To aid in the selection of food,
therefore, it is extremely necessary to become familiar with the five
substances, constituents, or principles of which foods are made up;
namely, water, mineral matter, or ash, protein, fat, and carbohydrate. A
knowledge of these will help also in determining the cooking methods to
adopt, for this depends on the effect that heat has on the various
substances present in a food. Of course, so far as flavor is concerned,
it is possible for the experienced cook to prepare many dishes
successfully without knowing the effect of heat on the different food
constituents; but to cook intelligently, with that success which makes
for actual economy and digestibility, certain facts must be known
concerning the food principles and the effect of dry and moist heat
on foods.
12. Water.--Of the various constituents that are found in the human
body, water occurs in the largest quantity. As a food substance, it is
an extremely important feature of a person's diet. Its chief purpose is
to replenish the liquids of the body and to assist in the digestion of
food. Although nature provides considerable amounts of water in most
foods, large quantities must be taken in the diet as a beverage. In
fact, it is the need of the body for water that has led to the
development of numerous beverages.
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