FOOD PRODUCTION NOTES: TOPIC SIX-PREPARATION AND COOKING METHODS

8. TOPIC SIX-PREPARATION AND COOKING METHODS

TOPIC SIX

PREPARATION AND COOKING METHODS.

Cooking:

It is application of heat to food to tender it digestible and palatable (pleasant to taste) by con evection, radiation, conduction.

There are two broad classes

1. moist-heat method

2. dry-heat method.

Definition of terms

Peeling: removal of outering covering of fruits

Julienning:

is cutting of vegetables into strips (juliennes)

Method a.cut vegetables inch 2mm inch lengths

Cut the lengths into thin slices

Cut the slices into thin strips.

Jardinière:

cutting of vegetables into batons.

-cut the vegetables into 11/2cm (3/4inch).

-cut the length into 3mm (inch) lengths.

Paysanne:

there are at least four accepted ways of cutting the paysanne in order to cut economically the shape 0f the vegetables you should decide which method to choose. All are cut thin 1cm sided (1/2inch) triangles, squares, rounds, rough sided rounds.

Macedoine: 1/2 cm (1/4inch dice) cube.

-cut the vegetable into convenient lengths.

-cut the lengths into 1/2cm strips

-cut the slice into strips

-cut the strips into 1/2cm squares.

Brunoise

Small dices 2mm.

-cut the vegetables into convenient lengths.

-cut the lengths into 2mm slices

-cut the strips into 2mm squares

Grating: is cutting vegetables using a grater into convenient lengths.

Dicing: is to cut into small cubes of vegetable or meat.

Cubing: cubes but are larger than dices.

Chopping: is cutting vegetable’s roughly.

Carving: is cutting meat or poultry into slices.

CUTS OF VEGETABLES

TECHNIQUES IN VEGETABLE PREPARATION

There are several methods of cutting vegetables. They include the following;

Julienne (matchstick)

Ø Julienne is a cutting technique where food is cut into long thin 'matchstick' like strips.

Ø This style of cut is commonly used as a garnish or on vegetables for stir fries.

Ø The more common vegetables seen julienned are carrots, zucchini (zucchini), capsicum and celery but this cutting technique can be used on any firm vegetable or fruit.

Ø Hollow vegetables, like capsicum, have the ends chopped off and are then opened flat for slicing into julienne sticks.

Ø Solid and/or round vegetables like carrots are cut with a knife, on four sides to create a thick rectangular block. They are then sliced lengthwise, approximately 3mm (1/8 inch) thick. The slices are then stacked on top of each other, and are cut lengthwise to form thin uniform square sticks.

Brunoise

Ø It’s a cutting technique in which a fruit or vegetable is cut into a fine dice.

Ø The food item is usually first julienned, then sliced across the 'sticks' to produce small cubes no bigger 3mm (1/8 inch) on each side.

Ø Common items to be brunoised are carrots, onions and turnips.

Ø This technique is often used to finely dice vegetables for sautéing or as a garnish in some dishes. When used as a garnish, the cut should be consistent in size and shape, to ultimately help create a visual effect.

Chiffonade (shredding)

Ø Chiffonade cutting technique is used on herbs or leafy vegetables.

Ø Examples for vegetables you can chiffonade are lettuce, spinach or cabbage and for herbs basil, mint.

Ø They are cut into long, thin strips and can vary in thickness from 1mm up to 1 inch.

Ø This is generally done by stacking the leaves on top of each other, rolling them tightly to form a tube, and then cutting across the rolled leaves with a sharp knife to produce fine ribbons

Macedoine (large dice)

Ø Macedoine is a cutting technique in which a fruit or vegetable is cut into cubes.

Ø Typically this cut would be used for vegetables that are used in soup or a stock base.

Ø Melons and other large fruits are also cut into macedoine cubes for fruit salad.

Ø An important rule when using this cut is to have a steady flat surface to cut on. If the food you’re cutting is round, cut one side to make it steady on the chopping board.

Ø This will make it easier to maintain control whilst cutting the fruit or vegetable.

Slicing

Ø Slicing is the cutting of food into thin, relatively broad slices.

Ø Sliced meats, vegetables and fruit are used in many dishes, from sandwiches through to roast meats.

Ø Sliced items may be used as they are or processed further to produce other cuts like chiffonade, macedoine & julienne.

Roll-cutting

Ø This technique is used for long vegetables like carrots.

Ø It makes attractive chunks and exposes more of the surface area of the vegetable. Hold the blade perpendicular to the board and cut straight down on the diagonal. Then roll the vegetable a quarter-turn, and cut straight down again at the same diagonal angle. Continue rolling and cutting in this way all along the length of the vegetable.

Parallel cutting

Ø Used to cut broad, thin slices of vegetables.

Ø Lay the food close to the edge of the board with the fingers of your free hand flat on top of it. Angle the chef's knife so that it's almost parallel to the board, slanting slightly downward. Move it slowly and carefully back and forth to slice the food, paying close attention to avoid cutting your fingers.

Crushing

Ø To crush ginger or garlic, place it near the edge of the cutting board, lay the knife blade flat over it with the blade facing away from you, and with the heel of your free hand, give the side of the blade a good whack, being careful to avoid the edge of the blade.

Reasons for cooking food.

· To make it digestible.

· To kill germs

· To improve flavor/taste

· To make it soft and tender

· To enable the caterer to combine different types of commodities thus giving a wide range of dishes.

· To improve the texture.

· To make it palatable

· To improve the texture.

· To improve the appearance.

· To preserve food

· To add nutritive value.

Factors influencing selection of cooking methods:

The selection of a cooking method can be determined by.

The number of customers you are going to serve.

Time available

Needs of individual-state of health.

Type of equipment available

The culture/taboo.

Type of food

The menu

The occasion

Personal taste and preferences.

The amount of preparation required.

MOIST HEAT METHODS.

Liquid or steam is used as the cooking media. Water is either present on its own or as a major constituent of other liquids such as milk, stock, juice or wine.

The temperature at which cooking takes place does not exceed the boiling point of water and this prolongs cooking time for some food. The final dish may use of the liquid in which the food has been cooked.

Cooking methods under moist heat includes:

Boiling: is cooking of food immersed in liquid which is boiling point of water and lowering temperature to simmering point until the food is cooked.

Poaching: is cooking food below simmering point with liquid covering the food. (Below bp 75c-93c).

Stewing: is cooking food in small amount of liquid at simmering point.

Braising: is a method of cooking in the oven. It’s a combination of stewing, pot roasting and steaming

Steaming: this is cooking food by use of steam from boiling liquid. Can be done directly.

Effects of moist method of cooking on nutrient contact of food.

Water soluble nutrients are mostly affected i.e.

· Leaching: diffusion into cooking water especially in water nutrients diffuse into the liquid.

· Oxidation: vitamin c is destroyed by heat in the process of oxygen.

· Prolonged cooking: when foods are cooked in a liquid for a long time nutrients are destroyed vitamin c and thiamine.

· Oxidation by enzymes: the presence of oxygen in water encourages the destruction of vitamin c this can be avoided by putting in boiling water which inactivates the oxidase.

· Preparation before cooking:

-when vegetables are shredded sliced or chopped and then exposed for a long time they lose water soluble vitamins are lost because their surface area is increased.

-vegetable’s should be quickly chopped with a sharp knife or torn in pieces just before cooking.

-a sharp knife avoids more damages of tissues and release of enzymes.

Dry heat methods

Direct dry heat is used air is the principle cooking media.

Terms

Baking: is cooking in dry heat in an enclosed placed oven.

Roasting: is cooking in dry heat with the aid of fats in an oven or a spit. Cooking food at radiant heat in front or over a glowing source of heat.

Pot roasting: is cooking food on a bed of root vegetables in a covered pan.

Grilling: food is cooked direct by radiant heat over a fire or beneath well glowing well lit.

Sautéing: is cooking quickly in a sauté pan .frying pan.

1.BOILING.

-Boiling is a moist method of cooking where prepared food is cooked in a liquid which contain water (water, aromatic, liquor, stock, milk).

-the boiling action may be quick and rapid when cooking green vegetable or slow method with a gentle surface movement as simmering used when boiling moist food.

Reasons for boiling food.

· To make food tender by breaking down and softening starch, cellulose protein, and fibrous material.

· To kill germs.

· To make food digestible and palatable.

· To produce a particular quality in food of colour flavor and taste and texture e.g. boiled cabbage.

Methods of boiling.

· Start boiling in cold water.

· Start in hot water.

Start in cold water

Food is placed in cold liquid brought to the boil and cooked.

Reasons

-assisting clarity /clear liquids are most likely to be produced by this procedure.

-scum and impurities rise to the surface as the liquid comes to the boil.

-this is important when preparing stock and clafled liquids such as consommé and jellies.

-for safety: is easy to cover food with cold liquid then bring to the boil.

Start in boiling liquid.

Reasons

· To keep cooking time as short as possible.

· To retain as much nutrition, value and colour as possible.

· To reduce vitamin loss i.e. when cooking vegetables by destroying oxidative enzymes.

· To reduce the risk of burning cereals and starch.

Mixtures such as rice and pasta e.g. spaghetti, noodles, macaroni.

Effects of boiling:

=gentle boiling helps to breakdown the tough fibrous structure of certain foods which will be less tender if cooked by other methods.

=while boiling meat for long periods the soluble meat extracts are dissolved in the cooking liquids.

=cooking must be slow in order to give time for the connective tissue in tough meats to be changed into soluble gelatin so realizing the fibrous and making the meat tender.

Advantages of boiling food.

· Is a simple method of cooking.

· Economical

· Stock is produced

· Labour saving

· Makes food tender

· Appropriate for large scale cooking

· Stock is produced

· Good for cheap joints

· Helps to retain colour

· Avoids for damage of food

· Seals in natural juice.

Disadvantages of boiling food

· Foods break due to over boiling.

· Loosen of nutritive value

· The flavor is not improved much

· Is a slow method.

· The nutrients in the liquid unless the liquid is used with food

Rules when boiling food:

· Select the pans which are neither too small or too large

· When cooking in boiling liquid ensure there is sufficient liquid and that is at boiling point before adding food

· Frequently skim

· Simmer whenever possible so as to minimize evaporation maintain volume of liquid and minimize splinkage.

Terms associated with boiling.

Skimming: removing impurities (fats and scum) from the surface of a liquid.

Soaking: covering food in cold water to soften e.g. dry pulses prior to boiling to reduce cooking time.

Refreshing: putting food that has been boiled in cold water to refresh e.g. rice.

2. STEWING AND BRAISING:

Stewing is a moist method of cooking where prepared food cut into pieces is cooked in a minimum quantity of liquid.

Both the food and the liquid form the stew therefore served together stewing is also a term used when slow cooking fruits to a pulp e.g. stewed apples.

Methods of stewing are grouped according to the following factors:

-types of commodity .e.g. fish, meat, vegetables stew.

-Colour of stews e.g. white and brown stews.

-method of preparation a.stews cooked in a prepared e.g. fricassee

B.stews where the liquid is thickened at the end of the cooking process by blanquettes.

Types of stews:

A.coloured stews

B.white stews.

Coloured stews

· Brown stew (ragout)

-its brown well flavored made from beef, veal, lamb or game.

· Reddish brown in color

Well flavored made from lamb with a definite flavor of tomatoes.

· Goulash.

Made from veal or beef it’s flavored with tomatoes and paprika

· Carbonnade (brown)

Portion sizes slices of beef. Cooked in beer with an onion beer e.g. tusker, Guinness.

· Jugged Hare.

Mad from jointed hare. The blood is used to thicken the sauce.

White stews

· Irish stew

It’s made from lamb and sliced white vegetables.

· Hot pot.

It’s made from slices of lamb with layers of potatoes and onions

· Fricassee /Blanquette

It’s a thick white stew made from lamb, veal or chicken with a veloute sauce.

Effects of stewing.

In the slow process of cooking in gently heat the connective tissue in meat and poultry is converted into gelatinous substances so that the fibres fall apart easily and become digestible the protein is coagulated without being toughened.

Foods suitable for stewing:

Beef: thick flank, topside, brisket, shin, chuck, rib.

Poultry: broiler.

Game: mature game birds, cuts of venison, hare, wild rabbit

Vegetables: ratatouille

Fruits: apples, pears, rhubarb.

Veal: knuckle, thick flank, neck end, shoulder, breast.

Lamb: middle neck, shoulder, breast.

Advantages of stewing.

· Nutrients are retained

· Colour is retained

· Flavor is improved

· Tough food are tenderized.

· It’s economical in labour because food can be cooked in bulk

· Correct slow cooking results in very little evaporation

· The meat juices which escape from the meat during cooking are retained in the liquid.

Disadvantages of stewing

It is a slow method of cooking thus time consuming

Breakage of food due to overcooking.

Rules when stewing

-cut meat into even pieces to allow cooking

-remove all excess fat from the meat

-season the meat before leaving to improve flavor

-do not brown meat for a white stew

-do not use more stock than is necessary to cook meat

-do not allow liquid / stew to boil rapidly on this may make meat hard

-cover the stew while it’s cooking to stop the liquid from evaporating

You should not over thicken stews the sauce should be light and consistency.

Terms used in stewing

Searing : is initial shallow frying fresh while preparing brown stews is carried out to flavor, and develop color is often stated that this procedure seals in juices and therefore retains goodness and shape.

Setting: is a method of lightly coking or stiffening foods in fats without developing colour.

It’s used when preparing fricassee

Liaising: is a method of finishing of the white stew using a mixture of egg yolk and cream (liaison)

Blanching: is done to remove impurities for meat when preparing banquets.

· Cover the prepared meat with cold water and bring to the boil

· Remove from the stove and place under cold running water to rinse off the scam which has formed.

· Drain and prepare the stew

3. BRAISING

It’s a moist method of cooking where prepared food is cooked in a covered container with a quantity of liquid in an oven. The food to be braised is placed in a vegetables base (mirepoix) and the liquid added to approximately 2/3 the height of the commodity when the food is cooked its portioned and served with the finished sauce liquid.

Methods of braising.

Methods of braising are grouped according to the colour of the finished dish and the food to be braised

-brown braising: of meat, poultry, game, offal (matumbo) and vegetables.

-white braising: sweetbread’s, celery, cabbage. Food is blanched and refreshed cooking on a bed of root vegetables with white stock in a covered oven.

Foods suitable for braising.

Rice

Beef: top side, thick flank, rump, fore rib, middle rib.

Vegetables: cabbage, celery, leek, onion.

Poultry: duck, duckling, guinea fowl, pheasant, partridge, venison.

Offal: beef, tongue,liver,heart,kidney,oxtail

Lamb:tongue,heart,sweatbreads

Veal: sweetbread.

Advantages of braising.

· Flavour is improved

· Food becomes tender

· Nutritional value is retained

· Tougher less expensive meat and poultry can be braised

· Adds variety to the menu.

Disadvantages of braising.

· is a slow method of cooking.

· Causes breakdown of fibre in some foods.

· A lot of care is needed.

· Requires a lot of energy.

· Not suitable for many types of meat.

Rules observed when braising.

· Marinade meat before cooking.

· For brown braising the meat is seared and coloured before braising to enrich the sauce.

· Sweetbreads and offal’s are washed and blanched before braising.

· The container should have a tight lid to prevent the evaporating and food drying up.

· Meat that is leaned is likely to dry up during cooking.it should be larded with strips of pork fat before marinading.

· Many vegetables are blanched before braising.

Vegetables are blanched for the following reasons.

· Crisp vegetables becomes thin and easy to shape.

· The process helps to retain colour in vegetables.

· Bitterness is reduced for some vegetables

· Process reduces cooking time.

Terms used in braising.

Basting: is process of coating the cooking item with the cooking liquor or sauce .is done to assist even cooking and keep the surface moist during cooking.

-a glazed shiny appearance on the surface of meat, poultry or game can be produced by basting occasionally near the end of the cooking time.

Larding: process consist of inserting strips of pork fat through flesh with special larding needle to increase moist rich eating quality and fat content.

Marinading: This process consist of soaking meat, poultry or game in wine with herbs and vegetables.

Reason: to add flavour and increase tenderness.

Searing: Initial shallow frying of the flesh to seal in juices.

4.STEAMING

Steaming is a moist method of cooking where prepared food is cooked in steam (water vapour) at varying degrees of pressure.

Methods of steaming.(3)

1. Atmospheric low pressure steaming. Food is cooked at atmospheric pressure or under low pressure moist steam. This is tradition method of steaming food it is divided into

A.direct steaming.

B.indirect steaming.

Direct steaming:

Is done in a steamer or a pan of boiling water where food gets into contact with steam.

Indirect steaming.

Is done between two plates of a pan of boiling water food does not come in contact with water.

2.High pressure steaming.

Food is cooked at high pressure in special equipment which does not allow the steam to escape thus enabling steam pressure to build up this increases temperature and reduces cooking time.

3. Vacuum cooking in a pouch. (Sous vide)

It’s a method of cooking in which food contain in vacuum sealed plastic pouches is cooked by steam.

Effects of steaming food:

When food is steamed the structure and texture is changed by chemical action and becomes edible.

The texture will vary according to the type of food type of steamer and degree of heat.

Sponges and puddings are lighter in texture when streamed rather than baked.

Types of food steamed using low pressure:

Eggs

Root vegetables

Shell fish

White fish

Tongue

Puddings.

Using high pressure:

Vegetables

Potatoes

Advantages of steaming:

· Its economical –different foods can be cooked at the same time.

· Nutrients are not destroyed.

· Labour saving

· Food becomes tender and digestible.

· It’s a simple method to use.

· Food does not break up.

· Food does not overcook ie low pressure.

· It makes some food lighter e.g. sponges and puddings

· Food cooked by steaming are suitable for invalid(sick)

Convalescents (recovering)

Disadvantages of steaming

· Its time consuming.

· A lot of fuel is used to keep liquid boiling.

· It’s limited to few types of food.

· Nutrients are lost indirect steaming.

· Steamed food lacks crispness (its soft)

· The food is not improved in colour.

Rules when steaming.

· Select the appropriate type and size of cooking equipment

· Cover all the pudding with pleated grease prove paper of oil.

5. Poaching.

Is a moist method of cooking where prepared food is cooked in the required amount of liquid at just below boiling point.

Methods of poaching.

A.Shallow poaching.

Food is partly covered with poaching liquid (2/3 the height of the commodity)

And then cooked gently under cover in an oven.

B.Deep poaching.

Food is covered with minimum quantity of food then gently cooked in most cases the food is cooked in very hot liquid.

Effects of poaching

-helps to tenderize the fibrous structure of the food and the raw texture of the food becomes edible by chemical action.

Suitable foods for poaching.

Shallow poaching:

-cuts of fish.

- Fish steak.

-fish fillets

-whole fish e.g. trout, sole. Plaice

-chicken Supremes.

Deep poaching:

-eggs.

-whole fish e.g. salmon.

-slices of fish on the bone e.g. turbot, grilled cod, salmon.

-whole chicken.

-shell fish.

-dried fruit.

Advantages of poaching:

· Makes food digestible.

· It’s economical.

· It adds variety to the menu.

Disadvantages of poaching :

· It’s a slow method of cooking.

· Limited to few types of food.

· Nutrients are lost if liquid not used again i.e. deep poaching.

· Flavour is not improved.

· The food is not appetizing.

Rules for poaching

· The liquid for cooking must never be allowed to boil

· Eggs are poached at a higher temperature than other item

· Where the poaching liquid is used to improve the flavour of the finished sauce the cooking liquid must be kept to a minimum.

· Poached items that are served with sauce should be well drained before dressing to prevent the formation of water line at the edge of a serving dish.

· A little of the finished sauce rest into the warmed dish before the food item placed in it prevents the food from sticking to the dish.

· Very large or tough food items are not suitable for poaching.

DRY HEAT METHODS

1. SHALLOW FRYING

It’s a dry heat method of cooking where prepared food is cooked in pre-heated pan or pan or metal surface with a quantity of fat or oil.

Methods of shallow frying.

· Shallow fry:

Food is cooked in small amount of fat or oil in a frying pan or sauté pan.

The presentation side should be fried first as this will have a better appearance as the fat is clear then turned so that both sides are cooked. The Meniere refers to shallow fried fish which is passed through seasoned flour shallow fried and finished with lemon juice nut –brown butter and chopped parsley.

Suitable food for shallow frying:

· Cuts of fish.

· Meat.

· Poultry.

· Small whole fish.

· Eggs.

· -pancakes.

· vegetables

· sauté.

Tender cuts of meat, poultry are cooked in a sauté or frying pan after the food is cooked on both foods sides it is removed from the pan the fat is discarded and the pan deglazed with stock or wine this then form an important part of the finished sauce. Sauté is used when food is cut into slices or pieces and tossed.

Sauté means to jump or toss in hot shallow fat in a frying pan until golden brown and cooked.

· Griddle.

This involves cooking food on a lightly oiled metal plate ,griddle plate and they are turned frequently during cooking .a rigid surface is used for cooking small cuts of meat to allow the fat to drain from the meat while a flat plate is used for bakery item such as scones.

Foods suitable:

-Cuts of meat.

-game and poultry.

-hamburger’s

-sausages.

-sliced onions.

-pancakes.

· Stir fry.

Is the quick fry of food in a wok or frying pan in a little fat or oil.

Foods suitable:

Pieces of fish, meat.pourtly, vegetables.

Suitable foods for shallow frying.

Goods quality cuts must be used when shallow frying meat poultry and game

· Butcher meats and furred game; e.g. various types of steak, chops cutlets, escalope, and medallions.

· Offal and bacon e.g. sliced liver, kidney and gammon steaks

· Poultry and feathered game

· Fish and cuts of fish e.g. fillets

· Made-up dishes and convenience food e.g. sausages sliced meat pudding burgers

· Eggs –mainly scrambled and omelets

· Vegetables-sliced potatoes, mushrooms, onions, tomatoes, courgettes

· Fruits e.g. bananas, apples and pineapples

· Batters and dough e.g. scones and pancakes

Advantages of shallow frying

Is a quick method of cooking.

Disadvantages

-is dangerous method to use for untrained staff

-when food is overheated it gets cooked outside and inside is left raw.

2. DEEP FRYING.

It’s a dry heat method of cooking where prepared food is fully immersed in pre-heated

Fat or oil.

Methods of deep frying.

1. Partial cooking or blanching. This is deep frying of food until tender but without developing colour.

The reason for blanching food is that they can be stored in trays until required for services then fried quickly on hot fat until crisp and golden brown. Chips are usually blanched in this manner float fritters and buttered vegetables may also be blanched prior to service.

· Complete cooking.

This is deep frying of foods until fully cooked where services takes place immediately to maintain crisp dry product.

3. Pressure frying.

This is frying of food under pressure in special fryers pressure fryers are usually automated and works on a timed cooking cycle. These are fast at producing high quality fried foods and save to use.

Foods suitable for deep frying.

· White fish e.g. small dish (haddock) and fillet of fish.

· Chicken or turkey.

· Made up dishes and convenience food e.g. scotch eggs, savory, cutlets, croquets etc.

· Vegetables: can be deep fried e.g. courgets, aurbergines, celery and cauliflower, eggplant.

· Potatoes.

· Fruits, apples. Pineapples, bananas.

· Batters and dough’s e.g. pastry, choux, bun dough, scones.

Nb.

Some foods are less suitable for deep frying because they contain fats or oils which will contaminate the frying media e.g. oily fish fatty meats products e.g. bacon,sausages,ham and meat puddings.

Advantages of deep frying.

· It’s a quick method of cooking.

· Blanching or partial cooking enables certain foods to be cooked later which helps during busy services and saves time.

· Coating foods enables a wide variety of foods to be cooked by this method.

· Deep fried food is easy to handle during services.

· Coated foods are quickly sealed thus preventing enclosed food becoming greasy.

Disadvantages deep frying.

· Can be dangerous if used by untrained staff.

· If oil is heated beyond 195c/383f the food can cook on top and remain uncooked inside.

· Fat soluble vitamins will dissolve in fat if the food is not coated e.g. Vitamin a,d,e,k

Rules when frying.

· Never overfill the fryers with fat or oil or food to be cooked.

· When using a free standing fryer without a thermometer never allow smoke to rise from the fats because this will give a disagreeable taste and smell to food being fried.

· The normal frying temperature is 175c-195c .this is indicated by a slight heat haze rising from the fat.

· Do not attempt to fry a lot of food at one time.

· Allow fat to recover its heat before adding another bunch of food.

· Ensure a correct fat/oil ratio to food.

-if too much food is cooked in too little fat even if the initial temperature of fat is correct the effect of a large amount of food will reduce the temperature drastically and spoil; the food.

· Restrict holding time to a minimum because fried foods loose their crispness.

· Oil or used fat should be strained after use otherwise the remaining particles will burn when the fat is next heated thus spoiling the appearance of the food.

· Always cover the fat when not in use to prevent oxidation.

· Dry foods such as potatoes thoroughly before frying otherwise they will splatter and cause burns.

· BAKING.

Baking is a dry heat method of cooking when prepared food is cooked by convicted heat in a pre-heated oven (enclosed place)

Methods of baking

· Dry baking- when baking steam arises from the water content of the food. This steam combines with dry heat of the oven to cook the food.

Food suitable for dry baking: pastry, cakes, baked jacket potatoes (cooked with skin)

· Baking with increased humidity- when cooking certain food such as bread the oven humidity is increased by placing a bowl of water/injection steam into the oven thus increasing the water content of the food so improving eating quality.

· Baking with heat modification- its baking within a bain-marie/water bath. This involves plating item to be baked in a water bath so that the low temperature may be maintained during cooking.

A gentle oven heat is maintained by a bain-marie reducing the lively hood of the mixture curdling.

Foods suitable for baking

· Fruits e.g. apples peas

· Potatoes

· Milk pudding and eggs custard

· Flour products –sponges, yeast products

· Vegetables

· Meat and vegetables hotplates

· Eggs

Advantages for baking

-variety can be cooked

-food is eye appealing

-bulk cooking can be achieved with uniformity of colour and degree of cooking

-it is a fast method

-needs no much attention

-nutrients are retained

-ovens have temperature control

-it is economical due its fastness

-there is straight forward for loading and removal of items

Disadvantages

It is expensive- costly

It needs skills ie when mixing ingredients

Needs special equipment e.g. oven, Jiko

Most baked food items are dry and needs a sauce

Rules in baking

1. Always pre-heat ovens so that the required cooking temperature is immediately applied to the product otherwise the product will spoil.

2. Accuracy in essential in weighing, measuring and controlling ingredients

3. Minimize the opening of oven door as draught may affect the quality of a product and oven temperature reduced.

4. Utilize oven space efficiently

5. Do not try to cook items that need cooking different temperature at the same time in the same oven.

6. Do not lower the oven temperature to dry the items out before they have risen and formed a crust.

7. Yeast products requires a high temperature

8. Do not overload trays and ovens

Techniques of baking/terms in baking

· Cooling- many baked items are delicate when hot eg cakes, pastries and should be allowed to cool slightly prior use.

is done on cooking rack wire designed for this purpose which allows the air to circulate under the food and prevents condensation and softening of the products.

· Proving- is the final fermentation of the yeast goods after they have been shaped and placed on the baking tray.it is usually carried out at 25c-30c in a moist atmosphere to (prevents the surface of the goods forming a skin)

· Gliding/coating with egg wash- many items to bake especially yeast product and pastry are slightly brushed with egg wash just before baking so that a good colour will develop on the surface of an item.

· Notching: some products such as short pastry items (flans, pies, tarts) have their top edges neatly marked to produce an attractive finish.

Notching may be done with thumb or fore fingers or special tweezers.

· GRILLING

It’s a dry method of cooking where prepared food is cooked mainly with radiant heat in the form of infra-red wave.

-grilling is sometimes known as broiling.

Methods of grilling

· Over heat.

Grilling foods over a heat source which be fired by charcoal, electricity or gas.

· Under heat.

Grilling food under a heat source fired by gas or electricity e.g. salamander type grills.

· Between heat.

Grilling food between electricity heated grill bars.

Nb.

In method one and two above most of the cooking is done by radiant heat although some cooking occurs by convection from hot air currents and conduction when the food is touching hot grill bars.

-in method three most items of equipment cook the food between very hot ridged metal plates with conduction being the main method of cooking the food.

Foods suitable for grilling:

· Poultry.

· Fish

· Game.

Good quality cuts of must be used while grilling fish, game, poultry.

· Butcher and flurred game e.g. various types of steaks, hops, cutlets.

· Offal and bacons e.g. sliced liver, kidney and game. Steaks

· Poultry and feathered game.

· Fish and shellfish.

· Vegetable mainly mushrooms, tomatoes.

Iv.made up items and convenience foods e.g. burgers.

Degrees for grilling meat.

Many customers have preferences for some grilled foods to be cooked to a particular degree.

The items for the various of cooking are as follows.

1. Very rare: the meat is just cooked enough to brown and sear on the outside.

When pressed the meat will feel soft and spongy inside the meat will appear red, raw and bloody.

2. Under done (rare): the meat is cooked until drops of bloods appear on the s surface .is spongy and offers resistance when pressed the meat is deep r reddish pink inside.

3. Just done (medium): The meat is cooked when drops of clear juices are visible on

The surface;

-it is firm and offers resistance when pressed.

-The meat inside rosy pink colour.

4. Well done: the meat is cooked completely to the center.

Is very firm and inside the meat has an even brown colour, the juices are clear.

Advantages of grilling.

-nutritional value is retained.

-improves the colour.

-is a fast method of cooking.

-a control of cooking is added because food is visible while being grilled.

-variety is given to menu and variety.

Disadvantages of grilling.

-it requires knowledge and skills

-is an expensive method.

-is limited to some food.

-needs much attention.

Rules for grilling.

· Smaller thinner items require cooking quickly.

· Seal and colour foods on the hot parts of the grill then move food to a cooler part for a complete cooking.

· Basting of foods and oiling of bars prevents dryness.

· Tongs are used for turning and lifting the steaks.

· Pallete knife and fish slices are used for turning and lifting tomatoes, fish, and mushrooms from trays.

· Cut away excess fat before grilling otherwise the fat will render during cooking the grill to flare and smoke excessively.

· Cook the presentation side first.

· Avoid piercing meat with a curving fork or the top of the knife during grilling as this encourages juices to escape.

· Never grill foods a long time before serving .are best served straight from the grill.

· ROASTING:

Is a dry heat method of cooking where prepared food is cooked with the presence of fat in an often in an oven or in a spit radiant heat is the media.

While an oven roasting is a combination of convention and radiation.

Methods of cookery:

· Oven roasting:

is cooking food in an oven mainly by convection heat are forced air convected heat however other forms of heat application may play an important function e.g. conducted heat from a roasting tray. Radiated heat from sides of an oven both of which to develop colour on the surface of the food in addition combination waves which combine microwave energy or steam with forced air convected heat are also used when roasting.

· Spit roasting:

Is original form of roasting which involved cooking the food by dry heat on a spit which is slowly turned over a heat source such as charcoal fire, electrical elements or gas flames. The form of heat application in direct radiant heat but convected heat is also present. Conducted heat from metal spit bars also aid cooking in some instances.

Foods suitable roasting:

· Good quality joints must be used of poultry, meat or game.

· Butchers meat e.g. stock, flured game.

· Poultry and feathered game e.g. chicken,turkey,goose

Advantages for roasting:

· Good quality meat and poultry is tender and succulent.

· Meat juices from joints are used for gravy sauce and enhance flavor.

· Both energy and the oven temperature can be controlled.

· An oven with transparent doors enables food to be observed.

· Access adjustment and removal of items is straight forward.

· Food is eye appearing and appetizing.

· If roasting is done in an oven other foods can be prepared and cooked at the same time to save on time and fuel.

Disadvantages of roasting:

· Only good quality meat can be roasted hence expensive.

· There is shrinkage and loss of weight when roasted.

· Much fuel is needed to heat the oven to get the intense heat prior to roasting.

· POT ROASTING:

Is cooking food on a bed of root vegetables in a covered pan.

Is not strictly roasting but a form of casserole cooking

The food is cooked under cover in an oven with butter being used as a traditional fat.

An important procedure with this method of cooking is the removal of lid during cooking to allow the food to develop colour after cooking the vegetable base together with the cooking juices provides the bases of accompaniments sauce.

Rules while roasting:

· Remember roasts are served at a particular degree of cooking ie very rare under ware ,just done, well done

· Always keep your hand well protected and sleeves long to avoid burns made by spurting hot fat. Take care while removing roasts from oven.

· Roasting tray should be of suitable size.

If too large fat in the tray will burn spoiling the flavor of meat and gravy.

· Handle hot roasting trays carefully at all times using a thick dry cloth.

· Ensure food is securely held before removing the roasting tray.