ABSTRACT
The use of microwave ovens and pressure cookers is intended to speed up cooking, but cookers designed to slow down the cooking process have been introduced. Cooking improves the flavor of the food, for instance, the flavor of uncooked flour or sour apples is not very pleasant, but when the flour has been converted into bread and the apples stewed with sugar, their flavor is much improved. The increase in pressure raises the temperature at which water boils, so the cooking temperature is increased and the cooking time is reduced. The objectives of the cooking process are to reduce the moisture content of the product mixture, to melt, to solubilize, to caramelize, if necessary, and to invert. Cooking containers must be suitable for the material to be cooked, should minimize handling, and should permit suitable load size for workers to lift.
