Cooked, boiled, raw food and roasted food annamaria labbate 2 c s.u

Cooked, boiled, raw food and roasted food annamaria labbate 2 c s.u

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  THE FOOD
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  BOILED FOOD When itcomes to pleasing the palate, nothing beats the sugar and salt. Add to that, long hours of incessant work - mixing and milling and baking and frying - and what you have is a delicious dish for a treat. This food, however, can not very high rate when evaluated according to the factors of time and health. E 'in this context that the benefits of eating boiled become more noticeable. For a layman and a food enthusiast, there are many more advantages of boiled food than you could ever expect. Boiled food is the latest craze among those who are always on the run and are aware of their health. From the taste and nutritional value for the ease of cooking, the benefits of eating boiled are scattered in a wide range of parameters. Some of these benefits of the food boiled are explained below. One of the most important advantages of boiled food is that these food products are free from any micro-organisms that can enter our bodies and make immense damage to our digestive system. Boiling being a slow process of cooking food at high temperature sterilizes and kills all microbes and germs in food. Another advantage of boiled food is the preservation of original flavors. Food items that are boiled have their taste intact and can be enjoyed to the fullest. Their flavor is not hampered by frying or grilling. In addition, some foods taste better when boiled. Kale, mustard and turnip greens have a rich and distinct flavor that is ruined by other cooking methods. Boiled cabbage and bitter vegetables taste great too. Thus, keeping the original flavor characteristics intact among the top benefits of eating boiled.
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  One of themain advantages of cooked food is the ease and simplicity with which it can be prepared. Boiled foods do not require long cooking time and dress fancy. In addition, one is always free to tend to other tasks while the food is always boiled. From multi tasking super moms to busy office executives always running with the clock, in fact there are many advantages of boiled food. Among the many important benefits of boiled food, we can not ignore the factor digestibility. Boiling makes food products such as poultry and meat more digestible. The fat content in food getting easily dissolved in boiling water, making healthy food and digestible. In addition to these traditional advantages of cooked foods, it should also be noted that cooked foods can be prepared in bulk and therefore, this method of cooking is ideal for cooking a large scale.
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  COOKED FOOD Cooking isthe art or practice of preparing food with the use of heat or cold for consumption. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training. Cooking can also occur through chemical reactions without the presence of heat. Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture, commerce and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation. HISTORY OF COOKED FOOD There is no clear archaeological evidence when food was first cooked. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. Other researchers believe that cooking was invented as recently as 40,000 or 10,000 years ago. Evidence of fire is inconclusive, as wildfires started by lightning-strikes are still common in East Africa and other wild areas, and it is difficult to determine when fire was first used for cooking, as opposed to just being used for warmth or for keeping predators away.
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  INGREDIENTS OF COOKEDFOOD Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits. Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules. -Carbohydrates Carbohydrates include the common sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (from the digestion of table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, and potato. The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
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  Carbohydrates include thecommon sugar, sucrose (table sugar), a disaccharide, and such simple sugars as glucose (from the digestion of table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, and potato. The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique. An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. -Fats Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying or sautéing.
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  -Proteins Edible animal material,including muscle, offal, milk, eggs and egg whites, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. Any of these may be sources of essential amino acids. When proteins are heated they become denatured (unfolded) and change texture. In many cases, this causes the structure of the material to become softer or more friable – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue. -Vitamins and minerals Vitamins are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from external sources. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking.
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  -Water Cooking often involveswater, frequently present in other liquids, which is both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making. EFFECTS OF NUTRITIONAL CONTENT OF FOOD Proponents of Raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that the cooking of vegetables and fruit containing vitamin C both elutes the vitamin into the cooking water and degrades the vitamin through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. However, research using an artificial gut has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables. German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients. Sulforaphane, which may be found in vegetables such as broccoli, has been shown to be protective against prostate cancer, however, much of it is destroyed when the vegetable is boiled .
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  RAW FOOD Raw FoodAmerica comes a new fad food is all the rage among celebrities from the world of entertainment, Raw Food: raw power, untouched, raw. Raw food or feeding raw food, for many may be just one of the many fads that periodically come from the United States, but also realize that our current way of eating is the result of cultural conditioning and economic, can help us to break free from pre-judgment, to discover that perhaps the Food raw food is a food model more in tune with our physiology. The raw food can be of interest to people with health problems, even for healthy people who want to improve their physical condition, they want to do prevention, wanting to get the most out of their body and live not only longer, but also in better health conditions, such as the mythical people of Hunza who lives to 80 years of age with the strength and energy of a thirty year old. Feeding raw food is a feed alive, is the true anti-aging dietary pattern. Small considerations can help us to understand why the Raw food is the dietary pattern that is more in tune with the functioning of the physiology of the human body. In all animal species (non-domestic), food choices are governed solely by instinct and by the availability of the habitat where they live, there is a definite relationship between the constitution of an animal (external physical characteristics, structure of the tract) and the food that his species belonging considers "normal" this is the most suitable food to meet their nutritional needs and psychological.
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  Most people, identifythe food that they are accustomed to consume each day as the one best suited to our species, regardless of the beliefs and policies that underpin these food choices. We are accustomed to consider cooked food as the most important dish of our meal, and raw food (fruits and vegetables) as a side dish or snack, as something secondary, although in recent years many diets give much importance to increase the consumption of raw fruits and vegetables. The reason why the raw food is simple, the power of man in reality, like that of all other animal species, is born raw; fire as a tool for the manipulation of food is a very recent innovation. he use of fire in the kitchen makes the food softer and more palatable (by inhibiting the receptors in satiety), but it alters the structure, coagulates the proteins, destroys the enzyme content, destroys the micronutrients (vitamins, etc. auxoni. ) often becoming more than a nutrient, a ballast for the entire body. On land, the only species who eat cooked foods are: humans and pets, it can be seen that the change in eating habits of domestic animals brought as a direct consequence, the increase in the number of veterinarians. Life is born raw, all biological processes take place within certain limits to temperature, by which cells and tissues carry out their vital activities. Before the use of fire, the man took from the raw food and life went so directly from the food to the man, as in all other animals. The fire with its seductions, has generated a fracture, a separation between nature (with all its biochemical processes and active) and man the fire cooking the food, it really kills the life of the food.
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  ROASTED FOOD Roasting isa cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.[1] Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook - the resulting meat is tender. Also, meats and vegetables prepared in this way are described as "roasted", roasted chicken or roasted squash. -Meats Most meat roasts are large cuts of meat. Many roasts are tied with string prior to roasting, often using the reef knot or the packer's knot. Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking. Prior to roasting in an oven, meat is generally "browned" by brief exposure to high temperature. This imparts a traditional flavor and color to the roast. Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaning that the center of the roast is still red. Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Although there is a growing fashion in some restaurants to serve "rose pork", temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease.
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  -Vegetables Some vegetables, suchas potatoes, zucchini, pumpkin, turnips, parsnips, cauliflower, asparagus, squash, and peppers lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter.