Chapter II

RELATED LITERATURE AND STUDIES

present research. Studies exposed that some students determined the problems should

have encountered in cookery.

Pille stated (2014), stated that Cooking is the art or practice of preparing food

with the use of heat or cold for consumption. Cooking techniques and ingredients vary

widely across the world, reflecting unique environmental, economics, and cultural

traditions.

Jhon (2011), said cooking is the art and science of preparing food for eating by

the application of heat. The term also incudes the full range of culinary techniques

preparing raw and cooked foods for the table final dressing of meats, fish, and fowl,

cleaning and cutting fruits and vegetable, preparing salad garnishing dishes, decoration

desserts, and planning meals.

Another Study conducted by Dagasdas (2012), stated that the kitchen is probably

the most used room of the home. Unfortunately, kitchen’s tend to have the most

problems, and they could end up being a disaster, especially if you don’t know how to fix

them. The parents encountered a number of challenges in their attempts to prepare

healthy meals for their families, and issues related to executing cooking skills are

common.

The research study by Marovelli and Geoforum (2019), Food Sharing is intended

as a form of social action engaging citizen in cooking and eating together. As a matter of
fact, it is becoming increasing difficult to ignore the specific challenges when it comes to

encounter in global cities and food.

On early Study by Adams (2017), Some participants described growing in

confidence with cooking over the life course, which enabled them to develop their own

self-identity as a cook, and exercise autonomy. One participant commented that whilst in

the past she was always trying to imitate others, over time she established her own

signature dishes.

According to Pittman (2010), there are 25 common cooking mistake. 1. You don’t

taste as you go. The result of the flavors or textures of an otherwise excellent dish are out

of balance or unappealing. 2. You don’t read the entire recipe before you start cooking.

Result: Flavors are dull, entire steps or ingredients get left out. 3. You make unwise

substitutions in baking. Result: You wreck the underlying chemistry of the dish. 4. You

boil when you should simmer. Result: A hurried-up dish that’s cloudy, tough, or dry. 5.

You overheat chocolate. Result: Instead of having a smooth, creamy, luxurious

consistency, your chocolate is grainy, separated, or scorched. 6. You over-soften butter.

Result: Cookies spread too much or cakes are too dense. 7. You overheat low-fat milk

products. Result: The milk curdles or "breaks," yielding grainy mac and cheese, ice

cream, or pudding. 8. You don’t know your oven’s quirks and idiosyncrasies. Result:

Food cooks too fast, too slow, or unevenly. 9. You’re too casual about measuring

ingredients. Result: Dry, tough cakes, rubbery brownies and a host of other textural

mishaps. 10. You overcrowd the pan. Result: Soggy food that doesn’t brown.

11. You mishandle egg whites. Result: The whites won’t whip up. Or, overbeaten

or roughly handled, they produce flat cake layers or soufflés with no lift. 12. You turn the
food too often. Result: You interfere with the sear, food sticks, or you lose the breading.

13. You don’t get the pan hot enough before you add the food. Result: Food that sticks, scallops

with no sear, pale meats. 14. You slice meat with instead of against the grain. Result: Chewy

meat that could have been tender. 15. You underbake cakes and breads. Result: Cakes,

brownies, and breads turn out pallid and gummy. 16. You don’t use a meat thermometer.

Result: Your roast chicken, leg of lamb, or beef tenderloin turns out over- or undercooked. 17.

Meat gets no chance to rest after cooking. Result: Delicious juices vacate the meat and run all

over the cutting board, leaving steak or roast dry. 18. You try to rush the cooking of caramelized

onions. Result: You end up with sautéed onions, which are nice but a far cry from the melt-in-

your-mouth caramelized ideal. 19. You overwork lower-fat dough. Result: Cookies, scones,

piecrusts, and biscuits turn out tough. 20. You neglect the nuts you’re toasting. Result: Burned

nuts, with a sharp, bitter flavor. 21. You don’t shock vegetables when they’ve reached the

desired texture. Result: Mush. 22. You put all the salt in the marinade or breading. Result: Fish,

poultry, or meat that’s underseasoned. 23. You pop meat straight from the fridge into the oven

or onto the grill. Result: Food cooks unevenly: The outside is overdone, the inside rare or raw.

24. You don’t know when to abandon ship and start over. Result: You serve a disappointing

meal. And you know it’s disappointing! 25. You use inferior ingredients. Result: Sigh.

Punnoose (2017), said There are a lot of problems associated with cooking: You

are most probably using gas, which means you are playing with fire and there is a chance

that you will burn your fingers. In most cases, you will be slicing various vegetables to

cook. There is a probable chance you may cut your fingers. The ratio and proportions of

the various ingredients used in cooking a tea to a curry is not easy to figure out. It is

likely that you may screw up the ratios and render the dish inedible or in some cases

harmful. You can't multitask because only seconds vary from a properly cooked meal
from a disastrous one. If you are cooking for your partner, there is a high chance he/she

will leave you because of your cooking skills.

Stated by Kumar (2017), the main problem of cooking is that at the end of the

ritual and when you are happy that u have cooked delicious food and had that delicious

food till your throat and go into kitchen only to realise there are dishes that needs to be

washed, which is basically part of cooking at home.

According to Chakrabarty (2018), the basic challenge of any type of cooking is

managing the temperature time graph. How long you cook and at what temperature, how

much moisture to retain and how much you want your dish to be cooked, these are things

which differentiate a good cook from an average cook. Most average cooks will overdo a

preparation. Best cooks know exactly how much a dish needs to be done. Many a time,

achieving the perfectly underdone texture, letting a dish finish on it’s own heat, be it a

steak, a shrimp stir fry, or a simple poached egg, is the essence of good cooking.

According to Hinkle also added that (2018), their big challenges in learning to

cook is making a conscious effort to learn cooking basics, not just learning a few recipes.

There are techniques and basics that must be learned to be a good cook, and especially so

with baking. With baking, you need to know how to make bread and knead it properly.

You need to know how to cut fat into flour. You need to know how to cream sugar and

butter. You need to know when to chill a dough. Baking requires pretty precise

measurements of flour and leavening and you need to know when to use baking soda and

when not to.

to cook, which I can’t really understand. If you can read, you can cook. If you can

understand the basics, you build from there.

According to Chan (2013), Using too-high heat. The outside has a nice sear or is

cooked, but the inside is still raw. Using too-low heat. You've cooked it through, but the

outside doesn't have nice color or is soggy. Adding salt too early. Salt tends to draw

water out, so leaving salt to sit on meat, poultry and fish could leave the texture

somewhat dry. Not adding salt. Omit salt from mushrooms and tomatoes before sautéing

and they'll end up a soggy mess. Adding salt to water before cooking pasta and poaching

eggs gives them more flavor. I even salt the water before boiling frozen peas and they

taste great. Not tasting the food while cooking and before serving. Recipes provide exact

amounts of salt and pepper, but always taste to make sure the flavor is to your liking. Not

following baking recipes to the letter. While you can freehand most stovetop recipes, try

not to fudge measurements in baking too much. When making your own pastry crust,

pizza crust or any baked dessert, keeping correct proportions of ingredients is crucial to a

successful dish.
References

https://www.today.com/food/25-most-common-cooking-mistakes-2D80555789?

fbclid=IwAR11dv10uCn_TKDMXRkEBjA6Vm-MLT2nBL66E5K5LR-

iEwyXbFmh1priE-w

http://blog.chefsplate.com/10-common-cooking-problems/?fbclid=IwAR2FWdv0-

CUBLMVJdbYUtFWLplaIDYuREhLxdVgABACT8UC4SVX8kKWRy7E

https://www.quora.com/What-are-the-problems-of-cooking?

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sy4RKerDufFxkQGFIaXa2LAxuCgUbrjU

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iWoPe5VL6kjYibQWheKxJbQCOc9bM3c

https://www.quora.com/What-are-some-problems-involved-in-cooking?

fbclid=IwAR2xpvWQ_thNfLaw7g_R0tinOete4A6CrhBoFMHVbq8jrfXHRMUGx5Ra6

GY

https://www.quora.com/What-is-the-biggest-challenge-in-learning-to-cook

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Chan?ch=99&share=daae7c1a&srid=uOgYEq&fbclid=IwAR22kQqe-

DBU2lhbFr_ANjbZBZ7NMiE9bQmH6hmKqzyFKuSN4nIvvgF_00Q