| Cooking refers specially to the preparation of food | | | | from the "fat" group as this is linked to the |
| following recipes by subjecting edible materials to the | | | | development bof obesity and heart disease. Vitamins |
| action of heat. But cooking involves much more. | | | | and minerals are trace elements that are found in |
| Cooking of food is a science as well as an art and it | | | | varying quantities in the various food substances. |
| depends for its success on known and established | | | | More recently, healthy eating advisors advocate the |
| principles. | | | | minimum daily consumption of two pieces of fruit and |
| In its full sense, cooking means not only the ability to | | | | two portions of vegetables. This is to ensure the intake |
| follow recipes, thereby producing a successfully | | | | of fiber is adequate for the regulation of bowel |
| cooked dish, but also the ability to select materials, a | | | | movements. |
| knowledge of the ways in which to prepare them, an | | | | Couscous is traditionally steamed and fluffed to |
| understanding of their value for the persons for whom | | | | separate the granules. Boiling and stirring can reduce |
| they are prepared and ingenuity in serving foods | | | | quick-cooking couscous to a sticky, starchy mush. Like |
| attractively and in making the best use of food that | | | | pasta, couscous does not have much of a flavor itself. |
| may be left over from the previous meals, so that | | | | Thus couscous dishes are made with flavored stocks, |
| there will be practically no waste. | | | | herbs, and spices, with vegetables, dried fruits, nuts, and |
| A factor that should not be disregarded in the problem | | | | or meat added or used as a topping. |
| of food is waste. We should understand the distinction | | | | Most packaged couscous is considered the instant |
| between waste and refuse. These terms are thought | | | | variety and will cook very quickly off the stove by |
| by some to mean the same thing and are often | | | | absorbing a boiling liquid. However, authentic couscous |
| confused, but there is a decided difference between | | | | (roughly-ground hard durum wheat) will require |
| them. Waste, as applied to food and cooking, is | | | | significantly more time and a good steaming vessel |
| something that could be used but is not, whereas | | | | called a couscoussiére. |
| refuse is something that is rejected because it is unfit | | | | Our forefathers dried meats and seafood into jerky as |
| for use. For example, the fat of meat, which is often | | | | a matter of necessity, to preserve the food for long |
| eaten, is waste if it is thrown away, but potato parings, | | | | periods without refrigeration. Nowadays, we consider |
| which are not suitable for cooking, are refuse. | | | | jerky as a convenience food, perfect for hikers, |
| The base of the pyramid is the "carbohydrate" | | | | campers, or just an easy, non-messy snack. |
| component. Thus rice, pasta and cereal products | | | | Commercial jerky products come in many flavors with |
| should make up the bulk of our food intake. The next | | | | any number of preservatives. |
| tier consists of "protein" products like meat, seafood | | | | Homemade jerky is easy to make. It can be made |
| and soy. Proteins should comprise a proportionately | | | | from a variety of meats (wild and domestic), poultry |
| smaller component of our diets than the | | | | and even seafood. By making your own jerky, you not |
| carbohydrates. The smallest contribution should be | | | | only control the ingredients, you also save money. |