SS1 Catering Craft Practices Lesson Note on Different Methods of Cooking

The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS1 Catering Craft Practices Lesson Note on Different Methods of Cooking. You can use the website search button to filter out the subject of interest to you.

CLICK HERE to download the complete Document: DOWNLOAD HERE

DIFFERENT METHODS OF COOKING

There are various methods of cooking food. They include: Boiling, Baking, Grilling, Steaming,

Stewing, Roasting, Frying, Poaching, Paper bag, microwave.

Boiling: This is cooking of food by completely immersing food in water or stock and cooked at

100⁰c. Boiling is one of the most common method of cooking.  Before boiling any food it is

important to ensure that all pieces of food to be boiled in the same pot are of similar size. This is

to ensure that they finish cooking at the same time.

Advantages of boiling

• It is labor saving as it needs little attention
• It is appropriate for large scale cookery
• It is economical in terms of fuel usage
• Older, tougher, cheaper joints of meat and poultry can be made palatable and digestible.

BAKING: Is the cooking of food in an oven by converted dry heat which is modified by the steam

produced by the moisture present in the food being processed. Also, all foods to be baked contain

water. When the water is heated it creates steam. Steam is an important factor in baking. It is very important to evenly space the products that being cooked to ensure that when the heat is applied and the water starts to evaporate, there are reasonable gaps between the items. This is to ensure that baking is not taken over by steaming. The product to be baked requires enough room to bake efficiently.  There are different methods of baking. They include the following:

Baking by Modified Heat: Foods to be baked/cooked by this method are placed in the mold and the mold placed in a bain-marie (tray/bath of water). The addition water produces additional steam and modifies the heat in the oven. It makes the food cook more slowly and prevents overheating. In the case of egg custard, it also lessons the possibility of the egg mixture overcooking. Food cooked by this method comes out with a mellowed texture.

DRY BAKING: – This is the straight-forward baking practiced in the kitchen. Foods to be baked are placed on trays and sent straight into a pre-heated oven. When the steam rises due to the water content of the food; this steam combines with the dry heat of the oven to cook the food. E.g., cakes, pastry, baked jacket potatoes.

Increased Humidity Baking: – When baking certain foods, oven humidity is increased by placing a bowl of water in the oven or injecting steam into the oven. This increases the water content of the food and also improves the eating quality. Examples of products cooked/baked by this method include bread roll, crusty roll, Vienna bread, French stick.

REASONS WHY WE BAKE

• To make food digestible, palatable and safe to eat
• To create visual appeal using color texture and aroma
• To produce an enjoyable eating quality
• To create variety on the menu.

EFFECTS OF BAKING

Chemical action caused by the effect of heat on certain ingredients, such as yeast and baking

Powder. Changes the raw structure of many foods to an edible texture e.g. pastry cakes.

The different ingredients, methods of mixing and types of products required will cause many

variations.

ADVANTAGES OF BAKING

• Bakery products are readily appetizing with a good visual appeal and mouthwatering aromas.
• Baking ovens have efficient and effective manual or automatic temperature controls.
• Bulk cooking can be achieved and uniformity of color and degree of cooking
• There is a straightforward access of cooking food in batches.
• A wide variety of sweet and savory foods can be produced.

GENERAL RULES FOR BAKING

Click on the Downloadable Button to get the FULL NOTE