(a) List three moist methods of cooking. (b) State five general rules to observe while frying.

(a) Three moist methods of cooking

• Boiling
• Steaming
• Stewing (poaching or braising also acceptable)

(b) Five general rules to observe while frying

• Make sure the fat or oil is at the correct temperature before adding the food, so that the food cooks and browns properly without absorbing excess oil.
• Do not overload or overcrowd the pan, as this lowers the temperature and makes the food greasy.
• Dry the food before frying to prevent the hot oil from spitting and causing burns.
• Use clean, good-quality oil and strain it after use; never allow the oil to smoke or burn.
• Never leave hot oil unattended, and drain the fried food on absorbent paper before serving.