cooking methods

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A simplified approach to methods of cooking for those pursuing a course related to food production

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cooking methods

  1. 1. COOKING METHODS murage Macharia M.M
  2. 2. COOKING METHODS <ul><li>Specific Objectives </li></ul><ul><li>By the end of this sub-module unit, the trainee should be able to: </li></ul><ul><ul><ul><li>explain factors to consider when selecting cooking methods </li></ul></ul></ul><ul><ul><ul><li>explain the preparation methods for food commodities </li></ul></ul></ul><ul><ul><ul><li>discuss the cooking methods of food items </li></ul></ul></ul><ul><ul><ul><li>describe how to present various dishes </li></ul></ul></ul><ul><ul><ul><li>Explain factors to consider when holding and storing different dishes. </li></ul></ul></ul>murage Macharia Mombasa Technical Training Institute M.M
  3. 3. Factors to consider when selecting cooking methods <ul><li>The type of food </li></ul><ul><li>Time available </li></ul><ul><li>Type of fuel </li></ul><ul><li>Equipment available </li></ul><ul><li>Personal taste and preference </li></ul><ul><li>Number of people to be catered for </li></ul><ul><li>Cost </li></ul><ul><li>Skill of personnel </li></ul><ul><li>Culture and religion </li></ul><ul><li>Desired effect </li></ul><ul><li>Dietary needs </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  4. 4. The preparation methods for food commodities <ul><li>Straining </li></ul><ul><li>Sieving </li></ul><ul><li>Chopping </li></ul><ul><li>Slicing </li></ul><ul><li>Shredding </li></ul><ul><li>Dicing </li></ul><ul><li>Blanching </li></ul><ul><li>Grating </li></ul><ul><li>Freezing </li></ul><ul><li>Chilling/cooling </li></ul><ul><li>Chopping </li></ul><ul><li>Cutting </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  5. 5. Cooking methods of food items <ul><li>Cooking methods fall under 2 main categories </li></ul><ul><ul><ul><ul><ul><li>Moist heat </li></ul></ul></ul></ul></ul><ul><li>They include boiling, steaming, stewing, frying and poaching </li></ul><ul><ul><ul><ul><ul><li>Dry heat methods </li></ul></ul></ul></ul></ul><ul><li>They include baking and roasting, microwave cooking, grilling etc </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  6. 6. Moist Heating <ul><li>i) Boiling </li></ul><ul><li>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. </li></ul><ul><li>ii) Stewing </li></ul><ul><li>This is cooking food in a small measured amount of liquid that is allowed to simmer. </li></ul><ul><li>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. </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  7. 7. Cont… <ul><li>iii) Steaming </li></ul><ul><li>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. </li></ul><ul><li>The methods of steaming include:- </li></ul><ul><ul><ul><li>Plate method </li></ul></ul></ul><ul><ul><ul><li>Bowl steaming method </li></ul></ul></ul><ul><ul><ul><li>Using steamer </li></ul></ul></ul><ul><ul><ul><li>Using colander </li></ul></ul></ul><ul><li>Plate Method procedure </li></ul><ul><li>Food 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. </li></ul><ul><li>iv) Poaching </li></ul><ul><li>It is similar to boiling but the temperature is kept below 100°c </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  8. 8. Cont… <ul><li>v) Frying </li></ul><ul><li>Frying is cooking food in hot fat or oil in a pan </li></ul><ul><li>There are three methods of frying </li></ul><ul><ul><ul><li>Shallow fat frying </li></ul></ul></ul><ul><ul><ul><li>Deep fat frying </li></ul></ul></ul><ul><ul><ul><li>Dry fat frying </li></ul></ul></ul>murage Macharia Mombasa Technical Training Institute M.M
  9. 9. Cont… <ul><li>Shallow-fat frying </li></ul>murage Macharia Mombasa Technical Training Institute <ul><ul><li>This is cooking food to a frying pan into which some fat has been added. </li></ul></ul><ul><li>It is a suitable method for cooking eggs, sausages, thin slices of meat, fish and pancakes </li></ul>M.M
  10. 10. Cont… <ul><li>Deep-fat frying </li></ul><ul><li>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 </li></ul><ul><li>Dry-fat frying </li></ul><ul><li>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. </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  11. 11. Dry heat method of cooking <ul><li>i) Baking </li></ul><ul><li>In this method of cooking hot dry air is used. It is usually done in an oven. </li></ul><ul><li>It is suitable for foods that have enough moisture such as potatoes and flour mixture for cakes, scones and bread </li></ul><ul><li>ii) Roasting </li></ul><ul><li>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. </li></ul><ul><li>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 </li></ul>murage Macharia Mombasa Technical Training Institute <ul><li>Electric Baking oven </li></ul><ul><li>Used to bake </li></ul><ul><ul><li>Cakes </li></ul></ul><ul><li>Pizza etc. </li></ul>M.M
  12. 12. Cont… <ul><li>iii) Grilling </li></ul><ul><li>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. </li></ul>murage Macharia Mombasa Technical Training Institute Charcoal Grill M.M
  13. 13. Cont… <ul><li>iv) Microwave cooking </li></ul><ul><li>Food cooked by convectional methods use heat transfer by convection, conduction and radiation but microwave ovens operate by a different mechanism </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  14. 14. How to present various dishes <ul><li>Consider the following factors:- </li></ul><ul><li>The type of food </li></ul><ul><li>Style of service </li></ul><ul><li>Temperature of food </li></ul><ul><li>Service equipment </li></ul><ul><li>Garnishing </li></ul><ul><li>Recommended portions </li></ul><ul><li>Number of courses </li></ul><ul><li>Occasion </li></ul><ul><li>Type of establishment </li></ul><ul><li>Skill of personnel </li></ul>murage Macharia Mombasa Technical Training Institute M.M
  15. 15. Factors to consider when holding and storing different dishes. <ul><li>Quantity </li></ul><ul><li>Packing material and equipment </li></ul><ul><li>Temperature </li></ul><ul><li>Shelf life </li></ul><ul><li>Storage area </li></ul>murage Macharia Mombasa Technical Training Institute M.M

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