the process of subjecting it to the action of heat is termed as cooking. There are many methods of cooking.

Moist Heat

  • Bolling

  • Simmering

  • Poaching

  • Stewing

  • Steaming

Dry Heat Methods

  • Roasting

  • Grilling or Broiling

  • Baking

  • Toasting

Cooking with Fat

Cooking the food by partially or fully immersing in hot fat till brown is called frying. This method can broadly be classified into four categories.

Image of categories of methods of food

Image of Categories of Methods of Food

Deep Frying

Deep frying is useful for bulk cooking, saves time, effort and fuel. It also conserves more nutrients as compared to other frying technique.

Shallow Frying

In this method, food is cooked in a flat vessel like frying pan or ‘Tava’. The food is partially immersed or has only surface contact with oil fat.


It involves use of just minimum fat to cover the base of the span. The food is tossed occasionally to cook evenly. Very little amount of heat is applied to the pan and food gets cooked in its own steam.

Dry Frying

It is used for food having sufficient fat of their own. On application of dry heat, oil melts out and cooks the food.

Microwave Cooking

It is a fairly recent method of cooking. It involves use of high frequency electromagnetic rays which penetrate into the food.

Solar Cooking

Solar energy is the primary source of most energy available on earth Use of most this energy available on earth. Use of this method has come up as an alternative fuel source for cooking.

Loss of Nutrients

  • All of you are now familiar with various methods of cooking. All these are aimed at making the food not only tasty, palatable but also nutrients.

  • But unfortunately, during all the stages of pre-preparation and pre-preparation of food, there are losses of nutrients to some extents. Some of these losses can be prevented and with the help of certain practices the nutrition in food can be during pre-preparation and cooking.

  • For vegetables

    • Wash before peeling and cutting. Water soluble vitamins and minerals will not be lost.

    • Do not peel and cut the vegetables long before cooking

    • Cut vegetables into large pieces, to save nutrients

    • Cook the vegetables in minimum amount of water or utilize the excess water in soups, dals and curries.

    • Cook the vegetables till tender, do not overcook.

    • Vitamin C can be best conserved by cooking covered for a very short period.

  • For fruits

    • Cut just before eating

    • Consume in the natural form

    • Wash and consume apples, chikkoo and do not remove the skin

  • Milk

    • Repeated boilings and exposure to sunlight destroys the essential nutrients present in milk.

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