Cooking techniques and ingredients vary widely across the world from grilling food over an open fire to using electricity and baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual chef possesses. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. It may have started around two million years ago, though archaeological evidence traces it no more than one million years earlier.
Cooking food follows a pattern which commences with the purchasing and selection of materials, their handling, processing and the ultimate presentation of dishes. There are many methods of cooking, most of which have been known since time immemorial. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is microwaving.
Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Cooking is an essential life skill that can be learnt at any stage of life. When recipes are put together, the kitchen is a laboratory involving air, water, fire and the earth.
At OAKLEY, it is our endeavour to make students learn all life skills and hence, we have a Cookery Club as part of our extra-curricular activities. The OAKLEY Cookery Club is in session every Saturday and the members — our little chefs —are baptised into the world of cooking as we teach them the basic culinary etiquettes. They are familiarised with various culinary tools and appliances as also the distinct styles of cooking.
It is also emphasised that cooking prevents many food-borne illnesses that would otherwise occur if the food is eaten raw. When heat is used in the preparation of food, it kills or inactivates harmful organisms, such as bacteria and viruses, as well as various parasites, such as tapeworms and Toxoplasma gondii. Food poisoning and other illnesses from uncooked or poorly prepared food may be caused by bacteria which get killed as the food is cooked. The sterilising effect of cooking depends on temperature, cooking time, and technique used. Cooking increases the digestibility of many foods which are inedible or poisonous when raw.
Cooking is an exacting and time consuming art and it was made evident to students that those who cook at home; be it mothers, grandmothers, or servants, do not have an easy task. Students appreciate the effort their mothers put in to feed them on a daily basis and their admiration will be obviously visible.
The Cookery Club is a vivid platform where members not only learn the art of cooking but also realise the enormity of task that their mothers have at home and hence learn to value and love them more than ever before.