COOKING METHODS

murage Macharia

COOKING METHODS
Specific Objectives
By the end of this sub-module unit, the trainee
should be able to:

explain factors to consider when selecting cooking

methods
explain the preparation methods for food commodities
discuss the cooking methods of food items
describe how to present various dishes
Explain factors to consider when holding and storing
different dishes.
murage Macharia
Mombasa Technical Training Institute

Factors to consider when

selecting cooking methods

The type of food

Time available
Type of fuel
Equipment available
Personal taste and preference
Number of people to be catered for
Cost
Skill of personnel
Culture and religion
Desired effect
Dietary needs
murage Macharia
Mombasa Technical Training Institute

The preparation methods for

food commodities

Straining
Sieving
Chopping
Slicing
Shredding
Dicing
Blanching
Grating
Freezing
Chilling/cooling
Chopping
Cutting
murage Macharia
Mombasa Technical Training Institute

Cooking methods of food

items
Cooking methods fall under 2 main
categories

They include boiling, steaming, stewing,

frying and poaching

Moist heat

Dry heat methods

They include baking and roasting,

microwave cooking, grilling etc
murage Macharia
Mombasa Technical Training Institute

Moist Heating
i)

Boiling
This is cooking food completely covered with water,
heated to boiling point (100c) and then left to
simmer in a cooking pot with a well fitting lid. The
method is suitable for foods like meats, arrow roots,
yams, potatoes, maize and beans.

ii) Stewing

This is cooking food in a small measured amount of

liquid that is allowed to simmer.
It is a long slow method of cooking tough hard
foods e.g. beef, poultry, vegetables. It is also used
for soft foods such as fruits. The aim is to give food
enough time to soften and to retain nutrients and
flavour.
murage Macharia
Mombasa Technical Training Institute

Cont
iii)

Steaming
This is cooking food using steam for steam from boiling water.
The steam does not come into direct contact with the food, it
comes into contact with the container holding the food. It is a
suitable method for cooking fish fillet and cake mixture pudding,
spinach.
The methods of steaming include:

Plate method
Bowl steaming method
Using steamer
Using colander

Plate Method procedure

Food in the covered plate is placed over a boiling cooking pan
root tubers like yams, arrow roots, potatoes can be cooked in
the pan at the same time to economize fuel.
iv)

Poaching
It is similar to boiling but the temperature is kept below 100c
murage Macharia
Mombasa Technical Training Institute

Cont
v) Frying
Frying is cooking food in hot fat or oil in a
pan
There are three methods of frying

Shallow fat frying

Deep fat frying
Dry fat frying
murage Macharia
Mombasa Technical Training Institute

Cont
Shallow-fat

frying
This is cooking food to a frying
pan into which some fat has been
added.
It is a suitable method for cooking
eggs, sausages, thin slices of meat,
fish and pancakes

murage Macharia
Mombasa Technical Training Institute

Cont
Deep-fat frying
Food is cooked in hot oil which completely covers
the food. A deep fat fryer or a strong deep pan, a
frying basket and a draining spoon are required for
the process. It is a suitable method for cooking
potato chips, mandazi and samosas
Dry-fat frying
This is cooking food in its own fat in a shallow pan or
cooking in a lightly greased pan. The fat or oil used
to cook comes from the food being cooked. It is
used for cooking bacon and cuts of pork.
murage Macharia
Mombasa Technical Training Institute

Dry heat method of cooking

i)

Baking
In this method of cooking hot dry air is used. It is usually done in
an oven.
It is suitable for foods that have enough moisture such as
potatoes and flour mixture for cakes, scones and bread
Electric Baking oven
Used to bake
Cakes
Pizza etc.

ii)

Roasting
It is a process of cooking food over a fire such as glowing
charcoal. It is suitable for cooking maize, sweet potatoes, yams,
arrow roots and fish.
Another way of roasting is cooking food in a heated oven or
while it is rotating on a spit. In both cases fat is used to boost
the food. It is a suitable method for cooking meat
murage Macharia
Mombasa Technical Training Institute

Cont
iii)

Grilling
Foods cooked by grilling are placed over or under the direct heat
source and re cooked by radiation. If the food is fairly thick, then only
the surface is cooked by radiation and further cooking takes place by
condition.
Charcoal Grill

murage Macharia
Mombasa Technical Training Institute

Cont
iv)

Microwave cooking
Food cooked by convectional methods use heat transfer by
convection, conduction and radiation but microwave ovens operate
by a different mechanism

murage Macharia
Mombasa Technical Training Institute

How to present various dishes

Consider the following factors: The type of food
Style of service
Temperature of food
Service equipment
Garnishing
Recommended portions
Number of courses
Occasion
Type of establishment
Skill of personnel
murage Macharia
Mombasa Technical Training Institute

Factors to consider when holding

and storing different dishes.
Quantity
Packing

material and equipment

Temperature
Shelf life
Storage area

murage Macharia
Mombasa Technical Training Institute