Methods Of Cooking
Overview
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.
Objectives
- 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
Mind map
This topic is mapped out so you can see how the ideas connect.
Flashcards
Quick recall practice on the facts this topic is tested on.
Lesson Note
Sign Up to Continue
Create a free account to access all learning resources, practice questions, and track your progress.
Lesson Evaluation
Congratulations on completing the lesson on Methods Of Cooking. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.
You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.
Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.
- 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
Sign Up to Continue
Create a free account to access all learning resources, practice questions, and track your progress.
Sign Up to Continue
Create a free account to access all learning resources, practice questions, and track your progress.
Recommended Books
Revision Questions
Wondering what past questions for this topic looks like? Here are a number of questions about Methods Of Cooking from previous years
Question 1 Report
(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
Answer Details
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.)
Sign Up to Continue
Create a free account to access all learning resources, practice questions, and track your progress.