Catering Craft Practice WAEC

Methods Of Cooking

Bayani Gaba-gaba

Every dish that leaves a kitchen has been changed by heat, and the way that heat is applied decides almost everything about the result: whether the yam is soft or still hard in the middle, whether the chicken is pale or golden, whether the vegetable keeps its colour and vitamins or surrenders them to the pot. Choosing the right method of cooking is the single most practical skill a caterer owns.

In this lesson you will learn how the many methods of cooking sort neatly into three families, moist heat, dry heat and cooking in fat, and then study the four the syllabus names most closely: boiling, roasting, grilling and baking. For each you will meet the process, the temperature and medium, the foods it suits, its effect on colour, texture, nutrients and digestibility, and its advantages and drawbacks, all through Nigerian kitchen examples.

Manufura

  1. Classify methods of cooking as moist heat, dry heat and frying
  2. Describe the processes of boiling, roasting, grilling and baking
  3. Explain the effect of each cooking method on food
  4. State the advantages and disadvantages of each method
  5. Select an appropriate cooking method for a given food

Taswirar tunani

An zana wannan batu don ka ga yadda ra'ayoyi ke hadewa.

Katunan tunawa

Gwaji mai sauri kan abin da ake jarraba a wannan batu.

Takardar Darasi

Two cooks are handed the same tray of fresh ugu, the same tuber of yam and the same portion of goat meat. One boils everything hard in a flood of water; the other boils the yam gently, stir-fries the ugu for a minute and slow-cooks the tough goat meat until it falls off the bone. The ingredients were identical. The meals are not. The difference is nothing but method of cooking, and it decides taste, colour, tenderness, how much of the vitamins survive and even whether the food is safe to eat. A caterer who understands why each method behaves as it does can cook anything well; one who only follows recipes is lost the moment the recipe runs out.

Nazarin Darasi

Barka da kammala darasi akan Methods Of Cooking. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  1. Which of the following is a moist-heat method of cooking? A. Roasting B. Grilling C. Boiling D. Baking Answer: C
  2. The brown, savoury surface on roast chicken and grilled fish is caused by: A. Boiling of the surface fat B. The Maillard reaction between sugars and proteins C. Steam from inside the food D. Added food colouring Answer: B
  3. Vitamin C is most easily lost during boiling because it is: A. Destroyed by fat B. Water-soluble and leaches into the cooking water C. Only found on the surface of food D. Turned brown by heat Answer: B
  4. Which method of cooking is MOST suitable for a birthday cake? A. Boiling B. Grilling C. Baking D. Poaching Answer: C
  5. Grilling is best described as cooking food by: A. Hot water B. Steam C. Direct radiant heat D. Hot oil Answer: C

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Tambayoyin Sake Nazari

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Methods Of Cooking daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2021

Tambaya 1 Rahoto

(a) Identify the type of menu illustrated in the diagram
(b) State three characteristics of the type of menu
(c) Highlight two methods of cooking used in the menu
(d) Itemise two food nutrients that can be sourced from the menu

Bayanin Amsa

The diagram shows a menu card headed THE RESTAURANT - YOU ARE WELCOME (dated 10-10-2018), listing the following dishes each against its own price:

DishPrice
Fresh Orange Juice\(\text{N}100.00\)
Poached Egg\(\text{N}150.00\)
Braised Liver\(\text{N}180.00\)
Grilled Fillet Steak\(\text{N}175.00\)
Porridge\(\text{N}120.00\)
Tea or Coffee\(\text{N}120.00\)

The card also states 30 mins cooking time and closes with Bon Appetit!.

(a) Type of menu illustrated

This is an a la carte menu. The decisive evidence is that every individual dish carries its own separate price (for example the Poached Egg at \(\text{N}150.00\) and the Grilled Fillet Steak at \(\text{N}175.00\)), and the note 30 mins cooking time shows the dishes are cooked freshly to order rather than served as one pre-set, single-price meal. A table d'hote menu, by contrast, would give a fixed inclusive price for a complete meal, which is not what the card shows.

(b) Three characteristics of an a la carte menu

  • Each dish is listed and priced separately, so the diner pays only for the specific items chosen (here the total for any selection is the sum of the chosen prices).
  • Dishes are cooked to order (freshly prepared on request), which is why a waiting time is stated (\(30\) minutes cooking time).
  • It offers a wider range of choice and is generally more expensive than a fixed-price meal, because the customer can pick any combination of courses.

(c) Two methods of cooking used in the menu

  1. Poaching - shown by the Poached Egg, in which the food is cooked gently in liquid held just below boiling point.
  2. Grilling - shown by the Grilled Fillet Steak, in which the food is cooked by direct radiant heat.

(Braising, as in the Braised Liver, and boiling, as in the Porridge, are further methods present on the card.)

(d) Two food nutrients that can be sourced from the menu

  • Protein - obtained from the Poached Egg, Braised Liver and Grilled Fillet Steak, needed for growth and repair of body tissues.
  • Carbohydrate - obtained from the Porridge, which supplies energy to the body.

(Additionally, the Fresh Orange Juice supplies vitamin C and the Braised Liver supplies the mineral iron, so vitamins and minerals are also available.)

Duba Amsa