SUBJECT: FOOD AND NUTRITION
CLASS: SS 3
TERM: 1st TERM
TOPIC: RECHAUFFE (LEFTOVER COOKERY)
The world ‘rechauffe’ means reheated and it is applied to cooked food left from a previous meal. Since left-over foods had been cooked initially, further heating can destroy the nutrients and therefore impair the nutritive quality of the food. For example, the protein in the food may be hardened by further heating, thereby toughening the fibres and hardened the proteins, hence reducing their digestibility.
In the case of carbohydrate food, a lot of browning can result while fats and oil can be decomposed. As a result of these effects, left-over food should only be reheated and not re-cooked. Also leftover food should not be reheated for more than once. This is because, apart from the decreased nutritive quality, the tendency of the food becoming contaminated with germs is greatly increased.
To improve and taste quality of reheated foods they should be slightly flavoured, and be supplemented with fresh foods.
REASONS FOR REHEATING FOOD
RULES FOR REHEATING FOOD
The art of Entertaining:
Ref: Foods and Nutrition for SS1 – 3 Pages 101-104
Reheat a leftover boiled yam.
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