cooking of food
TRANSCRIPT
Module one
COOKING OF FOOD
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By CYRILLE DJEUMO
Trainer in HHS
Module Mind Grabber
Laughter is brightest, where food is best..
2
Objectives
1.To understand the method of cooking
2.To see the advantages and disadvantages of this
systems.
2
Reason for Cooking Food 2
•Digestion
•Appetizing
•Sterilize
•Easier to keep
Effect of heat 2
Protein Starch Sugar Cellulose Fats
Coagulate
e.g eggs
Soluble form
e.g rice
Dissolve
e.g tea
Softens
e.g Vegetable
Decomposition
e.g pig fat
Method of cooking 2
Method of cooking 2
COOKING
MOIST HEAT DRY HEAT
FRYING
STEWING
BOILING
STEAMING
ROASTING
GRILLING
BAKING
FRYING 2
IT is cooking in hot oil, it is very quick but
need a lot of attention
Pan
Shallow
SauteingDeep / wet
General rules for frying 2
• Use clean oil
• Heat oil before putting food
• Correct oil heating is when a light blue haze
• Fry only small quantity at a time
• Dry meat food before frying
• Coat meat food if possible
• Avoid frequent turning
• Re – heat oil and bring back
• Drain the freid food after
• Fried food should be serve hot as the ordour may
evaporate.
• Let it cool before covering
Fats and oils suitable for frying 2
• Vegetable oil plus onion or peel of orange to improve
flavor
• Lard melted fat of pig and palm oil need to be heated
well before used the food then will not be gresy
• Butter to fry eggs
Stewing
Cooking food slowing for long time in a little liquid,
well covered
Importance
Keep hard food tender
Meat tissue become soft
Protein coagulates without over hardening
Rules
Cut food in small pieces
Cover the pot to avoid loss of flavor
Never bring it to boiling point
Use just enough liquid to last throughout the cooking
2
Boiling
Cooking food in water e.g boiling plantain
Reasons for boiling
• Soften food
• Extract nutrient
• Preserve nutrient.
2
Steaming 2
Cooking where no water tourches the food, wrapped and placed
Rules
Water should be boiling
Pan with fitting lid
Roasting and Griling
Cooking food in an open pot over a glowing fire e.g
On a grid over smokeless cinders or charcoal
Hot sand
Little oil in a pot
It can be under, infront or over an open smokeless
fire
2
Baking
Cooking with heat in an enclosed space, usually
ovencorrect temperature
Bake alot to save fuel
Rules
Heat the oven well
Plan to bake many at once
Allow hot air to circulate
Avoid food with moisture such as meat
Bake together food that take the same time to cook
Avoid inrushof cold air
2
Pressure cooking
Rapidly gaining flavour in the average home
Most of the valuable nutrient are retained
Time management
Less fuel
Uses steam above boiling point
Heavy aluminiun pans with tight fitting lids
There is very little water
Instruction on how to use is supply with
2
