Methods Of Cooking
Gbogbo ọrọ náà
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.
Ebumnobi
- Classify methods of cooking as moist heat, dry heat and frying
- Describe the processes of boiling, roasting, grilling and baking
- Explain the effect of each cooking method on food
- State the advantages and disadvantages of each method
- Select an appropriate cooking method for a given food
Maapụ uche
E seela isiokwu a ka ị hụ otu echiche si ejikọta.
Kaadị ncheta
Omume ncheta ngwa ngwa n'ihe a na-anwale n'isiokwu a.
Akwụkwọ Ọmụmụ
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Nnyocha Ọmụmụ
Ekele diri gi maka imecha ihe karịrị na Methods Of Cooking. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.
Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.
Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.
- Which of the following is a moist-heat method of cooking? A. Roasting B. Grilling C. Boiling D. Baking Answer: C
- 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
- 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
- Which method of cooking is MOST suitable for a birthday cake? A. Boiling B. Grilling C. Baking D. Poaching Answer: C
- Grilling is best described as cooking food by: A. Hot water B. Steam C. Direct radiant heat D. Hot oil Answer: C
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.
Akwụkwọ A Na-atụ Aro
Ajụjụ Nnyocha
Nna, you dey wonder how past questions for this topic be? Here be some questions about Methods Of Cooking from previous years.
Ajụjụ 1 Ripọtì
(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
Akọwa Nkọwa
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:
| Dish | Price |
|---|---|
| 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
- Poaching - shown by the Poached Egg, in which the food is cooked gently in liquid held just below boiling point.
- 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.)
Yi rajista ka ci gaba
Kpọpụta akaụntụ n’efu ka ị nweta ohere na ihe ọmụmụ niile, ajụjụ omume, ma soro mmepe gị.