need partial or complete sterilization for safety. They must be
completely sterilized if the germs that produce fermentation or
putrefaction and thereby spoil food would be destroyed. This is done
when fruits and vegetables are canned for keeping. Foods that are
exposed to dust, flies, and improper handling should be thoroughly
cooked in order to destroy any pathogenic germs that might be present.
By such germs are meant disease-bearing germs. They differ from germs
that produce fermentation and putrefaction, or spoiling, and that must
in general be considered as a help, for these play an important part in
the raising of bread and the preparation of various foods, as is pointed
out later.

5. Cooking develops flavor in many foods. In the case of some
vegetables, the flavoring substance is given off in the air by certain
methods of cooking and a better flavor is thereby developed.

* * * * *

METHODS OF COOKING

COOKING PROCESSES

26. Food is cooked by the application of heat, which may be either moist
or dry. While it is true that the art of cooking includes the
preparation of material that is served or eaten raw, cooking itself is
impossible without heat; indeed, the part of cooking that requires the
most skill and experience is that in which heat is involved. Explicit
directions for carrying on the various cooking processes depend on the
kind of stove, the cooking utensils, and even the atmospheric
conditions. In truth, the results of some processes depend so much on