Answer / guest

In early days cooking was not known and man ate raw food. By
and by, as civilization grew, cooking also advanced and in
modern times most of man?s food is cooked and then eaten
except, fruits and nuts. Cooking serves 3-fold purpose. They
are :-
(1) it makes the food more attractive and appetizing, which
causes the digestive fluids to flow more attractive and
appetizing, which causes the digestive fluids to flow more
quickly into the food canal. An attractive dish, with a good
flavour makes one?s mouth water at its very sight and smell.
(2) cooking makes the food easily digestible. The starch in
the vegetables and cereals is enclosed in a covering of a
material knows as cellulose, which is not digestible and
hence should be broken through if the starch is to be
digested. Cooking breaks this covering and the starch is set
free. Similarly, in meat, there are certain fibrous parts
which are made soft by cooking and are rendered digestible.
(3) Cooking makes serves to kill the germs and parasites
that might have found place in the good. Cholera, typhoid,
etc. are caused by disease germs which fin their way into
the food canal along with water or milk. These germs get
killed when milk and water are boiled before they are taken

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