SS2 First Term Catering Practice Lesson Note – Principles of Cooking Methods (Roasting and Grilling Frying)

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WEEK THREE (3)

TOPIC: Principles of cooking methods (roasting and grilling Frying) e.g. fish beef and poultry

SUB-TOPIC 1:  ROASTING AND GRILLING e.g. fish, beef and poultry.

Roasting is a method of cooking food in:

1. Open fire pot over a glowing fire e.g., roasted groundnuts
2. On a grid over smokeless cinders or charcoal e.g., roasted plantain
3. In hot ash or sand e.g., roasted yam or potatoes
4. In a little oil pot (pot roasting e.g., chicken, whole pieces of meat.)
5. In the oven (oven roasting e.g., meat chicken etc.)

Grilling is a method of cooking under, in front of or over an open smokeless fire. It may also be done by means of heat from an electric or gas burner directed down on to the food. A quick method of cooking use mostly for meat and fish.

General rules for roasting and grilling.

1. Only the best quality foods should be used
2. Use only tender cuts of meats and small pieces of fish; cut meat into thin pieces to ensure thorough cooking.
3. Use a hot, glowing smokeless fire to brown the food quickly.
4. Heat the grid before using; this helps to brown the food quickly.
5. Grease wet foods before placing on grid, this prevents them from sticking and drying up.
6. Turn foods repeatedly to prevent over cooking on one side.
7. See that the pot or sand used for roasting is clean.

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