Moist heat methods of cooking
Date 28.05.2021 Size 1.43 Mb. #56773
MOIST HEAT METHODS OF COOKING WEEK 3 OBJECTIVES At the end of this lesson, you should be able to: Define moist heat method of cooking Enumerate 5 methods of moist heat cooking State the advantages and disadvantages of each method Mention 5 factors to consider when choosing a cooking method MOIST HEAT METHODS OF COOKING These are methods of cooking in which heat is transferred to the food through a liquid medium e.g boiling, steaming , stewing, frying etc. BOILING Boiling is cooking food in water or stock, which is heated up until the liquid starts to bubble vigorously. Usually the heat is turned down as soon as boiling starts so that the liquid is just bubbling gently (also known as simmering). ADVANTAGES OF BOILING It is a simple method. Boiled foods are easy to digest. It is an economical way of cooking lots of food as it does not use too much fuel. Boiling food does not need much attention from the cook. DISADVANTAGES OF BOILING Boiled foods are unattractive and may break into pieces. Water soluble nutrients in the boiling water. STEWING This is the process of cooking food slowly for a long time in little liquid in a well covered pan at a reduced temperature. ADVANTAGES ADVANTAGES suitable for tenderizing tough foods. Economical on fuel. Food flavour is retained and nutrients conserved. DISADVANTAGES It is a slow method of cooking. It requires attention. Prolonged cooking can lead to loss of vitamin C. STEAMING This is the process of cooking food in steam from boiling water. ADVANTAGES ADVANTAGES Steamed foods are easily digested. No loss of nutrients. Steamed foods have a delicate flavour. Less risk of overcooking. DISADVANTAGES Slow method of cooking Steamed foods are not as palatable as foods cooked by other methods. Not many foods can be steamed. Steamed foods are garnished to make them attractive. POACHING POACHING This is a method of cooking delicate foods like eggs to retain maximum food value and enhance digestion e.g eggs. PRESSURE COOKING This is a quick method of cooking in a securely closed vessel called a pressure cooker. It is suitable for cooking beans and tough cuts of meat. It needs special skills to use. FRYING This is the method of cooking in hot oil.
Shallow Frying
Deep Frying
Dry Frying
REASONS FOR COATING FOOD BEFORE FRYING To seal in nutrients. To prevent breakage. To achieve crispness. To maintain shape of food. INGREDIENTS FOR COATING Plain flour Eggs Batter Bread crumbs Type of food to be cooked. The person to eat the food Cooking equipment available Loss of nutrients Cooking time available SUMMARY END Share with your friends:
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