cooking of food

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..

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Objectives

1.To understand the method of cooking

2.To see the advantages and disadvantages of this

systems.

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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

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Boiling

Cooking food in water e.g boiling plantain

Reasons for boiling

• Soften food

• Extract nutrient

• Preserve nutrient.

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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

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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

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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

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Contact

DJEUMO EUGENE CYRILLE

HHS TRAINER

676342030

djeumo1991@gmail.com

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