Page 44 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 44
Sandwich Management
bind all the ingredients and coagulates during baking to give the dough its
shape (Levstek and Grum 2002).
Fruit and vegetables are eaten mostly raw. Vitamins, minerals, fruit ac-
ids and aromatic substances enrich cooked food that do not have a lot of
those substances. Beside lettuce there are other delicious salads, with grat-
ed carrot or celery for example. We add a little salt and enrich the taste
with chopped chives, celery, garlic, onion and various aromatic herbs. In
some vegetable dishes we can also add nuts or sprouts. Because of the ten-
derness, raw food needs to be chewed more which is good for the teeth and
secretion of the salivary glands. Due to all the aromatic substances, diges-
tive organs start to secrete more digestive juices creating good conditions
for the digestion of food. Raw food has a higher volume than the same
quantity of cooked food. For preparation of raw food we have to use ripe
44 fruit and fresh vegetables (Levstek and Grum 2002). Most diseases origi-
nate from the human diet or from the individual humans. With a healthy
diet we protect our health and at the same time prevent the risk factors
for chronic non-communicable diseases and for diseases themselves. In
Slovenia, we do not eat enough complex carbohydrates, fruit, vegetables
and fibre. It is important to eat regular small meals – every morning, mid-
day, evening and at least two snacks in between meals (Bojnec and Gričar
2014). For all of these we need healthy and safe local food related to Sand-
wich Management in chapter six.
Heat Treatment of Food
When heating food, processing or cooking we count all those thermal me-
chanic-physical processes that make food edible. Heat causes various chem-
ical and physical changes, cooked food is easier to digest than raw and some
of it becomes edible once cooked. Heat loosens the indigestible fibre and
makes better use of many nutrients. During cooking the food develops new
fragrances and some extractive substances, e.g. in beef broth. Muscle fibres
and connective tissue in meat softens. Heat destroys harmful germs and
parasites and also some of the heat-sensitive vitamins and minerals. Foods
can be cooked in many ways – in water, in water below the boiling point,
in a water bath, using steam or pressure. In the latter, the provider of the
heat is water or water vapour. Water eliminates different soluble substanc-
es, such as: vitamins, minerals, acids and fragrances. The higher the water
contents, the stronger the secretion. Therefore, this method of cooking is
not recommended for fruit and vegetables because they contain a lot of vi-
tamins and minerals. Heating increases the secretion, however, it can also
be reduced by putting food in boiling water. We can also add salt and sug-
bind all the ingredients and coagulates during baking to give the dough its
shape (Levstek and Grum 2002).
Fruit and vegetables are eaten mostly raw. Vitamins, minerals, fruit ac-
ids and aromatic substances enrich cooked food that do not have a lot of
those substances. Beside lettuce there are other delicious salads, with grat-
ed carrot or celery for example. We add a little salt and enrich the taste
with chopped chives, celery, garlic, onion and various aromatic herbs. In
some vegetable dishes we can also add nuts or sprouts. Because of the ten-
derness, raw food needs to be chewed more which is good for the teeth and
secretion of the salivary glands. Due to all the aromatic substances, diges-
tive organs start to secrete more digestive juices creating good conditions
for the digestion of food. Raw food has a higher volume than the same
quantity of cooked food. For preparation of raw food we have to use ripe
44 fruit and fresh vegetables (Levstek and Grum 2002). Most diseases origi-
nate from the human diet or from the individual humans. With a healthy
diet we protect our health and at the same time prevent the risk factors
for chronic non-communicable diseases and for diseases themselves. In
Slovenia, we do not eat enough complex carbohydrates, fruit, vegetables
and fibre. It is important to eat regular small meals – every morning, mid-
day, evening and at least two snacks in between meals (Bojnec and Gričar
2014). For all of these we need healthy and safe local food related to Sand-
wich Management in chapter six.
Heat Treatment of Food
When heating food, processing or cooking we count all those thermal me-
chanic-physical processes that make food edible. Heat causes various chem-
ical and physical changes, cooked food is easier to digest than raw and some
of it becomes edible once cooked. Heat loosens the indigestible fibre and
makes better use of many nutrients. During cooking the food develops new
fragrances and some extractive substances, e.g. in beef broth. Muscle fibres
and connective tissue in meat softens. Heat destroys harmful germs and
parasites and also some of the heat-sensitive vitamins and minerals. Foods
can be cooked in many ways – in water, in water below the boiling point,
in a water bath, using steam or pressure. In the latter, the provider of the
heat is water or water vapour. Water eliminates different soluble substanc-
es, such as: vitamins, minerals, acids and fragrances. The higher the water
contents, the stronger the secretion. Therefore, this method of cooking is
not recommended for fruit and vegetables because they contain a lot of vi-
tamins and minerals. Heating increases the secretion, however, it can also
be reduced by putting food in boiling water. We can also add salt and sug-
