1) Cooking increases palatability. Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating an appetite.
2) Cooking helps to provide a balanced meal. The different ingredients combined together in one dish make it easier to provide a balanced meal.
3) Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when stored properly. Some of the disease producing germs is killed by cooking. They are killed because of high temperature during the cooking process. A temperature of 600°C applied over 30 or more minutes, kills most of the pathogenic germs.
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Answer:
AIMS AND OBJECTIVES OF COOKING FOOD
1) Cooking increases palatability. Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating an appetite.
2) Cooking helps to provide a balanced meal. The different ingredients combined together in one dish make it easier to provide a balanced meal.
3) Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when stored properly. Some of the disease producing germs is killed by cooking. They are killed because of high temperature during the cooking process. A temperature of 600°C applied over 30 or more minutes, kills most of the pathogenic germs.
Explanation:
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