SS3 First Term Food and Nutrition Lesson Note – Rechauffe

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WEEK 8

TOPIC: Rechauffe (left over cooker)

CONTENT:

• meaning of “rechauffe”
• Left over foods: reheating or warming of left over foods.
• Uses of left over foods in making new dishes:
• Rechauffe of meat
• Rechauffe of vegetable
• Rechauffe of fish
• Rechauffe of other dishes

SUBTOPIC 1: Meaning of Rechauffe

Rechauffe is reheating leftover food with the addition of new ingredients to make new dish. Great care should be taken in reheating left over foods because the food is already cooked and further cooking can impair flavour, colour and destroy nutrients over cooking can also toughen fibres, harden proteins and make food difficult to digest. For the above reasons, left over foods should be reheated and not re-cooked. Never re-heat food more than once as this leads to excessive multiplication of germs in cold food each time it is warmed.

Reasons for re-heating leftover food

Left over foods are re-heated for the following reasons:

1. Reheating is economical
2. It provides variety to our meals
3. Re-heating prevents food wastage
4. It improves the digestibility of the food.
5. Re-heated food tends to be more appetizing and tastier, due to the warm temperature and new outlook

Rules for re-heating leftover foods

In re-heating foods, the following rules should be observed:

1. Re-heat, but do-not re-cook the food or it will become indigestible.
2. As the food cools, flavour is lost. Therefore, when re- heating, always add extra seasoning, additional flavouring and serve with suitable accompaniments.
3. Always remove skin, bones and gristle and any unnecessary fat.
4. The method of re-heating is usually of a quick type e.g. frying.

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