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 Roasting. You can use the website search button to filter out the subject of interest to you.
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SUB-TOPIC 2: ROASTING
Roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat
is the means of cooking when using a spit; oven roasting is a combination of convention and
radiation. There are three methods of roasting. They include:
REASONS
EFFECT
ADVANTAGES
STEAMING
This is cooking by moist heat. Food is cooked in the steam produced by a boiling liquid. The foods is placed in a mold or container and placed on perforated dish over the boiling liquid.
Methods of Steaming
Reasons: Food steamed for the following reason
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