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Meal Planning and Preparation 2 for all ppt

The document outlines essential factors to consider in food preparation and methods of cooking. It discusses physical and chemical changes that occur during cooking processes, the reasons for cooking, and various cooking methods including moist, dry, frying, and microwave techniques. Additionally, it covers the advantages and disadvantages of each cooking method while emphasizing the importance of nutrition, ingredient availability, and desired outcomes in meal planning.

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FOOD PREPARATION FOOD PREPARATION
FACTORS TO BE CONSIDERED WHEN FACTORS TO BE CONSIDERED WHEN PLANNING A MEAL PLANNING A MEAL • Nutrition- balanced meal. Nutrition- balanced meal. • Follow healthy eating Follow healthy eating guidelines. guidelines. • Requirements of age-group Requirements of age-group being served. being served. • Special diets e.g. coeliac. Special diets e.g. coeliac. • Variety- tastes, colour, Variety- tastes, colour, texture, cooking methods texture, cooking methods. . • Time available. Time available. • Knowledge & skill. Knowledge & skill. • Budget. Budget. • Availability of ingredients. Availability of ingredients. • Availability of equipment. Availability of equipment.
CHANGES THAT HAPPEN DURING CHANGES THAT HAPPEN DURING FOOD PREPARATION FOOD PREPARATION Physical Changes Physical Changes  Increase in size e.g. soaking Increase in size e.g. soaking dried food. dried food.  Thickening e.g. whipping Thickening e.g. whipping cream. cream.  Loss of nutritive value e.g. Loss of nutritive value e.g. water - soluble vitamins water - soluble vitamins dissolve into water. dissolve into water.  Tenderising e.g. meat is Tenderising e.g. meat is tenderised by beating, tenderised by beating, mincing. mincing. Chemical changes Chemical changes  Colour change e.g. enzymatic Colour change e.g. enzymatic browning. browning.  Nutrient loss e.g. enzyme Nutrient loss e.g. enzyme oxidase destroys vitamin C. oxidase destroys vitamin C.  Tenderising e.g. proteolytic Tenderising e.g. proteolytic enzymes tenderise meat enzymes tenderise meat fibres. fibres.  Increase in size e.g. yeast Increase in size e.g. yeast dough expands as enzymes dough expands as enzymes make CO make CO2 2 . .
CHANGES THAT HAPPEN DURING CHANGES THAT HAPPEN DURING COOKING OF FOOD COOKING OF FOOD Physical Changes Physical Changes  Texture changes e.g. cell walls Texture changes e.g. cell walls soften in vegetables. soften in vegetables.  Bacteria killed. Bacteria killed.  Nutrient loss e.g. vitamins & Nutrient loss e.g. vitamins & minerals dissolve into cooking minerals dissolve into cooking liquid. liquid.  Food solidifies e.g. egg protein Food solidifies e.g. egg protein coagulates. coagulates.  Food thickens e.g. Food thickens e.g. gelatinisation of starch. gelatinisation of starch.  Shrinkage - protein coagulates Shrinkage - protein coagulates & shrinks e.g. meat. & shrinks e.g. meat. Chemical Changes Chemical Changes  Maillard reaction – when amino Maillard reaction – when amino acids & carbohydrates are acids & carbohydrates are heated together, the food turns heated together, the food turns brown. brown.  Caramelisation - sugar heated Caramelisation - sugar heated above dissolving point turns above dissolving point turns brown e.g. toffee. brown e.g. toffee.  Dextrinisation - long starch Dextrinisation - long starch chains break into shorter chains chains break into shorter chains called dextrins & a brown called dextrins & a brown colour develops e.g. toasting colour develops e.g. toasting bread. bread.
REASONS FOR COOKING FOOD REASONS FOR COOKING FOOD • To destroy pathogenic bacteria making food safer. To destroy pathogenic bacteria making food safer. • To destroy enzymes and prevent food spoilage. To destroy enzymes and prevent food spoilage. • To make food palatable & digestible e.g. starchy foods like To make food palatable & digestible e.g. starchy foods like potatoes. potatoes. • To improve appearance e.g. meat. To improve appearance e.g. meat. • To develop flavour e.g. meat extractives released (aroma). To develop flavour e.g. meat extractives released (aroma). • To stimulate digestive juices - sight & smells of cooked food. To stimulate digestive juices - sight & smells of cooked food. • To destroy natural toxins e.g. red kidney beans. To destroy natural toxins e.g. red kidney beans. • To combine ingredients and create new flavours. To combine ingredients and create new flavours.
UNDERLYING PRINCIPLES OF UNDERLYING PRINCIPLES OF COOKING FOOD COOKING FOOD  Conduction - Conduction - Transfer of heat from one Transfer of heat from one molecule to molecule to another by vibration of molecules. E.g. heat passing from another by vibration of molecules. E.g. heat passing from the cooker hob through the base of the saucepan. the cooker hob through the base of the saucepan.  Convection - Convection - Molecules near heat source become hot, less Molecules near heat source become hot, less dense and rise up. This allows cold molecules to take their dense and rise up. This allows cold molecules to take their place. This sets up convection currents and heat is spread place. This sets up convection currents and heat is spread e.g. simmering stews. e.g. simmering stews.  Radiation - Radiation - Heat passes in straight rays, from the source, Heat passes in straight rays, from the source, to the first solid object they reach, without heating air in to the first solid object they reach, without heating air in between e.g. grilling burgers. between e.g. grilling burgers. Most cooking methods involve one or more of these Most cooking methods involve one or more of these principles. principles.
METHODS OF COOKING METHODS OF COOKING • Moist Methods: Moist Methods: Boiling, Simmering, Poaching, Stewing, Braising, Boiling, Simmering, Poaching, Stewing, Braising, Steaming, Pressure cooking. Steaming, Pressure cooking. • Dry Methods: Dry Methods: Baking, Grilling, Roasting, Barbecuing. Baking, Grilling, Roasting, Barbecuing. • Frying: Frying: Dry, Shallow, Deep -fat, Stir. Dry, Shallow, Deep -fat, Stir. • Microwave cooking Microwave cooking. .
CHOOSING A COOKING CHOOSING A COOKING METHOD METHOD • Ingredients available e.g. stewing beef or sirloin Ingredients available e.g. stewing beef or sirloin steak. steak. • Experience of cook. Experience of cook. • Time available. Time available. • Equipment available. Equipment available. • Desired result e.g. crispy, brown, moist. Desired result e.g. crispy, brown, moist. • Fuel economy. Fuel economy. • Retention of nutrients. Retention of nutrients.
BOILING / SIMMERING BOILING / SIMMERING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking by Cooking by convection & convection & conduction in conduction in liquid @ 100 liquid @ 100ºC ºC in covered in covered saucepan on saucepan on the hob. the hob. •Simmering - Simmering - 90 90 ºC ºC •100 100 ºC @ all ºC @ all times. times. •Vegetables - Vegetables - small amount small amount of liquid. of liquid. •Use cooking Use cooking liquid – soups, liquid – soups, sauces. sauces. •Cook food for Cook food for shortest shortest possible time. possible time. •Meat - Meat - bacon, bacon, mutton. mutton. •Eggs. Eggs. •Pasta. Pasta. •Rice. Rice. •Veg. Veg. •Needs little Needs little attention. attention. •Clean. Clean. •Food stays moist. Food stays moist. •Digestible. Digestible. •Less greasy. Less greasy. •Little Little preparation. preparation. •Little flavour Little flavour added. added. •Loss of nutrients. Loss of nutrients. •Lacks texture. Lacks texture.
POACHING POACHING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking by Cooking by convection & convection & conduction in conduction in liquid @ liquid @ 85 85ºC in ºC in covered covered container on container on hob or in hob or in oven. oven. •85 85 ºC @ all ºC @ all times. times. • Water Water barely barely moving, not moving, not bubbling. bubbling. • Use for Use for delicate delicate foods that foods that need gentle need gentle cooking. cooking. •Fish. Fish. •De- De- shelled shelled eggs. eggs. •Fruit. Fruit. •Clean. Clean. •Food stays Food stays moist. moist. •Digestible. Digestible. •Less greasy. Less greasy. •Little flavour Little flavour added. added. •Loss of Loss of nutrients. nutrients. •Lacks texture. Lacks texture. •Slow. Slow. •Needs Needs attention. attention.
BRAISING BRAISING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking meat Cooking meat in a small in a small amount of amount of stock, on a stock, on a layer of layer of vegetables vegetables (mirepoix). (mirepoix). Meat is in a Meat is in a covered covered saucepan on saucepan on the hob. the hob. •Combination Combination of steaming of steaming and stewing. and stewing. •Use only Use only enough stock enough stock to cover to cover vegetables. vegetables. •Food can be Food can be browned browned under grill under grill before before serving. serving. •Root Root vegetables vegetables •Chicken. Chicken. •Offal. Offal. •Tougher Tougher cuts of cuts of meat. meat. •Little attention Little attention needed. needed. •Food stays Food stays moist. moist. •Complete meal in Complete meal in one pot – saves one pot – saves fuel & wash-up. fuel & wash-up. •Less nutrient Less nutrient loss. loss. •Digestible. Digestible. •A lot of prep. A lot of prep. •Slow. Slow. •Lacks texture. Lacks texture.
STEWING STEWING Definition Guidelines Suitable foods Advantages & Disadvantages •Slowly cooking Slowly cooking food in a little food in a little liquid, by liquid, by conduction & conduction & convection, convection, using gentle using gentle heat (80 heat (80 ºC - ºC - 90 ºC), 90 ºC), in a in a covered covered container, on container, on hob or in oven. hob or in oven. •Bring to boil Bring to boil & then reduce & then reduce heat. heat. •Temperature Temperature of 80 of 80 ºC -90 ºC -90 ºC. ºC. •Keep Keep covered. covered. •Use pressure Use pressure cooker to cooker to reduce time. reduce time. •Tough Tough cuts of cuts of meat/fish. meat/fish. •Veg. Veg. •Fruit Fruit •Little attention Little attention needed. needed. •Food stays Food stays moist. moist. •Complete meal in Complete meal in one pot – saves one pot – saves fuel & wash-up. fuel & wash-up. •Less nutrient Less nutrient loss. loss. •Digestible. Digestible. •A lot of prep A lot of prep. . •Slow. Slow. •Lacks texture Lacks texture
STEAMING STEAMING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking food Cooking food slowly in steam slowly in steam rising from rising from boiling water. boiling water. •Food can be Food can be steamed: steamed: •a. Between two a. Between two plates. plates. •b. In a covered b. In a covered bowl in a saucepan bowl in a saucepan of boiling water. of boiling water. •c. In a steamer c. In a steamer over boiling water. over boiling water. •d. On a trivet in a d. On a trivet in a pressure cooker. pressure cooker. • A tightly A tightly fitting lid fitting lid prevents prevents evaporation. evaporation. •Water boiling Water boiling before & during before & during cooking. cooking. •Food must not Food must not touch liquid. touch liquid. •Thin pieces Thin pieces of chicken of chicken and fish. and fish. •Steamed Steamed puddings, e.g. puddings, e.g. canary, canary, Christmas, Christmas, chocolate. chocolate. •Vegetables. Vegetables. •No loss of No loss of nutrients. nutrients. •Clean. Clean. •Food stays Food stays moist. moist. •Digestible. Digestible. •Not greasy. Not greasy. •Little flavour Little flavour added. added. •Lacks texture. Lacks texture. •Slow. Slow. •Not suitable Not suitable for large pieces for large pieces of food. of food.
BAKING BAKING Definition Guidelines Suitable foods Advantages & Disadvantages •Dry Dry method of method of cooking cooking food by food by convection convection currents currents in the in the oven. oven. •Pre-heat oven. Pre-heat oven. •Steam made in Steam made in the oven stops the oven stops food drying, food drying, tinfoil & tinfoil & greaseproof greaseproof paper also used. paper also used. •Avoid opening Avoid opening oven door. oven door. •Bread. Cakes. Bread. Cakes. Biscuits. Biscuits. Pastries. Pastries. •Vegetables Vegetables e.g. potatoes, e.g. potatoes, tomatoes, tomatoes, peppers. peppers. •Fruit e.g. Fruit e.g. Apples. Apples. •Puddings, Puddings, apple crumble. apple crumble. •Attractive Attractive appearance. appearance. •Doesn’t add Doesn’t add fat. fat. •Little loss of Little loss of nutrients. nutrients. •Dries food. Dries food.
GRILLING GRILLING Definition Guidelines Suitable foods Advantages & Disadvantages •Fast method Fast method of cooking of cooking food by food by radiant heat radiant heat under a grill. under a grill. •Pre-heat grill. Pre-heat grill. •Seal surface of Seal surface of the food with high the food with high heat, preventing heat, preventing nutrient loss. nutrient loss. •Use tongs to turn Use tongs to turn food. food. •Thin pieces of Thin pieces of food only. food only. •Don’t salt food Don’t salt food before grilling. before grilling. •Oil grill grid to Oil grill grid to prevent sticking. prevent sticking. •Meat - Meat - chops, chops, steaks, steaks, burgers, burgers, rashers. rashers. •Vegetables - Vegetables - tomatoes. tomatoes. •Fish fillets. Fish fillets. • Fast. Fast. •Little loss of Little loss of nutrients. nutrients. •Reduces fat Reduces fat content. content. •Attractive Attractive appearance & appearance & taste. taste. •Constant Constant attention needed. attention needed. •Dries food. Dries food. •Spatters grease. Spatters grease. •Unsuitable for Unsuitable for tough or thick cuts tough or thick cuts of meat. of meat.
BARBECUING BARBECUING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking food by Cooking food by radiant heat on radiant heat on a grid over a grid over glowing glowing charcoal. charcoal. •Pre-heat Pre-heat barbecue. barbecue. •Seal surface with Seal surface with high heat, high heat, preventing preventing nutrient loss. nutrient loss. •Use tongs to turn Use tongs to turn food. food. •Thin pieces of Thin pieces of food only. food only. •Don’t salt food Don’t salt food before before barbecuing. barbecuing. •Oil barbecue grid Oil barbecue grid to prevent to prevent sticking. sticking. •Meat, Meat, chops, chops, steaks, steaks, burgers, burgers, rashers. rashers. •Vegetables Vegetables e.g.tomatoes e.g.tomatoes •Fish fillets. Fish fillets. • Fast Fast •Little loss of Little loss of nutrients. nutrients. •Reduces fat Reduces fat content. content. •Attractive Attractive appearance & appearance & taste. taste. •Constant Constant attention. attention. •Dries food. Dries food. •Spatters grease. Spatters grease.
ROASTING ROASTING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking food Cooking food in a little fat in a little fat in (a) a in (a) a roasting tin in roasting tin in the oven, (b) the oven, (b) a saucepan on a saucepan on the hob (pot the hob (pot roasting), (c) roasting), (c) on a spit, on a spit, under a grill under a grill or in an oven or in an oven (spit (spit roasting). roasting). • Pre-heat oven. Pre-heat oven. • Cooking time Cooking time depends on weight. depends on weight. •Baste every 30 Baste every 30 minutes. minutes. •Use cooking juices Use cooking juices for gravy. for gravy. •Quick roasting Quick roasting (tender cuts) - 230 (tender cuts) - 230ºC ºC for 20 mins, 190 ºC for 20 mins, 190 ºC for remainder. for remainder. •Slow Roasting (less Slow Roasting (less tender cuts) - 175 tender cuts) - 175 ºC ºC for all the cooking for all the cooking time. time. •Meat – Meat – beef, beef, lamb, lamb, pork. pork. •Poultry. Poultry. •Vegetables Vegetables e.g. potatoes e.g. potatoes •Vegetables & meat Vegetables & meat cooked together. cooked together. •Cooking liquid used Cooking liquid used as gravy. as gravy. •Attractive Attractive appearance & appearance & taste. taste. •Not much prep. Not much prep. •Spatters grease. Spatters grease. •Not suitable for Not suitable for tough cuts. tough cuts. •Greasy. Greasy. •Shrinkage occurs. Shrinkage occurs. •Adds fat. Adds fat.
FRYING FRYING Definition Guidelines Suitable foods Advantages & Disadvantages • Dry – cooking food by conduction in frying pan on the hob. • Shallow – cooking food in hot fat. • Deep – cooking food immersed in hot fat. • Pre-heat oil. Pre-heat oil. • Use tongs for Use tongs for turning. turning. •Drain before Drain before serving. serving. •Coating food: •Protects Protects surface. surface. •Texture. Texture. •Flavour. Flavour. •Appearance. Appearance. •Meat - thin Meat - thin pieces e.g. pieces e.g. rashers, rashers, chops, chops, burgers, burgers, sausages. sausages. •Fish - thin Fish - thin pieces e.g. pieces e.g. steaks, steaks, cutlets, fillets. cutlets, fillets. •Eggs. Eggs. •Vegetables. Vegetables. •Doughnuts. Doughnuts. •Quick. Quick. •Attractive taste Attractive taste & appearance. & appearance. •Constant Constant attention. attention. •Spatters grease. Spatters grease. •Not suitable for Not suitable for tough meats or tough meats or large cuts. large cuts. •Not suitable when Not suitable when cooking for large cooking for large numbers. numbers. •Greasy. Greasy. •Indigestible Indigestible
PRESSURE COOKING PRESSURE COOKING Definition & principle Structure Guidelines Suitable foods •Fast moist method Fast moist method of cooking food @ of cooking food @ high temps. in a high temps. in a pressure cooker. pressure cooker. •Used for boiling, Used for boiling, stewing & steaming. stewing & steaming. •Water under Water under increased pressure increased pressure boils @ higher temp. boils @ higher temp. Pressure increased Pressure increased inside pressure inside pressure cooker by not letting cooker by not letting steam escape. As a steam escape. As a result, water boils @ result, water boils @ 122 122ºC. ºC. Food cooks in Food cooks in 1/3 of normal time. 1/3 of normal time. •Heavy Heavy gauge gauge saucepan. saucepan. Locking lid. Locking lid. •Rubber Rubber gasket seals gasket seals lid. lid. •Trivet. Trivet. •Separator Separator basket. basket. •Vent on lid. Vent on lid. •Safety Safety valve. valve. •Follow Follow instructions. instructions. •Never overfill. Never overfill. •Build up steam Build up steam before applying before applying weight. weight. •Time very Time very accurately. accurately. •Reduce Reduce pressure before pressure before opening- opening- •(a) Stand for 15 (a) Stand for 15 mins @ room mins @ room temp. temp. •(b) Under cold (b) Under cold running water. running water. •Stocks & soups. Stocks & soups. •Stews. Stews. •Vegetables e.g. Vegetables e.g. potatoes. potatoes. •Jam. Jam. •Christmas Christmas pudding. pudding. •Bottling Bottling
MICROWAVE MICROWAVE Principle Guidelines Suitable dishes •Electro- Electro- magnetic magnetic waves waves penetrate the penetrate the food to a food to a certain depth certain depth and cause the and cause the molecules to molecules to vibrate very vibrate very rapidly. This rapidly. This causes causes intense heat. intense heat. The The remainder of remainder of the food the food cooks by cooks by conduction. conduction. •Time carefully. Time carefully. •Timing is affected by: Timing is affected by: Composition. Composition. Thickness. Thickness. Density. Density. Temperature at the start. Temperature at the start. Amount of food. Amount of food. •Cover food, keep moist, cook Cover food, keep moist, cook faster. faster. •Turn or stir. Turn or stir. •Pierce skins. Pierce skins. •Arrange in circle, thickest bit Arrange in circle, thickest bit outward. outward. •No metal or foil. No metal or foil. •Allow standing time. Allow standing time. •Defrosting. Defrosting. •Reheating. Reheating. •Cooking. Cooking. •Melting Melting chocolate. chocolate. •Heating liquid. Heating liquid. •Unsuitable Unsuitable dishes dishes •Pastry. Pastry. •Meringue. Meringue.
EFFECTS OF COOKING ON EFFECTS OF COOKING ON FOOD FOOD Moist methods Moist methods  Loss of vitamins and Loss of vitamins and minerals into cooking liquid. minerals into cooking liquid.  Cellulose softens. Cellulose softens.  Collagen changes to Collagen changes to gelatine. gelatine.  Flavours mix and develop. Flavours mix and develop. Dry Methods Dry Methods  Vitamins B & C lost due to Vitamins B & C lost due to high temperatures. high temperatures.  Grilling causes loss of fat. Grilling causes loss of fat.  Shrinkage - meat juices Shrinkage - meat juices squeezed out - loss of squeezed out - loss of nutrients. nutrients.  Food becomes crispy. Food becomes crispy.  Loss of fat causes loss of Loss of fat causes loss of flavour. flavour.  Cooking smells are Cooking smells are developed. developed.
EFFECTS OF COOKING ON FOOD EFFECTS OF COOKING ON FOOD Frying Methods Frying Methods • Generally adds fat. Generally adds fat. • Coating adds nutrients. Coating adds nutrients. • Food becomes greasier Food becomes greasier and harder to digest. and harder to digest. • Adds flavour. Adds flavour. Microwave Cooking Microwave Cooking • Quick cooking helps Quick cooking helps retain nutrients. retain nutrients. • Food stays soft and Food stays soft and moist. moist. • Food does not brown Food does not brown unless the microwave has unless the microwave has a grill also. a grill also.
VIDEO LINKS VIDEO LINKS • https://www.youtube.com/watch?v=AgHosaTSZic • https://www.youtube.com/watch?v=y8xjp6It078

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Meal Planning and Preparation 2 for all ppt

  • 1.
  • 2.
    FACTORS TO BECONSIDERED WHEN FACTORS TO BE CONSIDERED WHEN PLANNING A MEAL PLANNING A MEAL • Nutrition- balanced meal. Nutrition- balanced meal. • Follow healthy eating Follow healthy eating guidelines. guidelines. • Requirements of age-group Requirements of age-group being served. being served. • Special diets e.g. coeliac. Special diets e.g. coeliac. • Variety- tastes, colour, Variety- tastes, colour, texture, cooking methods texture, cooking methods. . • Time available. Time available. • Knowledge & skill. Knowledge & skill. • Budget. Budget. • Availability of ingredients. Availability of ingredients. • Availability of equipment. Availability of equipment.
  • 3.
    CHANGES THAT HAPPENDURING CHANGES THAT HAPPEN DURING FOOD PREPARATION FOOD PREPARATION Physical Changes Physical Changes  Increase in size e.g. soaking Increase in size e.g. soaking dried food. dried food.  Thickening e.g. whipping Thickening e.g. whipping cream. cream.  Loss of nutritive value e.g. Loss of nutritive value e.g. water - soluble vitamins water - soluble vitamins dissolve into water. dissolve into water.  Tenderising e.g. meat is Tenderising e.g. meat is tenderised by beating, tenderised by beating, mincing. mincing. Chemical changes Chemical changes  Colour change e.g. enzymatic Colour change e.g. enzymatic browning. browning.  Nutrient loss e.g. enzyme Nutrient loss e.g. enzyme oxidase destroys vitamin C. oxidase destroys vitamin C.  Tenderising e.g. proteolytic Tenderising e.g. proteolytic enzymes tenderise meat enzymes tenderise meat fibres. fibres.  Increase in size e.g. yeast Increase in size e.g. yeast dough expands as enzymes dough expands as enzymes make CO make CO2 2 . .
  • 4.
    CHANGES THAT HAPPENDURING CHANGES THAT HAPPEN DURING COOKING OF FOOD COOKING OF FOOD Physical Changes Physical Changes  Texture changes e.g. cell walls Texture changes e.g. cell walls soften in vegetables. soften in vegetables.  Bacteria killed. Bacteria killed.  Nutrient loss e.g. vitamins & Nutrient loss e.g. vitamins & minerals dissolve into cooking minerals dissolve into cooking liquid. liquid.  Food solidifies e.g. egg protein Food solidifies e.g. egg protein coagulates. coagulates.  Food thickens e.g. Food thickens e.g. gelatinisation of starch. gelatinisation of starch.  Shrinkage - protein coagulates Shrinkage - protein coagulates & shrinks e.g. meat. & shrinks e.g. meat. Chemical Changes Chemical Changes  Maillard reaction – when amino Maillard reaction – when amino acids & carbohydrates are acids & carbohydrates are heated together, the food turns heated together, the food turns brown. brown.  Caramelisation - sugar heated Caramelisation - sugar heated above dissolving point turns above dissolving point turns brown e.g. toffee. brown e.g. toffee.  Dextrinisation - long starch Dextrinisation - long starch chains break into shorter chains chains break into shorter chains called dextrins & a brown called dextrins & a brown colour develops e.g. toasting colour develops e.g. toasting bread. bread.
  • 5.
    REASONS FOR COOKINGFOOD REASONS FOR COOKING FOOD • To destroy pathogenic bacteria making food safer. To destroy pathogenic bacteria making food safer. • To destroy enzymes and prevent food spoilage. To destroy enzymes and prevent food spoilage. • To make food palatable & digestible e.g. starchy foods like To make food palatable & digestible e.g. starchy foods like potatoes. potatoes. • To improve appearance e.g. meat. To improve appearance e.g. meat. • To develop flavour e.g. meat extractives released (aroma). To develop flavour e.g. meat extractives released (aroma). • To stimulate digestive juices - sight & smells of cooked food. To stimulate digestive juices - sight & smells of cooked food. • To destroy natural toxins e.g. red kidney beans. To destroy natural toxins e.g. red kidney beans. • To combine ingredients and create new flavours. To combine ingredients and create new flavours.
  • 6.
    UNDERLYING PRINCIPLES OF UNDERLYINGPRINCIPLES OF COOKING FOOD COOKING FOOD  Conduction - Conduction - Transfer of heat from one Transfer of heat from one molecule to molecule to another by vibration of molecules. E.g. heat passing from another by vibration of molecules. E.g. heat passing from the cooker hob through the base of the saucepan. the cooker hob through the base of the saucepan.  Convection - Convection - Molecules near heat source become hot, less Molecules near heat source become hot, less dense and rise up. This allows cold molecules to take their dense and rise up. This allows cold molecules to take their place. This sets up convection currents and heat is spread place. This sets up convection currents and heat is spread e.g. simmering stews. e.g. simmering stews.  Radiation - Radiation - Heat passes in straight rays, from the source, Heat passes in straight rays, from the source, to the first solid object they reach, without heating air in to the first solid object they reach, without heating air in between e.g. grilling burgers. between e.g. grilling burgers. Most cooking methods involve one or more of these Most cooking methods involve one or more of these principles. principles.
  • 8.
    METHODS OF COOKING METHODSOF COOKING • Moist Methods: Moist Methods: Boiling, Simmering, Poaching, Stewing, Braising, Boiling, Simmering, Poaching, Stewing, Braising, Steaming, Pressure cooking. Steaming, Pressure cooking. • Dry Methods: Dry Methods: Baking, Grilling, Roasting, Barbecuing. Baking, Grilling, Roasting, Barbecuing. • Frying: Frying: Dry, Shallow, Deep -fat, Stir. Dry, Shallow, Deep -fat, Stir. • Microwave cooking Microwave cooking. .
  • 9.
    CHOOSING A COOKING CHOOSINGA COOKING METHOD METHOD • Ingredients available e.g. stewing beef or sirloin Ingredients available e.g. stewing beef or sirloin steak. steak. • Experience of cook. Experience of cook. • Time available. Time available. • Equipment available. Equipment available. • Desired result e.g. crispy, brown, moist. Desired result e.g. crispy, brown, moist. • Fuel economy. Fuel economy. • Retention of nutrients. Retention of nutrients.
  • 10.
    BOILING / SIMMERING BOILING/ SIMMERING Definition Guidelines Suitable foods Advantages & Disadvantages •Cooking by Cooking by convection & convection & conduction in conduction in liquid @ 100 liquid @ 100ºC ºC in covered in covered saucepan on saucepan on the hob. the hob. •Simmering - Simmering - 90 90 ºC ºC •100 100 ºC @ all ºC @ all times. times. •Vegetables - Vegetables - small amount small amount of liquid. of liquid. •Use cooking Use cooking liquid – soups, liquid – soups, sauces. sauces. •Cook food for Cook food for shortest shortest possible time. possible time. •Meat - Meat - bacon, bacon, mutton. mutton. •Eggs. Eggs. •Pasta. Pasta. •Rice. Rice. •Veg. Veg. •Needs little Needs little attention. attention. •Clean. Clean. •Food stays moist. Food stays moist. •Digestible. Digestible. •Less greasy. Less greasy. •Little Little preparation. preparation. •Little flavour Little flavour added. added. •Loss of nutrients. Loss of nutrients. •Lacks texture. Lacks texture.
  • 11.
    POACHING POACHING Definition Guidelines Suitable foods Advantages& Disadvantages •Cooking by Cooking by convection & convection & conduction in conduction in liquid @ liquid @ 85 85ºC in ºC in covered covered container on container on hob or in hob or in oven. oven. •85 85 ºC @ all ºC @ all times. times. • Water Water barely barely moving, not moving, not bubbling. bubbling. • Use for Use for delicate delicate foods that foods that need gentle need gentle cooking. cooking. •Fish. Fish. •De- De- shelled shelled eggs. eggs. •Fruit. Fruit. •Clean. Clean. •Food stays Food stays moist. moist. •Digestible. Digestible. •Less greasy. Less greasy. •Little flavour Little flavour added. added. •Loss of Loss of nutrients. nutrients. •Lacks texture. Lacks texture. •Slow. Slow. •Needs Needs attention. attention.
  • 12.
    BRAISING BRAISING Definition Guidelines Suitable foods Advantages& Disadvantages •Cooking meat Cooking meat in a small in a small amount of amount of stock, on a stock, on a layer of layer of vegetables vegetables (mirepoix). (mirepoix). Meat is in a Meat is in a covered covered saucepan on saucepan on the hob. the hob. •Combination Combination of steaming of steaming and stewing. and stewing. •Use only Use only enough stock enough stock to cover to cover vegetables. vegetables. •Food can be Food can be browned browned under grill under grill before before serving. serving. •Root Root vegetables vegetables •Chicken. Chicken. •Offal. Offal. •Tougher Tougher cuts of cuts of meat. meat. •Little attention Little attention needed. needed. •Food stays Food stays moist. moist. •Complete meal in Complete meal in one pot – saves one pot – saves fuel & wash-up. fuel & wash-up. •Less nutrient Less nutrient loss. loss. •Digestible. Digestible. •A lot of prep. A lot of prep. •Slow. Slow. •Lacks texture. Lacks texture.
  • 13.
    STEWING STEWING Definition Guidelines Suitable foods Advantages& Disadvantages •Slowly cooking Slowly cooking food in a little food in a little liquid, by liquid, by conduction & conduction & convection, convection, using gentle using gentle heat (80 heat (80 ºC - ºC - 90 ºC), 90 ºC), in a in a covered covered container, on container, on hob or in oven. hob or in oven. •Bring to boil Bring to boil & then reduce & then reduce heat. heat. •Temperature Temperature of 80 of 80 ºC -90 ºC -90 ºC. ºC. •Keep Keep covered. covered. •Use pressure Use pressure cooker to cooker to reduce time. reduce time. •Tough Tough cuts of cuts of meat/fish. meat/fish. •Veg. Veg. •Fruit Fruit •Little attention Little attention needed. needed. •Food stays Food stays moist. moist. •Complete meal in Complete meal in one pot – saves one pot – saves fuel & wash-up. fuel & wash-up. •Less nutrient Less nutrient loss. loss. •Digestible. Digestible. •A lot of prep A lot of prep. . •Slow. Slow. •Lacks texture Lacks texture
  • 14.
    STEAMING STEAMING Definition Guidelines Suitable foods Advantages& Disadvantages •Cooking food Cooking food slowly in steam slowly in steam rising from rising from boiling water. boiling water. •Food can be Food can be steamed: steamed: •a. Between two a. Between two plates. plates. •b. In a covered b. In a covered bowl in a saucepan bowl in a saucepan of boiling water. of boiling water. •c. In a steamer c. In a steamer over boiling water. over boiling water. •d. On a trivet in a d. On a trivet in a pressure cooker. pressure cooker. • A tightly A tightly fitting lid fitting lid prevents prevents evaporation. evaporation. •Water boiling Water boiling before & during before & during cooking. cooking. •Food must not Food must not touch liquid. touch liquid. •Thin pieces Thin pieces of chicken of chicken and fish. and fish. •Steamed Steamed puddings, e.g. puddings, e.g. canary, canary, Christmas, Christmas, chocolate. chocolate. •Vegetables. Vegetables. •No loss of No loss of nutrients. nutrients. •Clean. Clean. •Food stays Food stays moist. moist. •Digestible. Digestible. •Not greasy. Not greasy. •Little flavour Little flavour added. added. •Lacks texture. Lacks texture. •Slow. Slow. •Not suitable Not suitable for large pieces for large pieces of food. of food.
  • 15.
    BAKING BAKING Definition Guidelines Suitable foods Advantages& Disadvantages •Dry Dry method of method of cooking cooking food by food by convection convection currents currents in the in the oven. oven. •Pre-heat oven. Pre-heat oven. •Steam made in Steam made in the oven stops the oven stops food drying, food drying, tinfoil & tinfoil & greaseproof greaseproof paper also used. paper also used. •Avoid opening Avoid opening oven door. oven door. •Bread. Cakes. Bread. Cakes. Biscuits. Biscuits. Pastries. Pastries. •Vegetables Vegetables e.g. potatoes, e.g. potatoes, tomatoes, tomatoes, peppers. peppers. •Fruit e.g. Fruit e.g. Apples. Apples. •Puddings, Puddings, apple crumble. apple crumble. •Attractive Attractive appearance. appearance. •Doesn’t add Doesn’t add fat. fat. •Little loss of Little loss of nutrients. nutrients. •Dries food. Dries food.
  • 16.
    GRILLING GRILLING Definition Guidelines Suitable foods Advantages& Disadvantages •Fast method Fast method of cooking of cooking food by food by radiant heat radiant heat under a grill. under a grill. •Pre-heat grill. Pre-heat grill. •Seal surface of Seal surface of the food with high the food with high heat, preventing heat, preventing nutrient loss. nutrient loss. •Use tongs to turn Use tongs to turn food. food. •Thin pieces of Thin pieces of food only. food only. •Don’t salt food Don’t salt food before grilling. before grilling. •Oil grill grid to Oil grill grid to prevent sticking. prevent sticking. •Meat - Meat - chops, chops, steaks, steaks, burgers, burgers, rashers. rashers. •Vegetables - Vegetables - tomatoes. tomatoes. •Fish fillets. Fish fillets. • Fast. Fast. •Little loss of Little loss of nutrients. nutrients. •Reduces fat Reduces fat content. content. •Attractive Attractive appearance & appearance & taste. taste. •Constant Constant attention needed. attention needed. •Dries food. Dries food. •Spatters grease. Spatters grease. •Unsuitable for Unsuitable for tough or thick cuts tough or thick cuts of meat. of meat.
  • 17.
    BARBECUING BARBECUING Definition Guidelines Suitable foods Advantages& Disadvantages •Cooking food by Cooking food by radiant heat on radiant heat on a grid over a grid over glowing glowing charcoal. charcoal. •Pre-heat Pre-heat barbecue. barbecue. •Seal surface with Seal surface with high heat, high heat, preventing preventing nutrient loss. nutrient loss. •Use tongs to turn Use tongs to turn food. food. •Thin pieces of Thin pieces of food only. food only. •Don’t salt food Don’t salt food before before barbecuing. barbecuing. •Oil barbecue grid Oil barbecue grid to prevent to prevent sticking. sticking. •Meat, Meat, chops, chops, steaks, steaks, burgers, burgers, rashers. rashers. •Vegetables Vegetables e.g.tomatoes e.g.tomatoes •Fish fillets. Fish fillets. • Fast Fast •Little loss of Little loss of nutrients. nutrients. •Reduces fat Reduces fat content. content. •Attractive Attractive appearance & appearance & taste. taste. •Constant Constant attention. attention. •Dries food. Dries food. •Spatters grease. Spatters grease.
  • 18.
    ROASTING ROASTING Definition Guidelines Suitable foods Advantages& Disadvantages •Cooking food Cooking food in a little fat in a little fat in (a) a in (a) a roasting tin in roasting tin in the oven, (b) the oven, (b) a saucepan on a saucepan on the hob (pot the hob (pot roasting), (c) roasting), (c) on a spit, on a spit, under a grill under a grill or in an oven or in an oven (spit (spit roasting). roasting). • Pre-heat oven. Pre-heat oven. • Cooking time Cooking time depends on weight. depends on weight. •Baste every 30 Baste every 30 minutes. minutes. •Use cooking juices Use cooking juices for gravy. for gravy. •Quick roasting Quick roasting (tender cuts) - 230 (tender cuts) - 230ºC ºC for 20 mins, 190 ºC for 20 mins, 190 ºC for remainder. for remainder. •Slow Roasting (less Slow Roasting (less tender cuts) - 175 tender cuts) - 175 ºC ºC for all the cooking for all the cooking time. time. •Meat – Meat – beef, beef, lamb, lamb, pork. pork. •Poultry. Poultry. •Vegetables Vegetables e.g. potatoes e.g. potatoes •Vegetables & meat Vegetables & meat cooked together. cooked together. •Cooking liquid used Cooking liquid used as gravy. as gravy. •Attractive Attractive appearance & appearance & taste. taste. •Not much prep. Not much prep. •Spatters grease. Spatters grease. •Not suitable for Not suitable for tough cuts. tough cuts. •Greasy. Greasy. •Shrinkage occurs. Shrinkage occurs. •Adds fat. Adds fat.
  • 19.
    FRYING FRYING Definition Guidelines Suitable foods Advantages& Disadvantages • Dry – cooking food by conduction in frying pan on the hob. • Shallow – cooking food in hot fat. • Deep – cooking food immersed in hot fat. • Pre-heat oil. Pre-heat oil. • Use tongs for Use tongs for turning. turning. •Drain before Drain before serving. serving. •Coating food: •Protects Protects surface. surface. •Texture. Texture. •Flavour. Flavour. •Appearance. Appearance. •Meat - thin Meat - thin pieces e.g. pieces e.g. rashers, rashers, chops, chops, burgers, burgers, sausages. sausages. •Fish - thin Fish - thin pieces e.g. pieces e.g. steaks, steaks, cutlets, fillets. cutlets, fillets. •Eggs. Eggs. •Vegetables. Vegetables. •Doughnuts. Doughnuts. •Quick. Quick. •Attractive taste Attractive taste & appearance. & appearance. •Constant Constant attention. attention. •Spatters grease. Spatters grease. •Not suitable for Not suitable for tough meats or tough meats or large cuts. large cuts. •Not suitable when Not suitable when cooking for large cooking for large numbers. numbers. •Greasy. Greasy. •Indigestible Indigestible
  • 20.
    PRESSURE COOKING PRESSURE COOKING Definition& principle Structure Guidelines Suitable foods •Fast moist method Fast moist method of cooking food @ of cooking food @ high temps. in a high temps. in a pressure cooker. pressure cooker. •Used for boiling, Used for boiling, stewing & steaming. stewing & steaming. •Water under Water under increased pressure increased pressure boils @ higher temp. boils @ higher temp. Pressure increased Pressure increased inside pressure inside pressure cooker by not letting cooker by not letting steam escape. As a steam escape. As a result, water boils @ result, water boils @ 122 122ºC. ºC. Food cooks in Food cooks in 1/3 of normal time. 1/3 of normal time. •Heavy Heavy gauge gauge saucepan. saucepan. Locking lid. Locking lid. •Rubber Rubber gasket seals gasket seals lid. lid. •Trivet. Trivet. •Separator Separator basket. basket. •Vent on lid. Vent on lid. •Safety Safety valve. valve. •Follow Follow instructions. instructions. •Never overfill. Never overfill. •Build up steam Build up steam before applying before applying weight. weight. •Time very Time very accurately. accurately. •Reduce Reduce pressure before pressure before opening- opening- •(a) Stand for 15 (a) Stand for 15 mins @ room mins @ room temp. temp. •(b) Under cold (b) Under cold running water. running water. •Stocks & soups. Stocks & soups. •Stews. Stews. •Vegetables e.g. Vegetables e.g. potatoes. potatoes. •Jam. Jam. •Christmas Christmas pudding. pudding. •Bottling Bottling
  • 21.
    MICROWAVE MICROWAVE Principle Guidelines Suitabledishes •Electro- Electro- magnetic magnetic waves waves penetrate the penetrate the food to a food to a certain depth certain depth and cause the and cause the molecules to molecules to vibrate very vibrate very rapidly. This rapidly. This causes causes intense heat. intense heat. The The remainder of remainder of the food the food cooks by cooks by conduction. conduction. •Time carefully. Time carefully. •Timing is affected by: Timing is affected by: Composition. Composition. Thickness. Thickness. Density. Density. Temperature at the start. Temperature at the start. Amount of food. Amount of food. •Cover food, keep moist, cook Cover food, keep moist, cook faster. faster. •Turn or stir. Turn or stir. •Pierce skins. Pierce skins. •Arrange in circle, thickest bit Arrange in circle, thickest bit outward. outward. •No metal or foil. No metal or foil. •Allow standing time. Allow standing time. •Defrosting. Defrosting. •Reheating. Reheating. •Cooking. Cooking. •Melting Melting chocolate. chocolate. •Heating liquid. Heating liquid. •Unsuitable Unsuitable dishes dishes •Pastry. Pastry. •Meringue. Meringue.
  • 22.
    EFFECTS OF COOKINGON EFFECTS OF COOKING ON FOOD FOOD Moist methods Moist methods  Loss of vitamins and Loss of vitamins and minerals into cooking liquid. minerals into cooking liquid.  Cellulose softens. Cellulose softens.  Collagen changes to Collagen changes to gelatine. gelatine.  Flavours mix and develop. Flavours mix and develop. Dry Methods Dry Methods  Vitamins B & C lost due to Vitamins B & C lost due to high temperatures. high temperatures.  Grilling causes loss of fat. Grilling causes loss of fat.  Shrinkage - meat juices Shrinkage - meat juices squeezed out - loss of squeezed out - loss of nutrients. nutrients.  Food becomes crispy. Food becomes crispy.  Loss of fat causes loss of Loss of fat causes loss of flavour. flavour.  Cooking smells are Cooking smells are developed. developed.
  • 23.
    EFFECTS OF COOKINGON FOOD EFFECTS OF COOKING ON FOOD Frying Methods Frying Methods • Generally adds fat. Generally adds fat. • Coating adds nutrients. Coating adds nutrients. • Food becomes greasier Food becomes greasier and harder to digest. and harder to digest. • Adds flavour. Adds flavour. Microwave Cooking Microwave Cooking • Quick cooking helps Quick cooking helps retain nutrients. retain nutrients. • Food stays soft and Food stays soft and moist. moist. • Food does not brown Food does not brown unless the microwave has unless the microwave has a grill also. a grill also.
  • 24.
    VIDEO LINKS VIDEO LINKS •https://www.youtube.com/watch?v=AgHosaTSZic • https://www.youtube.com/watch?v=y8xjp6It078