Methods of cooking

Context

SCIENCE/ Methods of cooking, good to combine with

kitchen hygiene and safety

food preservation technologies

healthy nutrition, nutritional deficiency diseases

Jokers of interest

Practical lesson

Difference between cooked food and raw food

• What food stuff can be eaten raw?
• What food stuff can be eaten cooked?
• What food stuff can be eaten both ways, cooked and raw?

What are reasons for cooking food?

• Making food more appetising and more digestible
• Preserving food
• Destroying harmful organisms

What are methods of cooking food?

• Boiling
• Direct Steaming
• Indirect Steaming

1)      Boiling

What is boiling of food? (definition)

Cooking food in boiling water until it is tender.

·        Have the water boiling before adding the food

·        The water should just cover the food

·        The pan should have a close-fitting lid

2)      Steaming

What is steaming of food? (definition)

Cooking food using steam which rises from boiling water.

What is food that can be steamed?

Food that can be steamed is fresh fish, liver and vegetables. Tough meat cannot be steamed.

a)      Direct Steaming

·        Steam gets into contact with the food

·        The water should boil constantly

·        The food should not get into contact with the water (that´s why the food is wrapped in a waterproof material like banana leaves)

b)      Indirect Steaming

a.      Steam does not get into contact with the food

b.      Food is placed in another container/plate over a pot of boiling water

Activity: Practicing Methods of cooking

All learners contribute some money. We plan what kind of food we want to cook. We chose something for the boiling and the steaming method. We determine tasks and responsibilites. We cook together. We eat together! (We clean up together.)