Principles Of Cooking And Food Preparation

Aperçu

Cooking is not just applying fire to food. It is a piece of everyday science that decides whether a meal is safe to eat, easy to digest and a pleasure to swallow. The same pot of soup can come off the fire nourishing or ruined, and the difference is not luck. It is whether the cook understood what heat was doing to the food all along.

In this lesson you will learn the real reasons we cook at all, the three ways heat travels from a flame into your food, and what that heat does to protein, starch, sugar, fat and the delicate vitamins inside. You will meet the simple rules that separate a clean, economical kitchen from a wasteful one, and the small habits that let you serve a plate of vegetables that still carries the vitamins nature put there.

Objectifs

  1. Explain the reasons for cooking food
  2. Describe how heat is transferred by conduction, convection and radiation
  3. Explain the effect of heat on nutrients, colour, flavour and texture
  4. State the principles that guide the preparation of food
  5. Explain how to conserve nutrients during preparation and cooking

Note de cours

A young caterer in Ibadan boils a big pot of ugu leaves for half an hour to be sure they are soft, then pours the dark green water down the drain and serves the leaves proudly. They look cooked. What she does not see is that most of the vitamin C the ugu contained has been destroyed by the long heat and washed away in the water she threw out. She has cooked the food and cooked away its value at the same time. Cooking is the daily science every caterer practises, and a cook who understands why we cook, how heat reaches the food, and what heat does once it arrives will make meals that are safer, tastier and more nourishing than a cook who simply waits for the pot to boil. This lesson gives you that understanding.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Principles Of Cooking And Food Preparation. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. Which of the following is NOT a reason for cooking food? A. To make it safe to eat B. To make it easier to digest C. To destroy all its vitamins D. To improve its flavour and appearance Answer: C
  2. Heat passing through the metal handle of a frying pan until it becomes too hot to hold is an example of: A. Convection B. Conduction C. Radiation D. Evaporation Answer: B
  3. The setting firm of egg white when it is heated is called: A. Gelatinisation B. Caramelisation C. Coagulation D. Fermentation Answer: C
  4. Which vitamins are most easily lost when vegetables are boiled in plenty of water and the water is thrown away? A. Vitamins A and D B. Vitamins B and C C. Vitamins D and E D. Vitamins A and K Answer: B
  5. Grilling suya over glowing charcoal cooks the meat mainly by: A. Conduction B. Convection C. Radiation D. Steaming Answer: C

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Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Principles Of Cooking And Food Preparation des années précédentes.

WAEC SSCE - Catering Craft Practice - 2022

Question 1 Rapport

(a) State four features of a good cake.

(b) State four defects that could occur in cakes.

Voir la réponse