Method of Cooking Food — Chapter Summary
NIOS · Class 10 · Home Science
Summary of Method of Cooking Food for NIOS Class 10 Home Science. Part of the NIOS Class 10 Home Science syllabus.
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Overview
Cooking food improves digestibility, taste, appearance, texture, flavour, and safety. It also adds variety to meals and helps food keep longer. The chapter classifies cooking methods into moist heat, dry heat, frying in oil or ghee, and other methods such as microwave cooking and solar cooking. It a
Key Concepts
Cooking makes food soft
Cooking makes food soft, easy to chew and digest, improves colour, texture, flavour, and taste, increases variety, helps food stay longer, and makes f
Boiling is a moist heat method
Boiling is a moist heat method in which food is cooked in an adequate quantity of water. Potatoes, eggs, rice, vegetables, cereals, and pulses are com
Stewing is cooking food in
Stewing is cooking food in a small quantity of water kept below boiling point for a long time. The food and liquid are served together.
Steaming cooks food with heat from
Steaming cooks food with heat from water vapours. A steamer uses two pans and a tight lid, and the steam passes through holes to cook the food.
Pressure cooking uses steam trapped under
Pressure cooking uses steam trapped under pressure in a special utensil made of steel or aluminium mixture. The trapped steam raises temperature above
Learning Objectives
- Explain why food is cooked
- Classify methods of cooking food
- Describe the process of each method of cooking
- Explain the effect of cooking on nutrients
- Identify cooking practices that preserve nutritive value
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Sources & Official References
Content is aligned to the official syllabus. Refer to the board website for the latest curriculum.
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