Lesson Notes By Weeks and Term - Senior Secondary School 3

SUBJECT: FOOD AND NUTRITION

CLASS:  SS 3

DATE:

TERM: 2nd TERM

REFERENCE BOOKS   

1. Foods and nutrition for SS 1-3 by Dr. J. O. Olusanya  and others.
2. Students cookery book by Enid Wright.

 
WEEK 7

TOPIC: RECHEUFFE (Left over cookery)

*    Definition of rechauffe

*    Reason for reheating food.

*    Rules for reheating food.

DEFINITION

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 recooked.  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

1. It prevents wastage.
2. It provides variety.
3. It is economical.
4. It makes food more appetizing due to its attractive appearance and temperature.
5. It makes the food more easily digested than when it is cold.

EVALUATION

Define Rechauffe

RULES FOR REHEATING FOOD

1. Reheat, but do not re-cook so as not to render it indigestible.
2. When reheating, always add extra seasoning and flavouring to regain the lost flavour
3. Serve with suitable accompaniments to improve the nutritive quality.
4. Since a short time is required for reheating, any ingredients to be added should be precooked.
5. Divide food finely when possible so that the seasoning and heat will penetrate quickly.

    This helps to prevent hardening of the protein and fibres.

6. Consider how much food has been previously cooked and also the size of the pieces before deciding on the method of reheating.
7. Always remove skin, bone, gristle and any unnecessary fat.
8. As foods lose moisture when reheated, moisten them well but do not make them soggy.
9. Coat food where necessary to protect them from direct heat, e.g. (a) Use starchy root vegetable for shepherd’s pie, fish pie  (b) Use egg and crumbs for fish cakes, yam cake.
10. Use quick method of cooking e.g. frying.
11. Always garnish to make food attractive.
12. Serve daintily when hot..

WEEKEND ASSIGNMENT

Using a named left over dish prepare another attractive dish.

Recipe of the dish should be well state on a cardboard sheet.

EVALUATION

State three rules of reheating foods