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Cooking home or commercial cooking

 Cooking home or commercial cooking





Home cooking was usually a process that was performed inconsistently at home or around a common oven, and in which all family members could participate, although women bear the primary responsibility in many


 Cultures. Often cooking is done outside the home, for example in restaurants or schools. Bakeries were one of the oldest forms of cooking outside the home, and bakeries in the past often offered cookware for their customers as an additional service. Nowadays factory food preparation is common, as many prepackaged foods are prepared and cooked in restaurants and chefs at home. The nutritional value has been found to include more commercially

 prepared foods as household foods. Main meals tend to be healthier with fewer calories, and less saturated fat, cholesterol, and sodium on a per calorie basis while providing more fiber, calcium, and iron. The ingredients are also obtained from direct sources, so there is control over originality, taste and nutritional value. The superior nutritional quality of home cooking can play a role in preventing chronic diseases. Cohort studies that track elderly people over 10 years old show that adults who cook their own meals have a significantly lower death rate, even when controlling for confusing variables



 Home cooking is associated with relaxed food, and some commercially produced foods and restaurant meals are served through advertisements or packaging as home-cooked, regardless of their actual origin. This trend started in the 1920s and is attributed to people in urban areas of the United States who want family food even though their schedules and smaller kitchens have made cooking more difficult.

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