cooking methods

murage Macharia

COOKING METHODS

murage MachariaMombasa Technical Training Institute

COOKING METHODS

Specific Objectives

By the end of this sub-module unit, the trainee should be able to:

explain factors to consider when selecting cooking methods

explain the preparation methods for food commodities discuss the cooking methods of food items describe how to present various dishes Explain factors to consider when holding and storing

different dishes.


Factors to consider when selecting cooking methods The type of food Time available Type of fuel Equipment available Personal taste and preference Number of people to be catered for Cost Skill of personnel Culture and religion Desired effect Dietary needs


The preparation methods for food commodities Straining Sieving Chopping Slicing Shredding Dicing Blanching Grating Freezing Chilling/cooling Chopping Cutting


Cooking methods of food items

Cooking methods fall under 2 main categories

Moist heat They include boiling, steaming, stewing,

frying and poaching Dry heat methods

They include baking and roasting, microwave cooking, grilling etc


Moist Heatingi) Boiling This is cooking food completely covered with

water, heated to boiling point (100°c) and then left to simmer in a cooking pot with a well fitting lid. The method is suitable for foods like meats, arrow roots, yams, potatoes, maize and beans.

ii) Stewing This is cooking food in a small measured amount

of liquid that is allowed to simmer.It is a long slow method of cooking tough hard foods e.g. beef, poultry, vegetables. It is also used for soft foods such as fruits. The aim is to give food enough time to soften and to retain nutrients and flavour.


Cont…iii) Steaming

This is cooking food using steam for steam from boiling water. The steam does not come into direct contact with the food, it comes into contact with the container holding the food. It is a suitable method for cooking fish fillet and cake mixture pudding, spinach.

The methods of steaming include:- Plate method Bowl steaming method Using steamer Using colander

Plate Method procedureFood in the covered plate is placed over a boiling cooking pan root tubers like yams, arrow roots, potatoes can be cooked in the pan at the same time to economize fuel.

iv) Poaching It is similar to boiling but the temperature is kept below 100°c


Cont…

v) Frying Frying is cooking food in hot fat or oil in a

pan

There are three methods of frying Shallow fat frying Deep fat frying Dry fat frying


Cont…

Shallow-fat frying

•This is cooking food to a frying pan into which some fat has been added.

•It is a suitable method for cooking eggs, sausages, thin slices of meat, fish and pancakes


Cont…

Deep-fat frying Food is cooked in hot oil which completely covers

the food. A deep fat fryer or a strong deep pan, a frying basket and a draining spoon are required for the process. It is a suitable method for cooking potato chips, mandazi and samosas

Dry-fat frying This is cooking food in its own fat in a shallow pan

or cooking in a lightly greased pan. The fat or oil used to cook comes from the food being cooked. It is used for cooking bacon and cuts of pork.


Dry heat method of cooking

i) Baking In this method of cooking hot dry air is used. It is usually done

in an oven. It is suitable for foods that have enough moisture such as

potatoes and flour mixture for cakes, scones and bread

ii) Roasting It is a process of cooking food over a fire such as glowing

charcoal. It is suitable for cooking maize, sweet potatoes, yams, arrow roots and fish.

Another way of roasting is cooking food in a heated oven or while it is rotating on a spit. In both cases fat is used to boost the food. It is a suitable method for cooking meat

Electric Baking ovenUsed to bake

CakesPizza etc.


Cont…

iii) Grilling Foods cooked by grilling are placed over or under the direct heat

source and re cooked by radiation. If the food is fairly thick, then only the surface is cooked by radiation and further cooking takes place by condition. Charcoal Grill


Cont…iv) Microwave cooking Food cooked by convectional methods use heat transfer by

convection, conduction and radiation but microwave ovens operate by a different mechanism


How to present various dishes

Consider the following factors:- The type of food Style of service Temperature of food Service equipment Garnishing Recommended portions Number of courses Occasion Type of establishment Skill of personnel


Factors to consider when holding and storing different dishes.

Quantity Packing material and equipment Temperature Shelf life Storage area

cooking methods

Education

microwave cooking food

process of cooking food

cooking methods of food

fat frying food

cooking maize

cooking eggs

cooking bacon

food commodities