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