Unit 12 Cuisine of Your Country

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Activity

Make a short keynote presentation


on keynote presentation on Kenyan
food listing down the ethnical tribe
that makes the food, the origin of
the food, influences of culture,
geclimate and religion
UNIT 12
CUISINE OF YOUR COUNTRY
LESSON OBJECTIVES
By the end of the lesson the learner should be
able to;
Identify 7 iconic Kenyan dishes and their areas of
origin.
List methods of cooking used in Kenya.
Explain the importance of authentic food and the
demand for it by international travellers.
KAHOOT KENYAN QIUZ
np
https://delishably.com/world-cuisine/30-Foods-You-should-eat-in-Kenya

https://www.chefspencil.com/top-20-popular-kenyan-dishes/
MOST FAVOURITE KENYAN FOOD
A PHOTO OF IT ON NEAR POD.
Influences on food
WESTERN
COASTAL
Influences on food

Kenya as a country has a unique cuisine. The cuisines have developed


through different influences. These may be from neighbouring countries or
from countries in other parts of the world.

Geography, climate and environment.

Religion and culture.

Trade and industrialisation.

Travel and migration.

Imperialism and colonisation.


L.O
thoroughly explain influences on food
Identify style and type of food.
Geography

climate and environment Most cuisines developed from using locally available raw
materials. They also developed as a result of what people could hunt and gather.
Preparation and cooking methods developed through experimentation. People tried
different methods to make raw produce edible. What people could eat also
depended on where they lived. For example, if they lived by the sea they would be
able to catch marine fish, while if they lived in the mountains they would be able to
gather berries and nuts.
At first, food was grown on homestead farms and later agriculture was used to
grow produce. This was influenced by the climate and environment as some food
products need a warmer climate than others. The climate also affected the way
dishes were prepared, cooked and eaten. For example, in colder climates food was
eaten hot, or people ate food that had a higher energy content. This helped people
to cope with the harsher environment. In Kenya there are regional differences in
types of food eaten or the way food is prepared. This is due to the availability of
ingredients and location. As a result, the cuisines are markedly different.
Religion and culture
Religion and culture have played a big part in the development of cuisines. Some
food items have a particular cultural significance. There are specific foods that are
traditionally eaten on days of celebration, for example, lamb at Passover or special
sweets at Diwali. Some religions have specified different ways that food can be
eaten and prepared. Others have specified times when certain food cannot be eaten.
For example catholics don’t eat meat on Friday.
Migration – the movement of people from
one location to another with the intention to
settle there.
Imperialism – the activity of one country
colonising others by force and making them
part of their empire.
Travel and migration
Cuisine also changed as a result of travel and the migration of people. People
began to travel and pick up new ideas, ingredients and techniques. These were
brought back to their home countries and added into the local cuisine. Throughout
history there have been large numbers of people moving around from country to
country ,within Kenya and beyond. Each has brought their own culture with them,
including their cuisine.
Imperialism and colonisation
Imperialism and colonizing of Kenya by british made them part of their empire.
The food and ingredients from the colonised countries started changing the home
country cuisine.
Styles and types of Kenyan food

Research on different styles and types of cuisine across Kenya


Styles,
local
Regional
national.
Types of food,

Snacks

Appetiser

fish and seafood,

https://www.pikachakula.com/recipes-category/appetizers-snacks/
Types of food,

Salads

Soups and sauces,


meat and poultry

vegetarian,

desserts,
County/Region Description of style(influence) Examples of typical dishes
Relationship of Kenyan cuisine to
neighbouring countries
Types of meals
A meal may consist of one or more courses.It may consist of an appetiser, a main course and a dessert.An appetiser is a
small amount of food or drink taken stimulate appetite.A main course is the main dish which consists of a protein food
such as roast chicken, a carbohydrate food such as baked potatoes and vegetables such as steamed cabbage. Dessert is a
sweet dish usually served as the last course of a meal.
Examples of meals
[a]A one-course meal consisting of a protein food, a carbohydrate food and vegetables.
[b]A two-course meal consisting of either a starter and a main course or a main course and a dessert.
[c]A three-course meal consisting of a starter, a main course and a dessert.

https://www.youtube.com/watch?v=-D8MOeH9oYk
Types of meals cont……
[d]A formal dinner
A formal dinner normally has six or more courses.For example:
Course [i]-Appetiser such as devilled eggs[eggs and mayonnaise]
Course [ii]-Cream of vegetable soup and croutons
Course [iii]-Fried fish fillet
Course [iv]-Roast leg of lamb, baked potatoes, glazed carrots and fried spinach
Course [v]-Fruit salad
Course [vi]-Banana custard pudding
Tea or coffee may be provided.These beverages may be served after the meal, away from the dining table, for example, in the
living room.During formal dinners, cold beverages[ape`ritifis] can be served at the hall or lounge before dinner is served.
Food presentation
Food presentation is an important aspect of meal planning and management.It refers to service of prepared food in readiness
for eating.Well cooked and attractively presented food is interesting and stimulates appetite.Food presentation involves:
[a]Food service:This is plating or dishing out the food into platters, serving dishes or individual plates.
[b]Decoration and garnishing
[c]Use of clean and appropriate serving dishes or platters which complement the food colour.
Food service
This is the presentation of food at the table.The meals should be served attractively by observing the following points:
[i]The room in which the meals are served should be clean and well-ventilated.
[ii]The table should be spread with a well-laundered tablecloth.If the table is highly polished, there may be no need for
tablecloth; however, place mats should be used to protect the surface.
[iii]Set the table appropriately and attractively.
[iv]The food should be served on clean dishes.
[v]The serving dishes should be large enough to allow food to be arranged properly in them.
[vi]The edges of the dishes should be free of smudges and the food should be served on time.
[vii]Hot foods should be served hot and in hot dishes.Cold foods should be served when cold.
Appetizers
Lesson objectives
Define garnishing
define decorations
List ways in which you can garnish foods.
Explain how you flavour food.
https://www.youtube.com/watch?v=zHGHfFZd9Fc

https://www.youtube.com/watch?v=ihxsCYijU20&t=87s

https://www.youtube.com/watch?v=vLnHthi6GqI
Garnishing and decorating food
The aim of garnishing and decorating food is to make it look colourful,
attractive and interesting.The colour and design must harmonise.Some
garnishes can be cooked while others are used raw.
Raw garnishes
This give fresh colour and flavour.They also provide vitamin C.Examples of
raw garnishes are carrots, tomatoes, pepper, lettuce and parsley.
Cooked garnishes
If used on hot dishes, cooked garnishes should be hot, for example, grilled
meat could be garnished with grilled tomatoes.Cold garnishes should be used
on cold dishes, for example, cakes could be garnished with cherries.
Preparation of garnishes and decorations
Garnishes
[i]Parsley should be fresh, chopped or in sprigs.
[ii]Watercress should be used in leaves or bunches.
[iii]Lettuce should be chopped or shredded.
[iv]Vegetables, for example, cucumber, mushroom, beetroot, carrots, green pepper, radish and
celery should be cut into cubes, strips or balls.
[v]Eggs should be sliced, grated or wedged.
[vi]Onions should be cut into rings, slices or flowers.
Preparation of garnishes and decorations
Decorations
[i]Grated chocolate and coloured sugar.
[ii]Jelly crystals and coloured sugar.
[iii]Whipped cream or meringue piped into fancy shapes.
[iv]Glace’ cherries chopped or sliced.
[v]Angelica cut into leaves or stems.
[vi]Nuts chopped or whole.
[vii]Icing, prepared, flavoured and piped on cakes in different shapes.Icing sugar can be
sprinkled or dusted on sweet dishes and cakes.
[viii]Desiccated coloured coconut can be sprinkled on the dishes.
[ix]Crystallised fruits or chocolate drops can be used to decorate sweet dishes.
Flavouring food
Flavouring food can be achieved in three main ways:
[i]Developing the natural flavours of food by, for example, frying food with onions or garlic.
[ii]Mixing different food ingredients thereby introducing their natural flavours into the food.
[iii]Adding various flavouring ingredients usually in foods that lack flavour.
The flavouring ingredients include ,herbs ,spices and essences.
Lesson objectives
List herbs that are used in
flavouring food.

List spices that are used in


flavouring food.
Flavouring food.
Flavouring food - Herbs
Herbs are whole or parts of plants.
Examples of herbs
[i]Garlic- It is a bulb related to the onion and white in colour.Dry sections of garlic are known
as cloves.It has a pungent smell.It is used in salads, soups and stews.

[ii]Parsley- Parsley has deep green curly leaves.It is used as a garnish as well as a flavouring.It
can be chopped or used whole.

[iii]Bay leaves- Used in savoury and sweet drinks.

[iv]Bouquet barns- This is a bunch of herbs used to give flavour to foods cooked in stock or
water, for example, soups and stews.It consists of assorted herbs and spices such as parsley, a
sprig of thyme, half bay leaf, a blade of mace, pepper corns and a clove.These are usually tied
together in a muslin cloth, allowed to cook with food and removed before serving.
Herbs
Examples of herbs
[v]Fine herbs-These include fresh chopped parsley,thyme and marjoram.They are used in
stews or other savoury dishes.
[vi]Mixed herbs-These are a variety of a romantic dried and crushed leaves used to flavour
savoury and sweet dishes.They can be used separately or mixed when cooking as desired.
Spices
These are a variety of aromatic seasoning usually obtained from the roots, stems,
flowers and seeds of certain plants.
Examples of spices
Cumin seeds-These are used for flavouring curries, pilau, samosas and pastries.
Cloves-These are the buds of plant.They are used in sweet and savoury dishes.
Cardamons-These are seeds in a pod used or flavouring sweet dishes, curries
and sauces.
Celery seeds-These are seeds of the celery plant.They are used in soups, stews
and sauces.
Cinnamon-This is the bark of the cinnamon plant.It is used to flavour sweet
dishes, cakes, biscuits, puddings and sauces.
Chillies-These are pods of the chilli plant and are hot.They are used in curries
and sweets.
All spice-It is an aromatic berry used in stews, gravies and pudding.
Spices
These are a variety of aromatic seasoning usually obtained from the roots, stems,
flowers and seeds of certain plants.
Examples of spices
Cumin seeds-These are used for flavouring curries, pilau, samosas and pastries.
Cloves-These are the buds of plant.They are used in sweet and savoury dishes.
Cardamons-These are seeds in a pod used or flavouring sweet dishes, curries
and sauces.
Celery seeds-These are seeds of the celery plant.They are used in soups, stews
and sauces.
Cinnamon-This is the bark of the cinnamon plant.It is used to flavour sweet
dishes, cakes, biscuits, puddings and sauces.
Chillies-These are pods of the chilli plant and are hot.They are used in curries
and sweets.
All spice-It is an aromatic berry used in stews, gravies and pudding.
Essences
Flavouring essences were originally extracts or essential oils of aromatic
plants.Sometimes they are extracted form alcohol.Nowadays they are made
from synthetic substances and are cheaper but not as good as those from
natural substances.
Examples of essences
Fruit essences such as lemon, orange and pineapple.
Vanilla essence:the synthetic vanilla is commonly used.
Other essence are rum, peppermint and anchory.
Other food additives
These include:
Beef extracts.
Colourings.
Flavoured salts such as onion and celery salts.
TYPE OF
Description Example
FOOD
A liquid or semi-liquid substance which is used as an
accompaniment
Sauces
to a main meal to add moisture and flavour

Salt or freshwater animals that


Fish and seafood
can be eaten
Plant-based food that can be
Vegetables served as an accompaniment or as
a main dish
A dish that is prepared without
Vegetarian meat or fish, also a special dietary
requirement
A sweet course usually eaten at
Desserts
the end of a meal
Savouries and In some cuisines this is a final
cheeses course designed to clear the palate
Traditional food outlets and menus
Task

Look online or see if there are any local food


outlets that sell food from different Kenyan
counties.

Is there a difference in the way the two


counties serve their food or is it similar?
Food outlets
There are many different types of hospitality businesses that
offer Kenyan cuisine to their customers. These are food
outlets. Some of them are listed below:
• Restaurants provide a wide range of food and beverage
options usually served at the table.
• Hotels may contain different outlets, for example
restaurants or coffee shops.
• Pop-up/seasonal restaurants – a temporary food outlet set
up for a number of days or a season, for example in a ski or a
beach resort.
• Bars offer a variety of beverages and sometimes food at set
times.
• Street food – usually a temporary stall which offers food
that is quick to serve and can be taken away to eat.
• Takeaway – food that is quick to serve that the customer
intends to eat off the premises.
• Food courts offer a choice of restaurants serving food for
customers to eat in a communal seating area.
What type/style of What is the price class,
Example in your local
Type of food outlet Kenyan cuisine do e.g. cheap or
area/ region
they serve? expensive?
Restaurants
Hotels
Pop-up/seasonal
restaurants
Cafés and coffee shops
Street food
Takeaways
Events or conferences
Task

Explain why different food outlets


have different menus.
Balanced menus that reflect local dishes and
meet the needs of the business and customer
The type of menu offered by a hospitality business and the variety of menu
choices should make the meal experience more enjoyable. The menu should
be balanced and reflect the local dishes. This is however dependent on the
needs of the business. Every food outlet has a menu offering a variety of
courses, usually with starters, main meals and desserts. Planning the menu
has a direct impact on the business. The business wants to cater to the
customers’ wishes and tastes but it also wants to make money.
Balanced menus that reflect local dishes and
meet the needs of the business and customer
Some food outlets, which are usually cheaper places to eat, will have a limited choice
on their menu. There are several reasons for this. If a customer is paying a low price for
a three-course meal, the menu will offer fewer menu items because it is too expensive
for the business to offer more. The time taken to consume food at a cheaper food outlet
tends also to be shorter than the time taken to consume food at a more expensive
restaurant. There are a number of reasons for this. With a menu which offers fewer
meals, a customer doesn’t need to study the menu for so long. The food on these menus
tends to be cooked quickly and, in some cases, precooked and reheated to order.
Balanced menus that reflect local dishes and
meet the needs of the business and customer

At a cheaper food outlet, the tables are continuously in use during opening hours. At a
more expensive restaurant, the menu can offer a bigger choice, and the food tends to be
cooked to order or can take more time to prepare. If you spend a lot of money on your
meal, then you do not want to rush the meal experience. People pay for an experience,
not just the food.
Menus
Different types of businesses offer different types of food and beverages. The choice
is also linked to the time of day the food and drink are available.

Menus can be classified as table d’hôte, which is a set meal where you choose one
dish from each course. This type of menu has a fixed selling price and the food
tends to be available at a set time. À la carte menus offer the customer a choice
from the menu and the customer pays according to what they order. This type of
menu offers a wide selection. However, it can take longer to cook the menu items.
There are also menus that offer a fixed number of courses and limited choice, such
as a tasting menu. This type of menu is popular with people who want to try small
amounts of a few dishes.
Menu
This can be an advantage for the kitchen as fewer food items
are held in stock, food wastage is reduced and it helps to
maintain the required standard of food production. This type
of menu is usually used to advertise the scope and quality of
food the outlet produces. This type of menu can also be
changed as required. How much choice is offered to the
customer is also the single most significant cost to any
menu. Menus with a large choice are labour-intensive.
Also, the cost of buying a large selection of ingredients
which is needed to offer a wide choice also puts the price of
the meal up.
What is a meal?
Definition
A meal is food/nourishment/dishes prepared to be eaten at a particular time.
There are three meals taken in a day namely breakfast, lunch or midday meal and supper or evening meal.
TYPICAL MEAL TIMES IN KENYA
Meal Timing Menu Examples

Morning
Breakfast

Middle of the day.


Lunch

Night Main meal of


the day.
Dinner
Balanced menus that demonstrate authentic dishes
and meet the needs of the business and customer

People decide where to eat and drink for different reasons. Many people go
to a restaurant for a big event or celebration as they cannot, or do not want
to, cook at home. Many people want to find a convenient location for eating
if they have other plans for the outing.
Amira wants to open a Kenyan
restaurant in Dubai. She is planning
the menu. What questions must she
answer when writing the menu?
1 What types of food could she
have on the menu?
2 What Kenyan dishes could she
have on the menu?
Balanced menus that demonstrate authentic dishes
and meet the needs of the business and customer
People decide where to eat and drink for different reasons. Many people go to a restaurant
for a big event or celebration as they cannot, or do not want to, cook at home. Many
people want to find a convenient location for eating if they have other plans for the
outing.
When making a meal ensure to provide variety in
Providing variety in a meal makes it interesting and enjoyable.Provide variety in terms of:
[a]Colour
Choose interesting colour combinations.Colour can be introduced by:
Choice of ingredients:use of three or more colours breaks the monotony.
Garnishing is used to introduce a missing colour such as green, red or yellow, and to make the dish more
appealing.
[b]Texture
Plan meals so that you can provide variety of textures such as crispy, crunchy and tender foods in a meal.
[c]Flavours/taste
The meal should consist of a variety of flavours such as salty, sweet, plain, flat or romantic.
d) Cost
e)
Taste
A well-balanced menu will offer different flavours with each course. The flavours
can either complement (for example cinnamon and apple, or duck and orange) or
contrast (for example sweet and sour) with each other. They need to create the
overall flavour of the dish which then influences the menu. Taste is also affected by
the smell of the food and how we perceive flavours. Some ingredients can have a
very strong smell that can overpower the rest of the dish so that the customer does
not appreciate the other flavours.
Texture
When planning a dish and a menu, it is a good idea to have contrasting textures.
This will give the customer interesting sensations when eating the food. Texture
influences the way food tastes and looks and can be affected by the way the chef
puts it together. Using different cooking methods gives different textures, for
example poaching or frying fish. It is a good idea not to have the same texture in
each meal. For example, you should avoid having a purée as a main component of
every dish on the menu.
Colour
Colour can grab people’s attention, leading them to perceive meals more
enthusiastically or put them off. Contrasting but attractive colours must be present
on each dish on the menu. Try not to repeat the main colours through the menu. If
done well, colour can help the customer to have a different response to every
course. It can make them look forward to seeing what is next. Try to use natural
colours as people connect natural colours with freshness.

Appearance Appearance is an important consideration when creating a dish.


Appearance
Appearance is an important consideration when creating a dish. You should think
about how a meal is going to look when planning a menu. This will develop as the
process progresses. Always think of how the customer will see the meal. How will
they eat it? Look at the size and shape of the ingredients. Look at the overall
attractiveness of the plate or packaging.
COST
Creating a new dish or menu requires thinking about the cost of food and how
much you have to spend on ingredients, how large the portions are going to be and
how much you are going to sell the dish for. For lots of customers, value for money
will always be a consideration in choosing the restaurant. To keep consistency of
quality and cost in the food you offer, a costed recipe is vital. This will need to be
updated when food costs change.
Seasonal

Using seasonal ingredients in your menu can have many benefits. Seasonal foods
are generally cheaper as they are easy to find at certain times of year. Buying out of
season
Dietary requirements
Special or dietary requirements for customers need to be taken into account when creating dishes
or menus. It is important to know what the ingredients are in each of the dishes so that if
customers ask you questions about the dishes you can answer them. Look at ways of adapting the
dishes to make them suitable for various dietary requirements. Below are a few examples of
dietary and special requirements. These could be

• ethical diets, e.g. local food, fair trade, free range

• religious and belief-based diets, e.g. Halal, Kosher

• vegetarian, vegan and semi-vegetarian diets

• diets followed for medical reasons,

e.g. diabetic, gluten-free, nut-free

• other diets, e.g. for weight loss, high protein.


Other factors to be considered
Other factors that need to be taken into consideration when planning a menu are the
skills and availability of the staff preparing and cooking the dishes. For any
hospitality business to maintain a quality of service, it must continually check the
performance of the staff and, where necessary, retrain staff to provide the level of
service required. Staff training is a vital part of any hospitality business. Without
staff having the right skills to provide the food, customers may go to another food
outlet and this will in turn lead to a bad reputation and loss of income.
You are completing work experience as a chef in a kitchen in a hotel. Your head chef
has asked you to put together a report on a Kenyan cuisine of your choice. This is to
help you get an overview of the cuisine country, where the cuisine has developed
and how the cuisine can be made into a menu.
1 Describe the history and different influences on the chosen Kenyan cuisine. 2
Using your chosen Kenyan cuisine, research different types of dishes that could be
used to put together a menu.
3 Put together a three-course menu using your research into the Kenyan cuisine from
the second task.
Plan
• What is the question asking me to do? Do I need to give an example? • What
information do I need from other resources? • How should I present my report and
menu?
Do • I have made a plan to carry out the research needed with a timescale and
deadlines.
• I will ensure that I have given sufficient descriptions and examples relating to the
number of marks available.
• I have identified all the sources of information. • I have decided how the finished
report will be presented and laid out.
Review
• I will check my answer. Is it clear? • Have I given suitable example
Authenticity

Food has always been a key factor in


the hospitality industry. Tourists are
being exposed to more and more
different cuisines and are increasingly
looking to experience authentic
cuisine in the countries they visit.
Trivia

What are your thoughts on the


importance of the authentic food and
the demand for it by international
travellers.
Importance of authenticity.
Experience culture with food. Deeper insight
into the places of travel.
Travel and food. Food loving travellers.
Bring people together.
Flavour and dishes to try at home.
Discover new foods and new flavours.
Gain recipes that can be tried back at home.
Kitchen Equipment and
commodities.
Preparing and creating excellent cuisine requires the right equipment and
skills. It also requires knowledge on how to use the equipment. Next, you
will look at the small and large equipment used.

Look at some recipes from different kenyan communities and write a list of
equipment needed. Think about what safety factors should be considered.
All equipment used in a kitchen should be in good condition, clean and
safe. This protects both team members and customers from injury and
infection.
Use and definition Stoves/hobs Ovens- Appliances for cooking through conduction, operated by electricity or
burning fuel.

Oven - Appliances used for cooking food using fuel such as gas, electricity and, less commonly, wood. Some
ovens use a combination of cooking methods including steaming and baking. These are known as combi ovens.

Steamers- Equipment used for steaming a variety of food items such as fish and vegetables. These can be classed
as large equipment, or they are classed as small, such as steaming baskets that are put on top of saucepans.

Fryers Griddles Salamanders Mixers An appliance for cooking food in hot oil (frying). Heavy, flat iron plates
heated and used for cooking food.

Types of grills that can be used for glazing, browning or caramelising using high heat. They can be either electric
or gas.

Equipment used to mix foods together, which can be various sizes from bench top to floor-standing mixers
depending on the volume of food being prepared.

Pause point Look around a kitchen at the equipment. What large equipment is there?

Hint Perhaps try a local business serving European cuisine, and ask if you c
Use and definition
Stoves/hobs- Appliances for cooking through
conduction, operated by electricity or burning
fuel.

Oven - Appliances used for cooking food


using fuel such as gas, electricity and, less
commonly, wood. Some ovens use a
combination of cooking methods including
steaming and baking. These are known as
combi ovens.

Steamers- Equipment used for steaming a


variety of food items such as fish and
vegetables. These can be classed as large
equipment, or they are classed as small, such
as steaming baskets that are put on top of
saucepans.
Quality criteria
TASTE - Is there enough seasoning.

COLOUR- does the food look bland.

COST- does the food meet budget set.

TEXTURE- is the food under or overcooked.

TIMING- was there enough time to finish the dish.

PRESENTATION-Is the dish on appropriate plate.


REASONS FOR COOKING FOOD
Kill germs and make food fit for
human consumption.

Improve appearance- Attractive.

Improve taste/ flavour.

Make it soft and easy to chew.

To preserve food. By destroying


enzymes that cause food
spoilage.
METHOD OF COOKING.
Cooking is preparation of food done by applying some heat.
BOILING

STEWING

ROASTING

BAKING

FRYING

STEAMING.
FACTOR THAT DETERMINE METHOD OF COOKING
Type of food.

Health condition of the consumer. e.g an infant,


healthy person, convalescent, invalid or an expectant
mother.

Time available.

Fuel available.

Cooking equipment available.


METHODS OF COOKING FOOD
Categorised into moist and dry heat methods of cooking.

Moist include boiling steaming, stewing and frying.

Dry heat include Baking and roasting.


BOILING
RULES FOR BOILING
Just enough water for boiling and should be covered and cook near serving
time to preserve nutrients.
Root vegetables to be cut into even sizes before boiling.
Meat should be cut into larger pieces to seal the inside so that their juices
are retained. Once food has boiled heat should be reduced this is called
simmering.
Avoid overcooking boiled foods to retain shape, nutrient, colour and
flavour.
Liquid used for boiling meats and vegetable should be used to make stock
or sauces.
ADVANTAGES OF BOILING FOOD
Simple and requires less attention during cooking

softens tough foods.

Liquid left after boiling can be used to make stock. Dissolved nutrients are
not lost.

most convenient method when modern cooking equipment are not available.

DISADVANTAGES OF BOILING FOODS

Food may be damaged in form, flavour, and nutritive value through


prolonged boiling.
STEWING

Cooking food in
measured amount of
liquid and food is
allowed to simmer in
covered pot.

SUITABLE FOR, beef, fish poultry


and vegetables
Rules for stewing food
Cut meat into neat even pieces.- To cook them evenly.
Stewed beef should be browned evenly before adding water to seal in
juice
Sufficient amount of liquid should be added to avoid having thin watery
stew.
The pot should have a fitting lid.
Use gentle heat when stewing to avoid hardening proteins and and
damaging food texture and flavour.
ADVANTAGES OF STEWING
Economical

Needs little attention.

Can be done on top of stove or in an oven.

Good for cooking tough meat.

Nutrients and flavours are not lost.

DISADVANTAGES OF STEWING

Slow method.

Nutrient and flavour not lost.


STEAMING
Done by using steam from boiling water. Steam does not come into direct
contact with the food but the container holding the food.

suitable for cooking fish fillet, pudding and spinach.

Methods of steaming include,

Plate method, bowl steaming method, Using a steamer, using a colander.


Plate method. Food covered in a plate over boiling cooking pan or sufuria.
root tubers can be cooked in the pan at the same time to save on fuel.

Bowl steaming method- Food to be steamed is placed in a covered bowl. It is


then placed in a pan of boiling water.

Using a colander- A covered colander is used to hold the food and placed on
a sauce pan of boiling water. The colander should fit well on the sauce pan.
Its base should not come into contact with boiling water.

Using a steamer. A steamer has several compartments for different foods.


General rules for steaming.
If a steamer is used follow manufacturers instructions.

Steam must be produced constantly. Water bath must not be allowed to


everporate. Ensure pan containing boiling water is not damaged so food does
not burn.

In order to maintain temperature always add into it boiling water.

The food being steamed must be covered to avoid direct contact with steam
or water.

The steamer or pan must have a tight fitting lid to avoid loss of steam.

When opening the lid direct steam away from yo to avoid scalds.
ADVANTAGES OF STEAMING
Steamed food is light and easy to digest. It is a best
method when cooking for invalids and convalescence.

Nutrients and flavour are not lost.

Economical as different foods can be cooked at the


same time.

It is appropriate method for people with ow fat diet.


DISADVANTAGES OF STEAMING FOOD

It needs attention during cooking to ensure water


bath does not dry.

It can cause scalds if carelessly handled.

It is not a suitable method for cooking tough foods


as it is limited to some foods only.

It is a slow method of cooking.

Food has a bland flavour.


FRYING
Cooking food in hot fat or oil in a pan.

Method of frying food include, Shallow fat frying, deep fat frying and dry
fat frying.

Shallow fat frying- food is cooked in a frying pan where some fat has been
added. Suitable for cooking eggs, pancake, chapati, thin slices of meat, fish,
poultry joint and sausage.

Deep fat frying. Food is cooked submerged in hot oil. A fat fryer, a strong
deep pan, a frying basket and a daring spoon are required for the process. It
is suitable for cooking potato chips, mandazi and samosas.

Dry fat frying- Cooking food in its own fat in a shallow pan or lightly
greased pan. The fat or oil used to cook comes from the food being cooked.
It is used for cooking bacon and pork. also ground nuts.
General rules for frying food
Prepare foods to be fried correctly Eg pan fried meat shouldn't be more than
2.5cm thick to ensure thorough cooking.

Good quality fat should be used for frying. The fat should have a high
smoking point to avoid it burning on heating.

The pan fro frying should be strong so it doesn't allow fat to overheat.

For deep frying fill 2/3 two third with oil to avoid overflowing.

Heat fat to the right temperature before putting food. This prevents the food
from absorbing too much oil and becoming too greasy and soggy. If the fat is
too hot it will burn from outside of the food and leave the inside
undercooked.

Coat all foods to be deep fried unless it is starchy e.g. potatoes or mandazi.
Batter or beaten eggs and bread crumbs can be used for coating. Other foods
to be fried should be thoroughly dry e.g. potato chips.
General rules for frying food
Lower food gently in to the hot fat to avoid accidents e.g. scalds.

Avoid overloading frier as this lowers the temperature of the oil.

Avoid having boiling water near frying pan. Bubbling water may get in to
the frying hot oil and cause an accident.

Drain any excess oil on absorbent paper before serving.

Cool fat used for deep frying before straining and keep for next use.
Advantages frying food
Quick method of cooking

fried food is tasty

Fried food is attractive/ appealing

Disadvantages of frying foods

Expensive method. Food and oil used must be of good quality.

Requires constant attention during cooking.

Can cause fire break outs if not handled carefully.

Fried food can be difficult to digestif oil is not drained off properly.
Therefore not suitable for invalids, convalescence and children.

Fried foods are rich in calories and therefore unsuitable for weight watchers.
Dry heat method of cooking BAKING
Hot dry air is used. Usually done in an oven. Suitable for foods that have
enough moisture e.g. potato sand flour mixtures for cakes scones and bread.

GENERAL RULES FOR BAKING

Preheat oven to correct temperature before putting the food to be baked.

Place the food in the right shelf. Top shelf is the hottest, middle and lower
shelves are moderately hot.
GENERAL RULES FOR BAKING
Observe baking duration of the item being baked. It is necessary to reduce
baking temperature for some foods e.g. yeast mixtures reduce the
temperature once yeast is killed and crust has formed. This allows even
cooking.

Do not open the oven door before the mixture has set to avoid letting in cool
air which makes the mixture sink.

Avoid banging the oven door during baking.

Test baked foods for readiness before removing them from the oven.

Turn food ono a cooling tray or ark to cool as necessary unless the baked
foods are to be served in the dishes in which they were baked
Advantages of baking food
Does not require a lot of attention if temperature is correctly set.

Light and easy to digest.

Saves on fuel since several dishes can be cooked at the same time.

DISADVANTAGES OF BAKING FOOD

Limiting since it is only suitable for certain dishes


ROASTING FOOD DRY METHOD
Cooking food over fire e.g. glowing charcoal.

FOODS THAT CAN BE ROASTED INCLUDE…meat, maize, sweet


potatoes, yams, arrow roots and fish.

another way of roasting is cooking food in a heated oven or while rotating


on a spit. In both cases fat can be used to baste the foods.
GENERAL RULES FOR ROASTING FOODS
Joints to be roasted should be prepared correctly and seasoned before putting
it in a pan.

Food to be roasted should be of good quality

Joints must be raised from bottom of the pan to avoid frying them.

Oven should be preheated to correct temperature before putting the food.

Charcoal burner must be red hot before putting the foods as to quickly
brown the food and seal in the juices and ensure food is free from smoke.

Frequent basting and turning is necessary


ROASTING FOOD DRY METHOD
Cooking food over fire e.g. glowing charcoal.

FOODS THAT CAN BE ROASTED INCLUDE…meat, maize, sweet


potatoes, yams, arrow roots and fish.

another way of roasting is cooking food in a heated oven or while rotating


on a spit. In both cases fat can be used to baste the foods.

Juice from pot roasted meat should be used for making accompanying gravy.

Do not prick the surface of meats as this will allow juices to run out and and
leave the roasted meat dry.
Advantages of roasting food
Quick method of cooking.

Food is appetising and attractive.

Food is easily digested.

Food is tasty.

DISADVANTAGES OF ROASTING FOODS.

Roasting is expensive. Cuts to be roasted must be of high quality thus


expensive.

Requires constant attention,food being roasted must be basted and turned


frequently to prevent burning a
EXPLAIN WAYS OF CONSERVING NUTRIENTS DURING
COOKING
Cover food when cooking to reduce loose of volatile nutrients.

Use little water to cook food and serve liquid when food is ready.

Clean food before soaking and use soaking water for cooking.

Take the shortest time to cook food.

Use suitable cooking method

Do not prepare excess vegetables.

Do not use bicarbonate of soda as it destroys vitamin c and B complex.

Cook food and serve immediately.


SAFETY PRECAUTION TO BE OBSERVED WHEN COOKING

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