Principles Of Cooking And Food Preparation

Akopọ

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.

Awọn Afojusun

  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

Akọ̀wé Ẹ̀kọ́

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.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Principles Of Cooking And Food Preparation. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  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

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: 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
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: 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
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: 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

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Principles Of Cooking And Food Preparation lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2022

Ibeere 1 Ìròyìn

(a) State four features of a good cake.

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

Wo Idahun