(a) State five points to consider when selecting methods of cooking. (b) State three reasons for cooking foods.

(a) Five points to consider when selecting a method of cooking

1. The type and quality of the food: tough cuts of meat need slow moist methods (stewing, braising) while tender cuts suit quick dry methods (grilling, frying).
2. Time available: quick methods such as frying and grilling are chosen when service is urgent, slow methods when time allows.
3. Equipment and fuel available: the method must match the cookers, ovens and energy source on hand.
4. Nutritional value to be retained: methods such as steaming conserve nutrients better than prolonged boiling.
5. The desired result or texture: whether a crisp, soft, browned or moist finish is required, and the number of people to be served.

Cost and the skill of the cook are also valid considerations.

(b) Three reasons for cooking foods

1. To make food safe to eat: heat destroys harmful micro-organisms and parasites, preventing food poisoning.
2. To make food more digestible and palatable: cooking softens fibre and starch and improves flavour, aroma, colour and texture.
3. To improve keeping quality: cooking helps preserve food and extends its storage life.