Principles Of Cooking And Food Preparation

Gbogbo ọrọ náà

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.

Ebumnobi

  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

Akọmọ Ojú-ẹkọ

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.

Ayẹwo Ẹkọ

Ekele diri gi maka imecha ihe karịrị na Principles Of Cooking And Food Preparation. 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.

  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

Àwọn Ìwé Tó Dáa Láti Kà

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Ìkọ̀wé-àbáojú: Fourteenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2021
ISBN: 978-1-3983-3295-9
Akọkọ ọrọ.: 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
Ìkọ̀wé-àbáojú: Tenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2020
ISBN: 978-1-3983-0015-6
Akọkọ ọrọ.: 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
Ìkọ̀wé-àbáojú: Eleventh edition
Onkọwe atẹjade: Hodder & Stoughton
Afọ: 2004
ISBN: 978-0-340-81147-4
Akọkọ ọrọ.: 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.

Àwọn Ìbéèrè Tó Ti Kọjá

Nna, you dey wonder how past questions for this topic be? Here be some questions about Principles Of Cooking And Food Preparation from previous years.

WAEC SSCE - Catering Craft Practice - 2022

Ajụjụ 1 Ripọtì

(a) State four features of a good cake.

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

Wo Idahun